You are now voting for your favorite recipe for The Rock contest. Give a star rating and choose the recipe you like the most from the drop-down menu below.

Rating

Back

ONE POT HONEY MUSTARD CHICKEN WITH VEGETABLES

ONE POT HONEY MUSTARD CHICKEN WITH VEGETABLES

This One Pot chicken with vegetables recipe is balanced with honey and mustard, creating a perfect combination of flavors the whole family will love.

1350 ratings



PREPARATION TIME       15 minutes
COOKING TIME               30-35 minutes
SERVINGS                        4-6




INGREDIENTS



  • 1 tbsp (15 ml) olive oil

  • 8 bone-in or boneless skinless chicken thighs

  • 3 tbsp (45 ml) Dijon mustard

  • 3 tbsp (45 ml) whole grain mustard

  • 3 tbsp (45 ml) honey

  • 2 tbsp (30 ml) chicken stock

  • 10 new potatoes, cut in half

  • 6 carrots

  • 8 pearl onions, peeled

  • 6 yellow beets, peeled and sliced thinly

  • ½ small butternut squash, peeled and cubed

  • 4 sprigs rosemary

  • Salt

  • Freshly ground black pepper, to taste




PREPARATION


With the rack in the middle position, preheat the oven to 350 °F (176 °C). In your The Rock One PotTM 10’’ x 13’’ Rectangular Dish, at a medium heat setting, sear the chicken in olive oil on both sides until golden brown, about 2 to 3 minutes per side. Add the mustards, honey and chicken broth; stir well. Add the vegetables and coat thoroughly with the sauce. Season with salt and pepper. Add rosemary and bake, for about 30 to 35 minutes, covered, or until the chicken is fork tender.