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!