Honey & Mustard Chicken
Ingredients:
- 4-5 chicken thighs, bone in, skin on or off- Salt and pepper
- 1-1/2 tablespoons garlic powder
- 1 tablespoon Donegal Rapeseed Oil
- 1 tablespoon minced garlic
- 5 tbsp of Honey & Mustard Dressing
- 500g baby red potatoes, quartered
- 8 ounces | 250 grams green beans, halved (optional)
- 1-2 sprigs rosemary (optional)
Instructions
- Preheat oven to 200°C | 400°F. Season chicken thighs with salt, pepper and garlic powder.
- Heat the Donegal Rapeseed Oil in a large pan over medium-high heat. Sear chicken thighs for 3 minutes each side, til the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
- Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the Honey and Mustard Dressing and combine all around the chicken.
- Add in the potatoes; mix them through the sauce. Season with salt and pepper. Allow the honey & mustard dressing to simmer for two minutes, then transfer to the hot oven and bake for 30 minutes, Remove from the oven; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are soft.
