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
Units
Scale
- 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