Honey Mustard Roast Chicken with Potatoes and Onions
Easy and quick to prepare Honey Mustard Roast Chicken with Potatoes and Onions make the perfect midweek dinner
Servings 4 people
Ingredients
- 8 pieces of chicken, mixed portions about ½ kg / 1 pound SEE NOTE 1
- ½ teaspoon salt
- Freshly ground black pepper
- 4 tablespoons dijon mustard SEE NOTE 2
- 2 tablespoons honey
- ½ teaspoon dried mixed herbs
- 1 teaspoon chilli powder / dried chilli flakes optional
- 4 medium potatoes cut into quarters
- 1 medium onion, cut into quarters
- 1 teaspoon 5ml Olive /sunflower or canola oil
Instructions
- Preheat oven to 375°F / 180° C
- Sprinkle chicken pieces, potatoes and onions with salt and pepper.
- Place in a deep ovenproof baking dish or heavy based pan such as cast iron.
- In a small bowl combine mustard, honey, oil, dried mixed herbs chilli powder / chilli flakes to form a paste. Spread over chicken pieces,potatoes and onion, covering them completely.
- Bake covered with foil for about 25 minutes.
- Remove foil and bake uncovered for a further 10 - 15, stirring potatoes once
- Roast until the chicken and potatoes are cooked
- Remove from oven and serve warm with a salad and crusty bread if preferred.
Notes
- I use mixed chicken portions in this recipe because everybody has their favorite piece, but you can use portions you prefer.
- If you do not have Dijon mustard, go ahead and use mustard sauce instead. It is a quick and easy substitute and tastes just as good.
Nutrition
Serving: 4servings | Calories: 776kcal | Carbohydrates: 50g | Protein: 47g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 686mg | Potassium: 1488mg | Fiber: 6g | Sugar: 12g | Calcium: 65mg | Iron: 4mg
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