Honey Mustard and Rosemary Chicken

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com as a part of Heinen’s 4 P.M. Panic Series.

School is back in session and, although at first glance things seem easier to manage, they’re really not. While we’re adjusting to back-to-school schedules I thought a one-pan meal was a great idea.

This Honey Mustard & Rosemary Chicken is packed with so much flavor you’ll want to bring the pan right to the table!

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

Preparation:

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 an 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 minutes until chicken is completely cooked through (internal temperature of 175 degrees F).
Remove from oven, spring with fresh rosemary sprigs, serve immediately.

Enjoy!

Honey Mustard and Rosemary Chicken in Pan