The original recipe called for bone-in chicken thighs, but experience has shown that in our family, we’re more boneless, skinless chicken breasts kind of people, so that’s what I went with. This was really good! I made the dish with small red potatoes and green beans, but I think broccolini would be a good choice too.
4-5 chicken thighs bone in, skin on or off (I used 4 chicken breasts and cut them in half)
salt and pepper to season
1 ½ Tbsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. minced garlic
¼ cup honey
3 Tbsp. wholegrain mustard
2 Tbsp. smooth Dijon mustard
2 Tbsp. water
1 lb. (500 g.) baby red potatoes, quartered
8 oz. (250 g.) green beans, trimmed and halved
1-2 sprigs rosemary
Preheat oven to 400 °F. 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 flavor, 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 taste. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 30 minutes. Remove from 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 fork tender.