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Honey Mustard Chicken and Potatoes


Ingrèdiènts
  • 4-5 chickèn thighs bonè in, skin on or off
  • Salt and pèppèr to sèason
  • 1-1/2 tablèspoons garlic powdèr
  • 1 tablèspoon olivè oil
  • 1 tablèspoon mincèd garlic
  • 1/4 cup honèy
  • 3 tablèspoons wholègrain mustard
  • 2 tablèspoons smooth Dijon mustard
  • 2 tablèspoons watèr
  • 1 pound (500 g) baby rèd potatoès quartèrèd
  • 8 ouncès (250 g) grèèn bèans halvèd (OPTIONAL)
  • 1-2 sprigs rosèmary (OPTIONAL)
Instructions
  1. Prèhèat ovèn to 400°F (200°C). Gènèrously sèason chickèn thighs with salt, pèppèr and garlic powdèr.
  2. Hèat olivè oil in a largè, ovèn-proof non stick pan (or a wèll-sèasonèd cast iron skillèt) ovèr mèdium-high hèat. Sèar chickèn thighs for 3 minutès èach sidè, until thè skin bècomès goldèn and crisp. Lèavè 2 tablèspoons of chickèn juicès in thè pan for addèd flavour, and drain any èxcèss.
  3. Get full recipe and instructions, visit here cafedelites.


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