Honey Mustard Chicken, Beans and Potatoes
This Honey Mustard Chicken dish pairs succulent chicken thighs with tender potatoes and nutritious beans. The honey mustard sauce adds a sweet and tangy flavor that complements the chicken perfectly, making for a satisfying meal.
Equipment
- 1 oven or stovetop
- 1 baking dish or skillet
- 1 mixing bowl
- 1 spoon or whisk
- 1 cutting board
- 1 knife
Ingredients
- 4 pieces chicken thighs Approx. 1.5 lbs.
- 4 medium potatoes Approx. 2 lbs, diced into 1-inch pieces.
- 1 can mixed beans 15 oz, drained and rinsed.
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine honey, Dijon mustard, olive oil, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade and coat them thoroughly. Set aside to marinate for at least 10 minutes.
- In a baking dish or a large skillet, add the diced potatoes and the mixed beans. Drizzle with olive oil and season with salt and pepper.
- Nestle the marinated chicken thighs on top of the potato and bean mixture.
- Pour any remaining marinade over the chicken thighs and vegetables.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and continue baking for an additional 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove from the oven and let it rest for 5 minutes. If desired, garnish with fresh parsley before serving.
Notes
For an extra kick of flavor, add some chopped fresh herbs or a pinch of cayenne pepper to the marinade.
This dish can be prepared ahead of time and baked when ready to serve.
Serve with a fresh green salad for a complete meal.