Holy cluck! Nothing draws the family together quite like the delicious aroma wafting from the kitchen. The folks at home know that when the ol’ rooster crows – it’s time for my signature One-Pan Honey Mustard Chicken and Potatoes.
Getting everything into one pan helps me cut down on the messing around and cleaning business, leaving me free to focus purely on perfecting my recipe. After all, as they say, the magic lies in the details – or in this case, the tantalizing flavors!
Okay, the drumroll please – let’s get cracking! I prefer to start off with boneless chicken thighs. They’re not too lean and carry an abundance of flavor, and once they are seasoned and seared, boy oh boy, does the skin get irresistibly crispy!
Next, a handful of baby potatoes – they’re not just cute as a button, but also cook through evenly, alongside the chicken. Once in the pan, I baste them generously with my homebrew honey mustard sauce, which, is nothing short of liquid gold, if I may say so myself. The tangy mustard paired with the sweet honey, let me tell ya, is a match made in culinary heaven.
At this point, my trusty oven takes over, and I leave it to do its thing while I sit back, basking in the anticipation of the upcoming feast. When the timer dings after 45 minutes, and I open that oven, you best believe it’s a sight to behold, almost like Christmas morning!
And there you go, folks, my dreamy One-Pan Honey Mustard Chicken and Potatoes! You too can give it a spin, and who knows, you might just find your new obsession! But remember, don’t count your chickens before they hatch – or in this case, before they’re cooked to perfection.
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Gather what you’ll need: boneless chicken thighs, baby potatoes, olive oil, honey, Dijon mustard, apple cider vinegar, garlic cloves, fresh rosemary, salt, and pepper.
– Preheat your oven to 400 degrees Fahrenheit (200°C).
– Season the chicken thighs with salt and pepper.
– Heat olive oil in an oven-safe pan. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy.
– Flip the chicken thighs with tongs and cook for another minute.
– Take the chicken out of the pan and set it aside for a moment.
– In the same pan, add your baby potatoes, season them with salt and pepper, and let them cook for a couple of minutes.
– While the potatoes are getting slightly browned, mix together honey, Dijon mustard, apple cider vinegar, and minced garlic in a bowl.
– Pour this honey mustard mixture over the potatoes in the pan.
– Add the seared chicken thighs back into the pan, nestling them among the potatoes.
– Sprinkle fresh rosemary on top.
– Pop the pan into the preheated oven and let it bake for around 45 minutes, or until the chicken is cooked through and the potatoes are nicely browned and tender.
– Once cooked, let it rest for a few minutes before serving.
– Enjoy your One-Pan Honey Mustard Chicken and Potatoes piping hot!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
