Honey Mustard Rosemary Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 16hrs
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 4 -5
    bone in skin on chicken thighs
  • 2
    cups baby potatoes, halved. Any variety
  • 1
    tablespoon olive oil
  • 1
    tablespoon dried rosemary and salt & pepper for potato seasoning (to taste)
  • Honey Mustard Sauce
  • 3
    tablespoons Dijon mustard
  • 3
    tablespoons whole grain mustard
  • 4
    tablespoons honey
  • 2 -3
    tablespoons chicken stock or 2 -3 tablespoons broth
  • 3 -4
    sprigs fresh rosemary, with a few extra for a garnish
  • Mustard rub for chicken
  • 1
    tablespoon olive oil
  • 1
    tablespoon whole grain mustard
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DIRECTIONS

  • Preheat oven to 400.
  • Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
  • Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
  • Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
  • Remove chicken from skillet and set aside.
  • Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
  • Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
  • Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
  • Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
  • Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
  • Remove from oven, garnish with rosemary sprigs and serve.
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