This Baked Honey Mustard Chicken is one of those dishes that is easy enough for midweek but fancy enough for company. It’s all made in one pan and takes a mere 15 minutes of active effort, then pop it in the oven to work its magic. The sauce is incredible. It really is.
Talk about a fully loaded one pan meal! There is serious flavour going on here. A honey mustard sauce is awesome as it is. But then you add the juices from the chicken that mixes in while it bakes and it takes it up a notch. THEN it’s also got bacon mixed into it, working it’s magic flavours into the sauce while the chicken bakes to golden perfect.
And add golden brown roasted potatoes….and then you have one seriously incredible one-pan meal!!
The key ingredient in this sauce is – shock horror – mustard. It is the flavour as well as the thickener. I add honey to balance out the flavour because otherwise it is quite tart.
I use white wine for the sauce, but you can substitute with chicken broth. I’ve added directions in the notes for how to do this. I recommend adding a touch of vinegar + sugar so it more closely resembles the flavour of the wine.
Honestly, check out this sauce!! It’s thick and luscious and there’s PLENTY of it!!
There is one key difference in the way I make this chicken compared to other baked chicken dishes I make. The trick is for the chicken to bake to a beautiful golden brown in the same time the potatoes do. If you sear the chicken too much in the pan before baking it, then the chicken skin will brown faster than the potatoes. So for this dish, the chicken skin is only lightly browned on a low heat which allows the fat to “melt” (render out) which is discarded before baking the chicken with the sauce.
People often talk about how a sauce is SO GOOD that you want to lick the plate. Well, I’ll tell you a secret….I did lick the plate. Are you horrified? Or have you gotten used to how shameless I can be? 😉
PS I have made this Baked Honey Mustard Chicken with other vegetables squeezed in too! Like carrots and swedes. Anything that will roast in the baking time is perfect. I don’t recommend watery vegetables though as they might ruin the sauce!!
- 2 lb / 1kg potatoes , peeled and cut into large chunks
- 1 tbsp olive oil
- Salt and pepper
- 2 - 2 1/2 lb / 1 - 1.25 kg chicken thighs (5 pieces), skin on and bone in (Note 1)
- Salt and pepper
- 7 oz / 200g bacon , diced, separated
- 2 garlic cloves , minced
- 1/2 onion , finely diced (brown, white or yellow)
- 3/4 cup white wine (Note 2)
- 1/3 cup dijon mustard
- 2 tbsp honey
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 tbsp milk or cream (I used milk. This is just for colour)
- 1/3 cup water (Note 3)
- Fresh thyme leaves or finely chopped parsley
Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.
Preheat oven to 190C/375F.
Sprinkle chicken with salt and pepper.
Heat a large skillet / frypan over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate.
Turn the stove down to medium. Add the chicken into the pan, skin side down. Cook for 3 minutes or until very lightly browned and chicken fat has "melted" into the pan. Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate.
Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove.
Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.
Add wine into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Bring to simmer and cook for 2 minutes or so, or until you can no longer smell alcohol fumes.
Add the remaining Mustard Sauce ingredients and cooked bacon and stir to combine. Then add the chicken and potatoes back into the pan, sprinkle over remaining bacon.
Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown.
Rest for 5 minutes before serving, garnished with fresh thyme leaves and/or parsley, if desired.
1. My preference when baking is to use skin on, bone in chicken thighs as the chicken is juicier. The chicken fat is rendered out and discarded before baking.
2. You can substitute the wine with salt reduced chicken broth + 1 tbsp vinegar + 1 tsp sugar.
The alcohol in the wine is cooked out so this dish is suitable for children. 🙂
3. The water amount required might differ depending on what size pan you use and how crowded it is. If your sauce has thickened too much, just add a splash of water to thin it out to the right consistency. If your sauce is too thin for your taste, just remove the chicken and potatoes and return it to the oven. Excess liquid will evaporate very quickly and the sauce will thicken.
4. You may find the sauce is sort of "separated" when you pull it out of the oven. When you are serving it, just give the sauce a quick mix with a spoon and it will come together in a flash.
5. Nutrition per serving. This does not take into account the fat that is rendered out and discarded. 120 calories is attributable to the bacon so if you want to reduce the calories, you could either leave out the bacon or use lean turkey bacon.
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