Honey mustard chicken bake
With potatoes and asparagus
Sometimes it does not have to be complicated to put a complete, flavorful meal on the table.
Our chicken bake with honey mustard sauce, potato slices or wedges, and asparagus is a perfect example. It is the kind of sheet pan dinner that requires very little prep while the oven does most of the work. Ideal for busy weeknights or when you are in the mood for comfort food without much effort.
Homemade honey mustard sauce
Of course we make the sauce from scratch. And it is very simple. All you need is honey, mustard, and a clove of garlic. The combination of a little sweetness and a mild kick gives the chicken a great glaze and adds plenty of flavor to the whole dish.
We prefer using boneless, skinless chicken thighs. They stay nice and tender, even after spending a longer time in the oven. If you prefer using chicken breast, keep in mind that the cooking time will be shorter. You can easily solve this by cutting the potatoes and vegetables a bit smaller so everything finishes cooking at the same time.
The versatility of asparagus
Green asparagus is not only healthy, but also very easy to prepare. Unlike white asparagus, it does not need to be peeled. Just trim off the woody ends and it is ready to use. It has a light, fresh flavor with a slight bitterness, which pairs well with the sweet and tangy sauce. Add the asparagus halfway through the cooking time so it stays tender with a bit of bite. Not a fan of asparagus? No problem. Green beans or broccoli work very well as alternatives.
Tips and variations
This honey mustard chicken bake is easy to adapt with ingredients you have at home. For example, you can use sweet potatoes instead of regular potatoes. It is also nice to add some red onion or cherry tomatoes. Serve the dish straight from the oven and finish with a little fresh parsley or a squeeze of lemon juice for a fresh touch. Enjoy!
Honey mustard chicken bake
- Total Time: 50 minutes
- Yield: 2–3 servings 1x
Description
Sometimes it does not have to be complicated to put a complete, flavorful meal on the table. Our chicken bake with honey mustard sauce, potato wedges, and asparagus is a perfect example.
Ingredients
- 1 lb ready to cook potatoes, sliced or cut into wedges
- 1 lb boneless, skinless chicken thighs
- 12 oz asparagus
- 2 cloves garlic
- 3 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Vegetable oil
Instructions
- Preheat the convection oven to 375°F.
- Cut the chicken thighs into large pieces and season generously with salt and pepper.
- Heat a splash of vegetable oil or butter in a skillet and cook the chicken for about 5 minutes until browned on all sides. The chicken does not need to be fully cooked yet. Transfer the chicken to a large baking dish.
- In the same pan, briefly cook the finely chopped garlic. Add a splash of water (4 to 5 tablespoons) together with the whole grain mustard, Dijon mustard, and honey. Mix well until it forms a dressing.
- Add the pre cooked potatoes (or make them yourself) to the chicken and toss everything together. If the potato wedges or slices are large, cut them in half if needed.
- Pour the honey mustard sauce over the chicken and potatoes and mix well. Place the dish in the preheated oven and bake for 35 to 40 minutes.
- Halfway through the cooking time, take the dish out of the oven and add the green asparagus cut into quarters. Toss well and return the dish to the oven. Serve with the remaining sauce and, if you like, a little extra mustard.
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
