This past weekend turned from a bleak, cold and snowy one to the best one in 2014! On Saturday, I received the most anticipated and happy news; the newest addition to our family. My eldest nephew and his wife, welcomed their first baby boy! The little guy is the first grandson for my sister and our first great nephew. I am so happy that I am tempted to bake treats and mail them out to all of you! But, I’m also under the weather with a horrible cold, so…that’s not going to happen 🙂
This may not be a big deal to some but I was 13 when I first became an aunt, I have known my nephew longer than a lot of other people. I was my nephew’s baby sitter, care taker, and as we grew up together, sister, friend and confidante. This little baby is not a great nephew but a nephew and grand son rolled into one. Actually, in Indian culture, he really is considered my grand son too, since nephews and nieces are supposed to be like your own children. Now, whether I’m ready for grandma designation; I’m not sure about that!
I was planning on having a mid life crisis around June when my birthday hits, but looks like I’m going to have to shelf that already because we’re way past that! I’ll just move straight on to buying that Harley, because if I’m going to be Meemaw, then I’m going to be the coolest Meemaw around!
All joking aside though, I really am thrilled to bits and can’t wait to meet the little guy. He will be spoilt; not only by his parents but all his extended grand parents too.
Moving on to today’s recipe, this is the main dish I made for my husband’s coworkers a few weeks ago. It actually started off as a Nigella recipe many moons ago, but since then it’s turned into my version.
If you like honey mustard dressing then you’re going to like this. I love mustard in all form, even the ghastly yellow one. I have made this with whatever mustard I’ve happened to have in the fridge. This particular one was made with a whole grain mustard and some agave for sweetness. You can use a prepared honey Dijon, or any mustard with a little bit of honey or agave added for sweetness. The lemon juice adds a lovely brightness to the heavy mustard.
I make this a one tray bake by adding chunks of red onions, the lemon peels and red or yellow potatoes. Add a salad and some bread to mop up the juices and dinner is done.
I prefer to use bone in chicken pieces for this Honey Mustard Chicken dish. The chicken stays juicer and the dish is more flavourful from the chicken juices. However, for the lunch I used boneless, skinless thighs to make life easy for those eating. Boneless breast would work also, but please note that they will dry out considerably.
Serving size: 6
- 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
- Preheat the oven to 400F/200C
- Rub the chicken pieces with the garlic, mustard, honey, turmeric and lemon juice.
- Allow to marinate for 30 minutes or so.
- Cut the reserved lemon rind into wedges.
- Mix the olive oil into the chicken, add the potatoes, lemon rind and red onions and toss well.
- Add more olive oil if needed, everything should be well covered in oil and mustard.
- Add the sprigs of herbs and salt
- On a large baking sheet or baking tray, lay out the chicken, potatoes, lemons and red onions.
- Place in the oven and bake for 40-60 minutes.
- The chicken should be well browned and the potatoes should be cooked, brown and a little crispy.
- If more golden brown is desired, broil for a few minutes until the chicken and potatoes are the desired colour.
- Check for salt and pepper.
- Serve with salad and bread.
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.
I hope everyone is healthy and well. I did not escape the bug that my daughter brought home. She works at a daycare and I swear, she is sick every week with sniffles, cough, something! This time everyone at home got it and I’m still recovering. I have a very strong immune system (hence my whole RA issue) and never get sick, but when I do, ugh, it lingers forever. I hope all of you are well and not in the same predicament as I am.