Honey Mustard Chicken Bake

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


  • 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


  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.