Honey-mustard, isn’t it the golden child of the condiment world, beloved by all ages, from the tiniest tots to the most sophisticated of palates?
It’s a universal truth, a foodie’s axiom of sorts – everyone loves honey mustard. Whether it’s a trusty companion to chicken nuggets for little ones or a sophisticated dressing to spruce up a grown-up salad, its alluring blend of sweet and tangy never fails to delight.
I couldn’t resist but make a recipe that serves as a perfect canvas for this treasured sauce, and what better choice than chicken paired with rosemary and potatoes?
A one-pot wonder of Honey-Mustard & Rosemary Chicken that’s brimming with flavor and comfort in every bite.
While the true origins of honey-mustard sauce are lost in the fog of history, it’s widely accepted that its two primary ingredients, honey and mustard, have been used in cooking since ancient times. This recipe aims to blend these age-old flavors in a modern, healthy, and irresistible way.
Why You Will Love This Recipe
This one-pot meal is not just about the incredible harmony of honey, mustard, and rosemary; it’s also about the simplicity and comfort it brings to your dining table.
As someone who loves to cut down on dishwashing while maximizing flavor, the combination of chicken, potatoes, and a mouthwatering sauce in a single pot is nothing short of a weeknight dinner dream come true.
This recipe has been a proven crowd-pleaser, being one of the most requested ones on my social media!
- Browning the onions adds a layer of flavor that enhances the overall dish. However, if you’re short on time, you can skip this step.
- If you want to take the flavor to the next level, marinate the chicken in the sauce overnight. This allows the chicken to absorb the flavors, making it extra juicy and delicious.
- Αrrange the potatoes in a single layer for even cooking.
Serve this dish hot, straight from the oven, accompanied by a crisp, green salad or steamed vegetables. A slice of crusty bread on the side wouldn’t hurt to mop up the extra sauce!
- Feel free to substitute chicken thighs for breasts if you prefer darker meat.
- If rosemary isn’t your herb of choice, thyme or sage would work wonderfully too.
- A cast-iron skillet or an oven-safe pan is a key piece of equipment for this recipe as it allows you to transition from stovetop to oven seamlessly. If you don’t have one, don’t worry! Any regular pan will work just fine; you’ll only need to transfer the ingredients to an oven-safe dish before baking.
- Mixing bowl
Can I use dried rosemary instead of fresh?
Yes, but remember that dried herbs are more potent, so adjust the quantity accordingly.
Can I use other types of mustard?
Absolutely, feel free to experiment with your favorite type of mustard.
Can I make the sauce ahead?
Yes! The sauce can be made ahead and stored in the refrigerator for up to a week. It’s so good, you’ll want to put it on everything!
Q: Can I make this dish in advance?
A: Yes, you can! Make the honey mustard sauce and marinate the chicken in the fridge for up to 24 hours. When you’re ready to cook, follow the instructions as written.
Q: Can I freeze leftovers?
A: Absolutely! Freeze cooked chicken for up to 3 months in an airtight container. To reheat, defrost in the fridge overnight and reheat in the oven or microwave until heated.
Q: Is there a way to make this a vegetarian dish?
A: You can substitute a meat substitute such as tofu, tempeh, or seitan for the chicken to make a vegetarian version. Aubergines, courgettes and paprika are good alternatives. Note that depending on the substitute you choose, the cooking time may need to be adjusted.
It’s a one-pan wonder that will satisfy your taste buds and wallet.
Honey Mustard & Rosemary Chicken
- 1-1.5 lbs potatoes cut into thin wedges or sliced
- 1.5 lbs chicken breasts cut into thick strips (or use tenderloins)
- 2 medium onions finely diced
- A small bunch of fresh rosemary
- Olive oil
- Salt & pepper
For the Sauce:
- 2 tbsp Dijon mustard
- 3 tbsp grainy mustard
- Juice of a large lemon or 2 small
- 1 tbsp olive oil
- 2-3 tbsp honey
- 2 cloves garlic minced
- Salt & pepper
- Preheat oven to 390°F (200°C).
- In an oven-safe skillet,saute the onions in a couple of tablespoons of olive oil over medium-high heat until they've softened and started to brown. This should take around 10 minutes.
- Remove the skillet from the heat and arrange your potato slices on top of the onions in an even layer. If you don't have an oven-safe skillet, transfer the onions to an oven-safe dish first, then arrange the potatoes on top. Drizzle with olive oil and season with salt and pepper. Cover the skillet loosely with foil and bake for 15-20 minutes, or until the potatoes have softened.
- While the potatoes are baking, mix together all the sauce ingredients in a bowl or jug. Taste and adjust the seasoning according to your preference. For more acidity, add more lemon; for more sweetness, add more honey.
- After the potatoes have softened, remove the skillet from the oven and arrange the raw chicken strips on top of the potatoes in an even layer. Pour the prepared sauce over the chicken, ensuring everything is evenly coated. Scatter a few sprigs of rosemary around the chicken, cover the skillet again with foil, and bake for 20 minutes.
- After 20 minutes, remove the foil, turn on your oven's broiler, and bake for another 15 minutes, or until the chicken is nicely browned. Serve your Honey-Mustard & Rosemary Chicken immediately for the best flavor.
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.