April 10, 2011: Honey Mustard Chicken and Potatoes Recipe

I really love the combination of spicy mustard with thick, sweet honey. It’s my favorite kind of salad dressing, chicken strip dipping sauce – and it makes a great sauce for baking chicken, too.

This recipe is an easy one to prepare on a weeknight. It takes just a few minutes to put it together, then you can pop it in the oven and let it bake for an hour while you do something else. Serve this meal with a salad or a simple vegetable and you’ve got a complete homemade dinner in no time.

Honey Mustard Chicken and Roasted Potatoes

4 skinless chicken thighs (or 1 large breast and 2 thighs)
Salt and pepper
4 T. Dijon mustard
2 T. honey
2 T. olive oil, divided
1 lb. red potatoes, quartered (cut into pieces about 1” wide)
Garlic salt
Dried parsley

In a 13 x 9” baking pan, add one tablespoon of the olive oil. Place the cut up potatoes in the pan, sprinkle with garlic salt, parsley, and a few turns of freshly ground black pepper. Mix together and push potatoes to both sides of the pan.

Sprinkle the chicken with salt and pepper to taste. Combine the mustard, honey, and olive oil. Place the chicken pieces in the center of the pan, between the potatoes. Spread the honey mustard mixture over the top.

Bake in a 375 degree oven for about one hour, or until potatoes are tender and chicken is cooked through. Spoon sauce from the pan over the chicken and vegetables before serving. Serves 2 - 4 (depending on the size of the chicken pieces).

Note: You can also use boneless, skinless chicken pieces for this recipe; just reduce the baking time about 10 minutes. Do not use skin-on chicken because it makes the dish way too greasy.