Ingredients
5chicken thighs,bone in, skin on or off
salt and pepper,to season
1½tbspgarlic powder
1tbspolive oil
1tbspgarlic,minced
¼cuphoney
3tbspwholegrain mustard
2tbspsmooth dijon mustard
2tbspwater
1lbbaby red potatoes,500 g, quartered
8ozgreen beans,250 g, halved, optional
2sprigsrosemary,optional
Preparation
Preheat oven to 400 degrees F. Generously season chicken thighs with salt, pepper and garlic powder.
Heat olive oil in a large, oven-proof non stick pan 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 to 45 minutes, or until the chicken is completely cooked through to the bone.
