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5 from 7 votes

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
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people


  • 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


  • 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.


  1. I use mixed chicken portions in this recipe because everybody has their favorite piece, but you can use portions you prefer.
  2. 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.


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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