Who doesn’t love honey mustard? Come on now. Nobody. That’s right.

It is probably the most well-loved of condiments, popular with both kids and adults alike, addictive alongside chicken nuggets or deep-fried tenders for dunking. It was only a matter of time before I came up with a healthier & slightly more grown-up dish as an excuse to eat copious amounts of this golden sauce. Chicken was a natural choice. Adding potatoes meant it would be a complete one-pot dish, which in turn meant less washing up and more carby deliciousness to suck up all that scrumptious sauce. WIN!





Rosemary just happened to work SO WELL with all this, lending a fragrant aroma that pushed the drool factor over the edge.

 I once shared a photo of this dish on my personal instagram account, pre-blog, and the amount of people who asked for the recipe was overwhelming, so I shared a rough recipe and was surprised at the number of people who actually made it and reported that it has become one of their most popular meals!

Let me share a secret with you…people are sorta lazy when it comes to trying new recipes. Trust me, I know. It takes something special to get people to step out of their comfort zones and be willing to take a chance on an unfamiliar dish. This is how I know for sure that this dish is a winner.





All that is left to do is add a few sprigs of rosemary and bake, covered for 20 minutes then uncovered for 15 until it is lovely and browned and gorgeous.


PREPARATION


Preheat oven to 200 C (390F).

In an oven-safe skillet (if you’ve got one), cook the onions in a couple of tablespoons of olive oil over medium-high heat on the stove until softened and starting to brown, about 10 min.

Take off the heat and arrange your potato slices on top in an even layer. (if you are using a normal skillet, transfer the onions to an oven-safe dish first then arrange the potatoes on top). Drizzle with olive oil and sprinkle with salt & pepper. Cover loosely with foil and bake in the oven for 15-20 minutes, until softened.

Meanwhile, mix all the sauce ingredients together in a bowl or jug. Taste and adjust according to your preference; if you like more acidity add more lemon, more sweetness add more honey etc.

Take the pan out of the oven and arrange your raw chicken on top of the potatoes in an even layer. Pour the prepared sauce on top, making sure everything is coated. Throw a few sprigs of rosemary around the chicken, cover again with foil and bake for 20 minutes.

After 20 minutes, remove the foil and turn on your oven’s top grill on high and bake for a further 15 minutes until nicely browned. Serve immediately.


NOTES

• Once you have added the sauce, you may want to check on the pan a couple of times throughout the cooking process to make sure the sauce isn't drying out too much. If you do find that it is, just add a small amount of warm water (1/4-1/3 cup) to the pan (and shake it a little to mix) before returning it to the oven to prevent the bottom from burning. The larger the pan you use, the more water you probably will need. Just make sure you add a little at a time!

• Chicken breast is very easy to over-cook, which will result in dry and stringy chicken, so don't go over the cooking time!

• You may marinate the chicken in the sauce the night before you plan to cook it for extra flavor & juiciness if you like.






INGREDIENTS


• 400-600g potatoes (depending on size of pan), cut into thin wedges or sliced
• 600g 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



NUTRITION INFORMATION


Serving Size: 1 (307 g)     Servings Per Recipe: 2


Calories 787.8    Calories from Fat 401 51%    Total Fat 44.6 g 68%    Saturated Fat 10.1 g 50%    Cholesterol 158.4 mg 52%    Sodium 786.2 mg 32%    Total Carbohydrate 61.5 g 20%    Dietary Fiber 5.4 g 21%    Sugars 36.9 g 147%    Protein 37.8 g 75%



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