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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake Initially: Place the roasting tin in the preheated oven and bake for 15 minutes to start the cooking process.
- 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.
- 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.
- 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
