Honey Mustard Chicken {One Pan Meal}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
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- Mustard: not fully checked
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Ingredients
- 1 kg Chicken thighs (I use bone in and skin on.)
- 1 tsp Sea salt
- 1/2 tsp Freshly ground black pepper
- 2 tsp Garlic granules
- 1 tsp Olive oil
- 750 g New potatoes (Quartered)
- 500 g Carrots (Peeled and chopped)
- 4 Cloves Garlic (Peeled and crushed)
- 150 g Honey
- 6 tbsp Wholegrain mustard
- 4 tbsp Dijon mustard
- 4 tbsp Water
Method
- Preheat the oven to 200C/400F.
- Rub the chicken thighs with the salt, pepper and garlic powder.
- Heat the olive oil on the hob in a very large oven proof lidded dish.
- When the oil is very hot, put the chicken thighs in, skin side down, and cook for about 5 minutes until browned all over.
- While the meat is browning, mix the sauce ingredients in a small bowl and whisk until combined.
- Add the potatoes and carrots to the chicken and pour over the honey and mustard sauce. Make sure everything is coated.
- Pop into the preheated oven with the lid off for about 45 minutes. (I always use a pan with a lid as if at any point it looks like the dish may be burning and the chicken isn't cooked through yet, I can pop the lid on).
- Check that the chicken is cooked through and the potatoes are tender and serve immediately. If either are not fully cooked, pop back in to the oven until they are.