Since starting this blog almost two months ago, I’ve been making more of an effort to cook more meals from scratch and avoiding the dreaded take away food that we’d been getting a little too used to.
Obviously this has not gone unnoticed at home as a couple of weeks ago I caught my husband flicking through my copy of Easy Food magazine, picking out recipes for me to try!
Honey and Mustard Chicken with Potatoes was the first recipe from the magazine that I cooked, it didn’t take very long to prepare at all and best of all, it all cooks in the one dish so very little washing up. Brilliant!
4 tbsp Honey
2 tsp Grainy Mustard
2 Garlic Cloves (crushed)
6-8 Chicken Pieces (on the bone)
500g Potatoes chopped
500g Sweet Potato chopped
2 tbsp Olive Oil
In a bowl, mix together the honey, mustard and garlic
Toss the chicken in the mixture, I left it in a dish for about an hour but you can leave it to marinade for longer if you wish.
Place the chopped potatoes in an oven proof dish or roasting tin in a single layer and drizzle with a little olive oil and season with salt and pepper.
Lay the chicken on top of the potatoes and put them in the oven. Bake for around 45 minutes (until chicken is cooked and the potatoes are tender)
Did I mention how delicious it was? Well, after the four of us tucked into it, this is all that was left over: