One Pan Honey Mustard Chicken with Potatoes and Lemon
Life is a little hectic right now. Besides work, I am also juggling a 1 1/2 year old and one on the way and I am always looking for ways to make dinnertime a little easier. I have been making this one pan honey mustard chicken for a while now and I thought I would share it here because I know there are a lot of you, that like me, are always looking for easy, tasty and healthy dinners. You all know how much I love chicken thighs - they are my secret for an easy hearty dinner. If all you have is chicken breasts that works too, just make sure they are skin on and bone in.
Enjoy! And here is to easy weeknight meals!
Recipe by Amanda Frederickson
Enjoy! And here is to easy weeknight meals!
Recipe by Amanda Frederickson
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SERVINGS
4
INGREDIENTS
- 5 bone in, skin on chicken thighs
- Salt
- 2 Tbs. olive oil
- 2 cloves garlic, minced
- ¼ cup chicken stock
- 2 Tbs. honey
- 1 tbs. Dijon mustard
- 1 Tbs. whole grain mustard
- Freshly cracked black pepper
- 1 lb baby potatoes
- 1 lemon, thinly sliced
HOW TO MAKE IT
- Preheat oven to 375F.
- Liberally sprinkle the chicken thighs with salt. In a large skillet or cast iron pan, warm olive oil over medium heat. Add the chicken thighs skin side down and brown for about 4 to 6 minutes. Remove from the pan and pour all but 2 tablespoons of fat from the pan.
- In the same pan over medium heat, add the garlic and saute for 30 seconds. Remove from heat and deglaze the pan with the chicken stock. Add in honey, both mustards, and a pinch of black pepper. Return the pan to medium heat and reduce the sauce until reduced by half, about 2 - 3 minutes. Carefully remove the sauce from pan.
- Add the potatoes to the pan. Top the potatoes with the chicken thighs skin side down. Brush the sauce over the top of the chicken thighs and drizzle any remaining over the potatoes. Scatter the lemons on top and bake for 15 to 20 minutes or until the chicken is golden brown and an internal temperature reaches 165F.
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