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

Scale

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