Honey Mustard Chicken
 
Baked pieces of juicy chicken with potatoes and red onions in a honey mustard and lemon sauce.
Ingredients
  • 1 whole chicken, skin on or off, in medium pieces
  • 4 cloves garlic, chopped
  • 2 heaping tablespoons mustard, whole grain or Dijon
  • 1 tablespoon honey or agave
  • 1 large organic lemon, juiced and rind reserved
  • 1 teaspoon turmeric, ground
  • 1 cup/235ml extra virgin olive oil
  • 1 teaspoon sea salt
  • few sprigs of tarragon, thyme, or rosemary
  • 6-8 red or Yukon gold potatoes, cut into wedges if large
  • 1 medium red onion, cut into wedges
Instructions
  1. Preheat the oven to 400F/200C
  2. Rub the chicken pieces with the garlic, mustard, honey, turmeric and lemon juice.
  3. Allow to marinate for 30 minutes or so.
  4. Cut the reserved lemon rind into wedges.
  5. Mix the olive oil into the chicken, add the potatoes, lemon rind and red onions and toss well.
  6. Add more olive oil if needed, everything should be well covered in oil and mustard.
  7. Add the sprigs of herbs and salt
  8. On a large baking sheet or baking tray, lay out the chicken, potatoes, lemons and red onions.
  9. Place in the oven and bake for 40-60 minutes.
  10. The chicken should be well browned and the potatoes should be cooked, brown and a little crispy.
  11. If more golden brown is desired, broil for a few minutes until the chicken and potatoes are the desired colour.
  12. Check for salt and pepper.
  13. Serve with salad and bread.
Notes
Chicken cut up in medium pieces, about 10-12 pieces, cooks faster and is better flavoured. Use boneless chicken thighs if desired, about 10-12 thighs depending on their size. Don't crowd the pan otherwise there will be too much liquid and the pieces won't brown well at all. You can use a prepared honey Dijon mustard but then cut back or eliminate the agave or honey in the recipe. I also like to add a pinch of turmeric to all my chicken dishes because turmeric is an antiseptic, not to mention all the health benefits too.
I baked this in a Wolf range oven on the convection roast setting. Did a great job baking quickly and getting browned. I did flip on the broil for a few minutes to get some charring on the chicken and vegetables. The convection broil is very effective and can quickly brown and char.
Nutrition Information
Serving size: 6 Calories: 778 Fat: 50g Saturated fat: 9g Unsaturated fat: 39g Carbohydrates: 51g Sugar: 6g Sodium: 551mg Fiber: 6g Protein: 33g Cholesterol: 88mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/honey-mustard-chicken/