Honey Mustard and Rosemary are such distinictive flavors, and they work so well together in this dish! Make with just one bowl and frying pan for a super easy dinner and clean-up!
2 Cup potatoes, sliced
chicken breasts, sliced medium thickness (approx 4)
2 medium onions, diced
salt & pepper
2 - 3 sprigs rosemary
Ingredients for the Sauce:
2 Tbsp honey diojn mustard
3 Tbsp grainy mustard
Juice of 1 large lemon
1 Tbsp of olive oil
2 - 3 Tbsp honey
2 cloves garlic, minced
salt and pepper, to taste
Preheat the oven to 400°F.
In a 9.5” Fry Pan, cook the onions in olive oil over medium heat until softened and starting to brown.
Remove from heat and arrange your potato slices atop onions in an even layer. Drizzle olive oil over the potatoes and season with salt and pepper. Cover loosely with foil and bake in the oven for 15 minutes.
Wisk all ingredients for sauce in a large bowl. Set aside.
Take your fry pan out of the oven and add the chicken atop of the potatoes, spreading out in an even layer. Pour the sauce on top, making sure everything is coated. Add your sprigs of rosemary over chicken and bake for 20 minutes.
After baking for 20 minutes, broil on low for another 20 minutes or until chicken is nicely browned.