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 cups of sliced potatoes
2 Medium Onions, diced
Salt & Pepper
2-3 sprigs of Rosemary
Ingredients for the Sauce
2 tbsp of Dijon Honey Mustard
3 tbsp Grainy Mustard
Juice of a large lemon
1 tbsp of olive oil
2 cloves of garlic, minced
Salt and pepper to taste
Preheat the oven to 400F In a 9.5” Fry Pan, cook the onions in olive oil over medium heat on the stove until softened and starting to brown.
Take off of the heat and arrange your potato slices on top 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.
Mix all ingredients together in a large bowl.
Take your fryingpan out of the oven and add the chicken on top of the potatoes, spread 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, change the oven to broil and bake for another 20 minutes, or until chicken is nicely browned.