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Jen Phanomrat

Honey Mustard Chicken Bake

Honey Mustard Chicken Bake

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Oh honey, honey! Make this your new go-to chicken and potato bake.

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Honey Mustard Chicken Bake

Ingredients

  • 1 pound chicken tenders

  • 1 1/2 cups baby potatoes, halved

  • 1/4 cup shallots, thinly sliced

  • Several sprigs of fresh rosemary

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • For the sauce:

  • 3 tablespoons dijon mustard

  • 2 tablespoons grainy mustard

  • 3 tablespoons honey

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375°F. Add olive oil and butter in a pan on medium heat. Add potatoes and cook for about 5 minutes. Then and shallots and cook until softened. Meanwhile, make the sauce by combining all the ingredients in a bowl. Season chicken with salt and pepper.

  2. Transfer the shallot and potatoes and arrange the chicken in a baking dish. Pour the sauce over the top and sprinkle a few torn rosemary leaves. Loosely cover with foil and bake for 15 minutes. Remove foil and continue baking for about 20-25 minutes or until golden brown and fully cooked.

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