May 31

May 31 Honey Mustard & Rosemary Chicken

So here's part two in my one-pan chicken thigh series. If you love honey mustard, you will LOVE this. This dish is so flavorful and one of those dishes that will instantly make you happy.

Ingredients:

3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
4 tablespoons honey
2-3 tablespoons chicken stock
1 tablespoon olive oil
1 tablespoon dried rosemary
3-4 sprigs fresh rosemary, extra for garnish
2 cups baby potatoes, halved

Mustard Rub

1 tablespoon olive oil
1 tablespoon whole grain mustard
Salt & pepper to taste
4-5 bone-in, skin-on chicken thighs

Directions:

Pre-heat oven to 400 degrees F.
Combine mustard rub ingredients in small bowl. Use fingers to massage and coat chicken, rubbing on both sides, and under skin.
In a large bowl, whisk together dijon & whole grain mustard, honey and chicken stock. Set aside.
Heat olive oil in oven-proof skillet over medium/high heat. Add chicken, skin side down and sear both sides for 2-3 minutes until golden brown. Remove from skillet and set chicken aside.
Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary. Bake for 18-20 minutes or until potatoes can be easily pierced with a fork.
Remove potatoes from oven and add chicken back to skillet, to combine with potatoes.
Generously drizzle honey mustard sauce over chicken thighs. Add fresh rosemary sprigs.
Place back in oven and roast for 25-30 until chicken is completely cooked through (internal temperature of 175 degrees F).
Remove from oven, spring with fresh rosemary sprigs, serve immediately.