It’s all about the sauce with this scrumptious PA Preferred chicken bake. A homemade honey mustard glaze goes the distance with Dijon mustard, local PA honey and a blend of earthy, punchy seasonings transforming fresh chicken and potatoes into a sweet, succulent and tangy meal.
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Honey Mustard Chicken Bake
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 45 min | 55 min |
Ingredients
- FOR CHICKEN:
- 2 pounds baby potatoes, halved
- 1 ½ pounds Pennsylvania chicken thighs or breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- FOR SAUCE:
- ¼ cup Dijon mustard
- ¼ cup Pennsylvania honey
- 3 garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme, or 1 tablespoon fresh chopped thyme
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh parsley, for garnish
Method
- For chicken: Preheat the oven to 400°F.
- Place the potatoes and chicken in a greased baking dish. Drizzle with olive oil, salt, and pepper.
- For sauce: Whisk together Dijon, honey, garlic, vinegar, thyme, paprika, salt and pepper in a small bowl, until smooth.
- Pour sauce over the chicken and potatoes, tossing lightly to coat.
- Bake until the chicken reaches an internal temperature of at least 165°F and the potatoes are tender, about 35-45 minutes.
- Garnish with parsley and serve warm, topped with pan juices.
- Recipe and video: Dish Works
