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Honey and Mustard Chicken and Jacket Potatoes


 


 

I enjoy eating honey and mustard chicken but I never cooked it for myself...until now. The sweetness of the honey and the heat of the mustard. For this recipe, I did use both mustard powder and mustard seeds just to add an extra depth of flavour. You can adapt this dish and use one or the other.

As well as this, there are the mushrooms (for those who have an acquired taste 😆). A Jacket potato is easy to make with a meal like this. This is a great weekday meal or one to have on a Saturday night.

 
Prep: 15 mins
Cooking time: 1 hour and 30 mins
Serves: 6
Ingredients

-6 Jacket Potatoes

-1 pack of large chicken leg and thighs


Honey and Mustard Sauce


-1 Tbsp Chopped Garlic paste


-1 Tsp of mustard powder


-1 Tsp of mustard seeds.


-1 Tbsp of honey


-1 Tsp Parsley


-1 Tsp Coriander

-1 Tsp Tarragon


-1 Tsp Dill


-1 Tsp corn flour


-1 Tbsp milk


Chicken Marinade


-1 Tbsp Chopped Garlic paste


-1 Tsp of mustard powder


1 Tbsp Honey


-1 Tsp Parsley


-1 Tsp Coriander

-1 Tsp Tarragon


-1 Tsp Dill



 
Instructions

1. Wash the chicken legs and thighs.

2. Create the honey and mustard chicken marinade and season the chicken legs and thighs.

3. Add the chicken leg and thighs into the honey and mustard marinade and season them.

4. Place the chicken legs and thighs onto a large Pyrex dish.

5.Cover the Pyrex dish with aluminium foil.

6. Cook the chicken legs and thighs at 200-250 degrees Celsius for 1 hour in the oven .

7. Wash Jacket potatoes

8. Pierce Jacket Potatoes and place in microwave for 13 minutes. Cover with a plastic lid.

9. Place jacket potatoes in the oven to brown.

10.Uncover the Pyrex dish of chicken legs and thighs.

11. Add butter to a saucepan with chopped Garlic paste, mustard powder, Parsley, Coriander, Tarragon, Dill, Cornflour, Milk.

12.Stir until sauce thickens.

13. Serve food on a plate.



 


 

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