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Honey Mustard Chicken

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Serves 2


4 bone-in, skin-on chicken thighs
3 Tablespoons Dijon Mustard
3 Tablespoons whole grain mustard
2 Tablespoons chicken stock
2 Tablespoons honey
1 Tablespoon dried rosemary
1 Tablespoon finely chopped fresh rosemary
1 pounds The Little Potato Company Terrific Trio Fresh Creamer Potatoes or fresh baby red potatoes (because baby reds will be slightly larger, they should be halved before cooking.)
kosher salt to taste
fresh ground pepper to taste
sprigs fresh rosemary for garnish
  1. Pre-heat oven to 400 degrees F. Combine olive oil and whole grain mustard in a small bowl, season to taste with Kosher salt and fresh ground pepper. Brush chicken thighs with mixture and coat chicken generously on both sides. Whisk together Dijon, whole grain mustard, honey and chicken stock. Set aside.
  2. Heat olive oil in a heavy skillet over medium/high heat. Add chicken, skin side down and sear both sides for 2 to 3 minutes or until golden brown. Remove from skillet and set chicken aside. Toss potatoes in olive oil and sprinkle with salt, pepper and dried rosemary and add to the skillet and bake for 20-25 minutes or until potatoes can be easily pierced with a fork. You may also cook the potatoes in a shallow roasting dish. Remove potatoes from oven and add chicken back to skillet or roasting pan, to combine with potatoes.
  3. Generously drizzle honey mustard sauce over chicken thighs. Add fresh rosemary sprigs. Place back in oven and roast for 25-30 until chicken is completely cooked through (internal temperature of 175 degrees F). Remove from oven, garnish with fresh rosemary sprigs, serve immediately.
Mustard Rub
1 Tablespoon olive oil
1 Tablespoon whole grain mustard
kosher salt to taste
fresh ground pepper to taste
  1. Mix ingredients together.
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