This recipe is so good and easy, you can roast a whole chicken and serve it with a sauce or bake the chicken with a sauce and you can also do it with turkey. You will use leg quarters which are the thighs and the drumstick because they can easily fit four people and it makes a wonderful sauce in the same pan that it is roasted.
A few tricks that you can consider while making this dish is to slice a whole garlic bulb in half and slide underneath the skin before roasting the chicken. For a spicy taste, use a really spicy mustard preparation, one that includes horseradish would add a little kick. You can also slice lemons and cover the chicken for an extra taste.
To make the sauce, add the honey, both mustards, and spices that you are using then mix them together. In a large skillet, heat olive oil over medium-high heat then seasons the chicken quarters with salt and pepper on both sides and let it sear until they are golden brown. Remove the chicken from the pan then add garlic and let it cook until it becomes translucent then add honey, Dijon mustards, wholegrain mustard, and chicken stock or water then whisk to combine sauce.
Add chicken back to pan and coat with sauce, tuck in potatoes and cover then let it simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through. Remove from the oven after 30 minutes; add in the green beans, 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.
- 4-5 chicken thighs bone-in, skin-on or off
- Salt and pepper to season
- 1-1/2 tablespoons garlic powder
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 cup honey
- 3 tablespoons wholegrain mustard
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons water
- 1 pound (500 g) baby red potatoes quartered
- 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 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 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 longer pink in the middle.