Honey Dijon Chicken

This dish is seasoned with a simple blend of spices and then topped off with a honey-dijon marinade. For a succulent chicken, I prefer to use skin-on or bone-in chicken drumsticks or thighs.

Servings: 6

Prep Time: 15 Minutes

Cooking time: 1 hour and 30 minutes

Total Time: 1 hour 45 minutes

Ingredients

• About 2 pounds of bone-in chicken. I used drumsticks, thighs and thigh pieces.
• Baby yellow potatoes or four large yellow potatoes cubed, 1 lb.
• 4 shallots
• 1 1/2 tsp of paprika
• 1 tsp Italian Seasoning
• Half a teaspoon of salt
• Black pepper, 1/2 tsp
• 3 tbsp olive oil
• Top with fresh thyme, rosemary or sage

Honey Dijon Marinade

• 1/4 cup Dijon mustard
• Use 1/4 cup of water or chicken broth.
• 2 tbsp honey
• 1/4 tsp of paprika
• Salt & pepper

Directions

• Preheat the oven to 375 degrees Fahrenheit.
• Add the baby yellow potatoes to a large oven-safe skillet, braiser or baking dish. Slice the shallots lengthwise. If you are using larger potatoes, make sure they are cut into cubes to ensure that they cook evenly.
• Put 1 teaspoon of olive oil and salt on the pasta, and toss to combine.
• Add the chicken to the vegetables and drizzle the 2 tablespoons of olive oil on top.
• Combine the paprika with the salt, pepper, and Italian seasoning in a small bowl. Coat the chicken evenly with this spice mixture.
• A small bowl should be used to whisk the mustard and honey together. Add the paprika, salt, pepper, and water. Pour the marinade on the chicken and vegetables. Before baking, I like to sprinkle some fresh thyme or rosemary around the pan.
• Cover the pan and bake it for an hour. Remove the pan from the oven. Spread some sauce on the chicken.
• Continue baking for another 30 to 35 minutes at 400 F.
• When serving, garnish with additional thyme and rosemary.