Honey mustard chicken

Everyone gets lazy sometimes.

Whenever I’m feeling a little lazy – but just a little, not frozen-pizza lazy – this is one of my favorite recipes, the kind that doesn’t require any shopping, as long as you have some chicken in the fridge or freezer. It’s also not very messy which is always a plus.

Normally I just make this one up as I go along, so I don’t know exactly how much mustard or honey I use, but I’ll try to quantify it for you guys.


  • chicken – use whatever you have, it could be drumsticks, thighs, wings, breasts or even a whole chicken
  • mustard – approximately 2 teaspoons for each piece
  • honey – approximately ½ teaspoon for each piece
  • sea salt, pepper and rosemary –  to season
  • potatoes – I prefer fingerling but anything goes
  • olive oil


Preheat your oven to 200 degrees (390).

Cut the potatoes into thin slices and lay them in the bottom of an oven-proof pan. Drizzle with olive oil, sprinkle with sea salt and pepper and add some rosemary sprigs (or dried rosemary).

In a small bowl combine the mustard and honey to your taste. You can either roll the chicken directly in the mixture or lay the chicken in the pan and then spread the mustard-honey mix over it. Sprinkle with sea salt.

Put the pan in the oven and bake for at least 30 minutes. To check if the chicken is cooked, poke it with a skewer or a knife and look at the juice that comes out – if it’s clear, it’s cooked.

The potatoes often need to be cooked for a bit longer so I take the chicken out of the pan when it’s ready and put the potatoes back in until they are tender.

Serve hot, no need to add anything else.



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