Recipe serves: 4

Chicken in honey, mustard and herbs

3 lbs chicken thighs, with bone, skin removed
¼ cup mustard
½ cup honey
1 Tbsp chicken soup powder
½ cup warm water
¾ tsp salt
tsp black pepper
1 Tbsp dill, chopped
1 each large onion, diced and caramelized
4 each medium potato, peeled & cut into large slices
4 Tbsp parsley chopped

Preparation steps:
  1. In a 10" x 12" pan, mix the marinade of mustard, honey, soup powder, water, salt, black pepper, dill and caramelized onions. Place the chicken thighs, bone-side up in the marinade. Cover with aluminum foil and marinade in the refrigerator for 2-8 hours.
  2. Roast covered at 385° for 55 minutes.
  3. Remove pan from oven and set aside the chicken pieces.
  4. Arrange the cut potatoes on the bottom of the baking pan. Arrange the chicken thighs on top of the potatoes bone-side down.
  5. Roast covered at 385° for additional 55 minutes.
    30 Minutes into the roasting, pour liquids from the sauce to keep the chicken moist.
Serving: Garnish the chicken with parsley and serve with steamed rice.
Picture of recipe

Take note!
  • 3 lbs chicken is
    8 pieces of thighs
  • This recipe is easy to double.