Honey-Mustard Chicken with Roasted Potatoes and Spring Onions Recipe
Introduction
This honey-mustard chicken recipe combines sweet and tangy flavors for a deliciously simple meal. Tender chicken breasts bake alongside golden new potatoes and fresh spring onions for an all-in-one dish that’s perfect for busy weeknights.
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
- Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 8. In a small bowl, mix the honey, mustard, and 2 tablespoons of olive oil until well combined.
- Step 2: Place the sliced potatoes in a roasting tin. Drizzle with the remaining 2 tablespoons of olive oil, season well, and toss to coat. Spread the potatoes out in a single layer.
- Step 3: Season the chicken breasts and arrange them on top of the potatoes. Pour the honey and mustard mixture evenly over the chicken and potatoes.
- Step 4: Bake for 15 minutes, then add the spring onions on top. Continue baking for another 10-15 minutes until the chicken is cooked through and the potatoes are golden and tender.
Tips & Variations
- For extra flavor, marinate the chicken in the honey-mustard mixture for 30 minutes before cooking.
- Try using baby carrots or parsnips along with the potatoes for a colorful roast.
- If you prefer a spicier twist, add a pinch of chili flakes to the honey-mustard sauce.
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, ensuring the chicken is heated properly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, waxy or baby potatoes work well. Just adjust the slicing thickness and cooking time as needed.
How do I know when the chicken is fully cooked?
The chicken is done when its internal temperature reaches 75°C (165°F) and the juices run clear with no pink inside.
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Honey-Mustard Chicken with Roasted Potatoes and Spring Onions Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A vibrant and delicious honey-mustard chicken recipe featuring tender chicken breasts baked atop golden roasted new potatoes, flavored with a sweet and tangy honey-mustard sauce and complemented by fresh spring onions. This easy one-pan dish combines simple ingredients for a flavorful, wholesome meal perfect for weeknight dinners.
Ingredients
For the Honey-Mustard Sauce
- 2 tbsp honey
- 2 tbsp Dijon or wholegrain mustard
- 2 tbsp olive oil
For the Chicken and Potatoes
- 4 tbsp olive oil (divided)
- 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
- Salt and freshly ground black pepper, to season
Instructions
- Prepare the Oven and Honey-Mustard Sauce: Preheat your oven to 220C (200C fan) or gas mark 8. In a small bowl, combine the honey, mustard, and 2 tablespoons of olive oil, mixing well until the sauce is smooth and thoroughly blended.
- Prepare and Season Potatoes: Place the sliced new potatoes into a roasting tin. Drizzle the remaining 2 tablespoons of olive oil over the potatoes, then season generously with salt and freshly ground black pepper. Toss the potatoes well to ensure even coating with oil and seasoning, and spread them out in a single layer for even roasting.
- Arrange Chicken and Add Sauce: Season the chicken breasts with salt and pepper. Place them on top of the potatoes in the roasting tin, then pour the prepared honey-mustard sauce evenly over the chicken and potatoes to coat them.
- Bake the Chicken and Potatoes: Place the roasting tin in the oven and bake for 15 minutes, allowing the chicken to begin cooking and the potatoes to start roasting.
- Add Spring Onions and Continue Baking: After the initial 15 minutes, scatter the cut spring onions evenly over the chicken and potatoes. Return the tin to the oven and continue baking for a further 10 to 15 minutes, or until the chicken is fully cooked through (no longer pink inside) and the potatoes are golden brown and tender.
Notes
- Chicken breasts cut in half lengthways will cook faster and more evenly.
- You can substitute new potatoes with baby potatoes or other waxy potatoes for best roasting results.
- If you prefer a spicier flavor, add a pinch of chili flakes to the honey-mustard mixture.
- Check chicken doneness by ensuring internal temperature reaches 75°C (165°F).
- Rest the chicken for a few minutes after baking for juicier results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: honey mustard chicken, baked chicken breasts, roasted potatoes, spring onions, easy chicken recipe, one-pan dinner
