Honey Mustard Roast Chicken and Potatoes2015-05-27
- Servings : 6
- Cook Time : 60m
- Ready In : 60m
This is ideal for a one-dish meal and can easily be adpated with different flavours.
- 1⁄4 cup wholegrain mustard
- 1⁄4 cup honey
- 3 tbsps olive oil
- 1 tbsp paprika
- 1 Tbsp coriander seeds
- 2kg mixed chicken thighs and legs
- 400g baby potatoes, skin on washed
- 8 cloves of garlic, skin on
- 2 sprigs rosemary
- Freshly ground black pepper
Preheat the oven to 190°C. In a medium bowl, whisk together the mustard, honey, coriander seeds, paprika and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavour you like.
Salt the chicken lightly and lay the pieces skin-side up in a casserole dish. Add your potato wedges and garlic cloves to the dish. Spoon the honey mustard sauce over the chicken and potatoes. Place the rosemary sprigs in between the pieces of chicken and potatoes.
Bake for 1 hour, or until the thigh juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
Sprinkle some freshly ground black pepper over the chicken before you serve.