This recipe is full of my favorite flavors! The sweet honey is balanced with creamy, pungent mustard, earthy garlic and aromatic rosemary. It's a supper I make when I want something that doesn't take a lot of time to prepare, using mostly cupboard ingredients while not losing out on taste. It’s perfect for a mid-week family dinner.
Technique tips: Before juicing the lemon, roll it with the back of your hand to loosen the juices. Result: You get more lemon juice and it's easier to juice. When crushing the garlic, add a sprinkle of salt; it makes it much easier to crush when using a knife.
Swap options: You can make this recipe with butternut squash in place of the potato, with pork instead of chicken, and thyme instead of rosemary.
- 1 pound potatoes, skins on, sliced length-ways
- canola oil
- 3 boneless, skinless chicken breasts, cut into thick strips
- 2 medium onions, finely diced
- 5 small sprigs fresh rosemary
Honey Mustard Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
- 1/2 lemon, juiced
- 1 tablespoon canola oil
- 2 tablespoons honey
- 1/2 cup cream
- 2 cloves garlic, minced
- Sea salt and freshly ground black pepper
1. Preheat oven to 390°F (gas marker 6).
2. Place a large skillet over medium heat and add 2 tablespoons of canola oil. Stir in the onions and cook for 5 minutes, until softened.
3. Remove the skillet from the heat and arrange the potato slices on top in an even layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the pre-heated oven for 20 minutes, until softened.
4. Meanwhile, mix all the sauce ingredients together in a bowl.
5. Take the pan out of the oven and arrange the strips of raw chicken on top of the potatoes in an even layer. Pour the sauce on top, making sure everything is coated. Arrange the five sprigs of fresh rosemary around the chicken, cover again with foil and bake for 20 minutes.
6. Serve with green beans or a green salad.