Easy Honey Mustard Chicken And Potato Bake Food

HONEY MUSTARD CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 180°C (fan assisted). Cut chicken into 2-3 cm pieces. Heat a dash of olive oil in a frying pan. Add the chicken and stir-fry over high heat until the meat colours. Remove the chicken from the pan and set aside.
• Reduce the heat to medium. Add the sliced leek and stir-fry until it softens. Pour over the wine and cook until the wine is reduced by half. Return the chicken into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until the sauce is almost boiling. Transfer to a lasagne-style ovenproof dish (2L capacity).
• Overlap the potatoes on the honey mustard chicken. Brush the potatoes with a little extra olive oil. Bake for 40-45 minutes or until the potatoes are tender and chicken is cooked. Serve with your favourite green vegetables.

HONEY MUSTARD CHICKEN & POTATOES (ONE PAN)

Steps:

• Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
• Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until 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, both mustards, and water to the pan, mixing well, and combine all around the chicken.
• Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
• OPTIONAL: Remove from the oven after 30 minutes; 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 fork tender.

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

HONEY MUSTARD BAKED CHICKEN WITH POTATOES & BACON

Steps:

• Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.
• Preheat oven to 190C/375F.
• Sprinkle chicken with salt and pepper.
• Heat a large skillet / frypan over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate.
• Turn the stove down to medium. Add the chicken into the pan, skin side down. Cook for 3 minutes or until very lightly browned and chicken fat has "melted" into the pan. Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate.
• Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove.
• Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.
• Add wine into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Bring to simmer and cook for 2 minutes or so, or until you can no longer smell alcohol fumes.
• Add the remaining Mustard Sauce ingredients and cooked bacon and stir to combine. Then add the chicken and potatoes back into the pan, sprinkle over remaining bacon.
• Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown.
• Rest for 5 minutes before serving, garnished with fresh thyme leaves and/or parsley, if desired.

EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE

Steps:

• Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
• Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

HONEY MUSTARD KIELBASA AND POTATOES

Steps:

• In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
• In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
• Toss to coat well.
• Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
• Garnish with parsley.

HONEY MUSTARD ROASTED CHICKEN

Steps:

• Toss potatoes and carrols with oil, salt and pepper in a shallow baking dish.
• Place peeled garlic cloves among the veggies
• Sprinkle rosemary over veggies.
• Place chicken on top of veggies.
• Bake uncovered in oven at 425 degrees for 30 minutes.
• While chicken & veggies are baking, mix mustard and honey together.
• Remove pan from oven.
• Place chicken on seperate plate.
• Spread honey-mustard all over the chicken.
• Stir veggies.
• Return chicken to veggies.
• Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.

CREAMY HONEY MUSTARD CHICKEN

Steps:

• Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
• Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
• Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
• Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

HONEY MUSTARD CHICKEN & SWEET POTATO SHEET PAN DINNER

Steps:

• Preheat oven to 400°F.
• Prepare the honey mustard dressing by whisking all the ingredients together in a small bowl. You can skip this and use a bottle of honey mustard dressing if you prefer.
• Place chicken breasts between two layers of Saran wrap and tendering by hitting with a rolling pin or tenderizer until they are even and 1/2 inch thick.
• Add 1/2 cup honey mustard to a gallon resealable bag with the chicken breasts. Place in the refrigerator to marinate.
• Peel and chop the sweet potatoes into 1/2 inch thick pieces. Chop onion into 1 inch pieces. Add veggies to a sheet pan and drizzle with olive oil. Toss with the garlic powder, salt and pepper.
• Bake at 400°F for 20 minutes.
• Remove the chicken breasts from the honey mustard and discard any marinade. Nestle the chicken into the sweet potatoes. Don't place on top of the vegetables.
• Bake an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F.
• Remove from the oven and serve with additional honey mustard for dipping.

EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE RECIPE

Steps:

• Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top. Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.