Honey-Mustard Chicken with Roasted Potatoes and Spring Onions Recipe

Introduction

This honey-mustard chicken dish is an easy, flavorful meal perfect for busy weeknights. Tender chicken breasts roast alongside crispy potatoes and spring onions, all coated in a sweet and tangy sauce. It’s a simple one-pan recipe that delivers comforting, delicious results.

Ingredients

• 2 tbsp honey
• 2 tbsp Dijon or wholegrain mustard
• 4 tbsp olive oil
• 800g new potatoes, cut into 1cm slices
• 500g chicken breasts, cut in half lengthways
• 1 bunch of spring onions (around 7), trimmed and cut into 4cm lengths

Instructions

1. Step 1: Heat the oven to 220°C (200°C fan) or gas mark 8. In a small bowl, mix the honey, mustard, and 2 tablespoons of olive oil until well combined.
2. Step 2: Place the sliced potatoes into a roasting tin. Drizzle over the remaining 2 tablespoons of olive oil, season well with salt and pepper, and toss to coat. Arrange the potatoes in a single layer.
3. Step 3: Season the chicken breasts and place them on top of the potatoes. Pour the honey-mustard mixture evenly over the chicken and potatoes.
4. Step 4: Bake in the oven for 15 minutes. Then add the spring onions to the tin and continue roasting for another 10-15 minutes, until the chicken is cooked through and the potatoes are golden brown.

Tips & Variations

• For extra flavor, marinate the chicken in the honey-mustard mixture for 30 minutes before cooking.
• Swap spring onions for leeks or shallots for a milder taste.
• Add some smoked paprika or chili flakes to the honey mustard mix to give the dish a subtle kick.
• Use baby potatoes whole if you prefer a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to dry out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe and stay moist while roasting. Adjust cooking time slightly if using bone-in thighs.

What can I serve with honey-mustard chicken?

This dish is great on its own, but you can add a green salad or steamed vegetables for a complete meal.

Honey-Mustard Chicken with Roasted Potatoes and Spring Onions Recipe

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★★★★★

4.8 from 218 reviews

• Author: Sophie
• Total Time: 35-40 minutes
• Yield: 4 servings 1x

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Description

This Honey-Mustard Chicken recipe features tender chicken breasts baked alongside golden roasted new potatoes and vibrant spring onions, all coated in a flavorful honey and Dijon mustard glaze. It’s a simple, wholesome meal perfect for weeknights, combining sweet, tangy, and savory flavors with minimal fuss.

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Ingredients

Scale 1x2x3x

For the Honey-Mustard Sauce

• 2 tbsp honey
• 2 tbsp Dijon or wholegrain mustard
• 2 tbsp olive oil (for the sauce)

For the Chicken and Potatoes

• 4 tbsp olive oil (total, 2 tbsp used in sauce)
• 800g new potatoes, cut into 1cm slices
• 500g chicken breasts, cut in half lengthways
• 1 bunch spring onions (around 7), trimmed and cut into 4cm lengths
• Salt and freshly ground black pepper, to season

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Instructions

1. Prepare the Oven and Sauce: Preheat the oven to 220C (200C fan)/Gas mark 8. In a small bowl, combine the honey, Dijon mustard, and 2 tablespoons of olive oil. Stir until the mixture is smooth and well blended.
2. Prepare the Potatoes: Place the sliced new potatoes in a roasting tin. Drizzle with the remaining 2 tablespoons of olive oil, season generously with salt and pepper, and toss to coat evenly. Spread the potatoes out in a single layer to ensure even roasting.
3. Add the Chicken: Season the chicken breasts with salt and pepper. Place them on top of the potatoes in the roasting tin in a single layer.
4. Coat with Honey-Mustard Sauce: Pour the prepared honey-mustard mixture evenly over the chicken and potatoes, making sure everything is well coated for maximum flavor.
5. Bake Initially: Place the roasting tin in the preheated oven and bake for 15 minutes to start the cooking process.
6. Add Spring Onions: After 15 minutes, remove the tin briefly and scatter the cut spring onions over the chicken and potatoes. Return to the oven.
7. Continue Baking: Bake for an additional 10 to 15 minutes until the chicken is cooked through (internal temperature should reach 75°C/165°F), the potatoes are tender and golden brown, and the spring onions are soft and slightly caramelized.
8. Serve: Remove from the oven and let rest for a few minutes before serving. Enjoy your flavorful honey-mustard chicken with roasted potatoes and spring onions.

Notes

• Cutting the chicken breasts in half lengthways helps them cook evenly and faster.
• You can substitute new potatoes with baby potatoes or Yukon gold for similar results.
• Adjust mustard type (Dijon or wholegrain) based on your preferred flavor intensity.
• If you don’t have spring onions, leeks or sliced red onions can be used as alternatives.
• Ensure chicken is cooked through by checking internal temperature or cutting into the thickest part to verify no pinkness remains.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: honey mustard chicken, baked chicken recipe, roasted potatoes, quick dinner, easy chicken meal, one-pan chicken dinner