Honey – Mustard & Rosemary Chicken
- 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
- 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