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One-pan honey mustard chicken with greens

Course Main Course
Keyword chicken, honey and Dijon mustard, one pan meal, one-pan honey mustard chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Cost £

Ingredients

  • 1 kg boneless, skinless chicken breast (organic or free-range)
  • 1 1/2 tsp sea salt
  • 1/4 olive oil
  • 2 shallots, roughly chopped
  • 450 g new potatoes (or any potatoes) cut into chunks
  • 1 tbsp fresh rosemary, leaves cut nice and small
  • 300 g green beans or any nice green veg you prefer
  • cracked pepper to taste

Honey mustard sauce

  • 1/4 cup whole grain mustard
  • 2 tbsp Dijon mustard
  • 1/3 cup runny honey
  • 1 tbsp cider vinegar
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder

Instructions

  • Preheat the oven to 190C/375°F.
  • Season the chicken all over with salt. Heat the oil in a large ovenproof frying pan or deep dish, over medium-high heat.
    Add the chicken and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate.
  • SAUCE: In a small bowl, combine the whole grain mustard, Dijon, honey, remaining ½ teaspoon of the salt, apple cider vinegar, paprika and garlic powder.
  • Add olive oil to the frying, then add the shallots, potatoes, and rosemary and combine. Transfer the pan to the oven and bake, uncovered, for 15 minutes, or until the potatoes begin to soften.
  • Remove the pan from the oven and add the green beans to the potato mixture, then nestle the chicken back in along with the juices from the plate.
    Pour the honey-mustard sauce over the chicken, green beans and potatoes and toss to coat.
    Return to the oven and bake until the green beans and potatoes are tender and the chicken cooked (71C), approx. 25-30 minutes.

Notes

Recipe: The Modern Proper