MEALPREP SUNDAY. This easy, one-pan honey mustard chicken with potatoes is my go-to dish for the week. I like the versatily of it because I can eat the potatoes and beans with an egg over it for b’fast, or make an avocado, tomato, chicken salad for lunch. Be creative and always make sure to have a complex carb, healthy fat and lean protein with every meal. ?
Honey mustard chicken with potatoes
– 4 chicken thighs bone in
– 1 lbs red potatoes
– 8 ounces green beans (frozen or fresh)
– 1/4 cup honey
– 3 tbsp wholegrain mustard
– 2 tbsp Dijon mustard
– 1 tbsp olive oli
– 1 tbsp minced garlic
– salt, pepper and rosemary sprigs
Preheat oven to 400F. Season chicken thigh withs with salt and dinner. Heat olive oil in a large, oven proof pan over medium heat. Sear chicken thighs for 3 min. each side, until the skin becomes golden and crisp. Leave 2 tbs of chicken juice in the pan foradded flavor, and drain the excess. 4 Fry the garlic in the same pan around the chicken until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around chicken. Add the potatoes, mix them through the sauce. Season withsalt and pepper. Allow the honey mustard to simmer for two minutes, then transfer to the hot oven and bake for 40-45 min, or until the chicken is completely cooked.