This recipe is simple and takes about 60 minutes total.
4 chicken thighs (or 2 large chicken breasts, each cut in half)
6-7 medium potatoes (I like golden potatoes best)
4-5 chopped garlic cloves
6 tablespoons of stone ground mustard
1/4 cup of honey
2 teaspoons of spicy mustard
Start by chopping the potatoes and placing onto a baking sheet. I use parchment paper a lot to save time on clean up, and to keep my items from sticking to the pan.
Season the potatoes with olive oil, salt, pepper, and garlic powder, and place into the oven at 325 degrees for 45 min.
Next, season the chicken with salt, pepper, and garlic powder, and place into a large skillet on low with a touch of olive oil.
Keep the chicken on low heat (usually a 3-4 setting on the cooktop), with a lid, and rotate the pieces often to keep them juicy, and to keep them from burning.
Once the chicken is browned, add stone ground mustard, honey, the chopped garlic, and the spicy mustard into the pan with the chicken. If you’re not a fan of spicy, or can’t have it, try using dijon or honey mustard as a replacement.
Let this all simmer with the lid on, rotating the chicken often, until the potatoes are done in the oven.
Once the potatoes are browned and done, pop them out of the oven and straight into the pan of chicken and honey mustard garlic sauce!
Let these flavors simmer together for about 10-15 min, again with the lid on to preserve the moisture, on low heat.
Enjoy! And let me know in the comments if you’ve tried anything similar, or have any exciting additions!