Honey–Dijon Chicken

My go–to method for cooking chicken is simply broiling it in the oven with a little salt and pepper. It’s easy, but not the most flavorful. I’ve been searching for a similarly easy method that would be a little tastier, so I decided to try honey–dijon chicken.

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First, I gathered and chopped the vegetables. For this recipe you cook the potatoes and carrots in the same pan as the chicken, meaning theres very little cleanup required.

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After placing the vegetables in the pan, I prepared the sauce for the chicken. I completely coated the chicken in the sauce, then placed it in the pan with the vegetables and put it in the oven to cook.

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After about 30 minutes, the chicken was finished. It actually took the amount of time the recipe said it would. This never seems to happen, so I was very pleased. Everything smelled absolutely delicious, so I was excited to try it!

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This chicken was very flavorful. It was not much more complicated then simply broiling it with salt and pepper, and it was much more delicious! The only complaint that this recipe received was that the carrots were a bit crunchy and overcooked. To remedy this, they could probably be cooked in the oven a few minutes before adding the chicken. Overall, though, this dish was a huge hit!

Ratings

Taste: 4.5/5

Other than the carrots being undercooked, this recipe was awesome!

Ease: 5/5

Preparing the chicken and vegetables was very simple, and it all cooked in one pan so little cleanup was required.

Would I make it again?

Definitely! Chicken is a staple at my house, and this is an significantly updated version.

Oven–Baked Honey–Dijon Chicken with Carrots and Potatoes

Recipe from BuzzFeed

Yields: 2 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts (about 2 breasts)
  • Kosher salt and freshly ground pepper
  • 3 medium red bliss potatoes (about ½ lb), roughly chopped
  • 2 medium carrots (about ½ lb), peeled and roughly chopped
  • 1 Tbsp. canola oil, divided
  • 1 Tbsp. chopped fresh rosemary, thyme, or sage leaves, divided
  • 1 tsp honey
  • 1 tsp Dijon mustard

Directions

  1. Remove the chicken breasts from the fridge, dry them with paper towels, and season them with salt and pepper.
  2. Preheat the oven to 425°F.
  3. Place the potatoes and carrots on a large sheet pan and toss them with ½ tablespoon canola oil, ½ tablespoon chopped herbs, a pinch of salt, and some freshly ground pepper.
  4. In a large mixing bowl, stir together the remaining canola oil, the honey, mustard, the remaining chopped herbs, a big pinch of kosher salt, and some freshly ground pepper.
  5. Dry the chicken breasts again with paper towels. Add the chicken breasts to the bowl and toss everything together to coat. Place the chicken on the sheet pan with the vegetables, spreading everything out.
  6. Roast in the preheated oven for 25 to 30 minutes, until the chicken is cooked through with no pink in the middle. A thermometer inserted into the thickest part of the breast should read 165°F.
  7. Let everything rest at room temperature for 5 to 10 minutes, then serve.
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