Honey Mustard Chicken Potato Bake

September 25, 2021

Honey Mustard Chicken Potato Bake

This mouth-watering honey mustard chicken and potato bake is the perfect weekend warmer to share with friends and family. A favourite in my house and quick and easy to make! Recipe from Donna Hay

Here’s how to make it:

INGREDIENTS

• 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
• 4 CHICKEN MARYLANDS (1KG)
• SEA SALT AND CRACKED BLACK PEPPER
• 250G STREAKY BACON, THINLY SLICED
• 600G CHAT (BABY) POTATOES, HALVED
• 1 CUP (250ML) POURING CREAM
• ⅓ CUP HONEY MUSTARD DRESSING
• ⅓ CUP WATER
• 6 SPRIGS THYME

METHOD

1. Preheat oven to 200°C (400°F). Heat the oil in a large flameproof, ovenproof frying pan over high heat. Sprinkle the chicken with salt and pepper and cook for 4 minutes each side or until golden. Remove from the pan and set aside. 
2. Add the bacon and potato to the pan and cook for 6 minutes or until golden. Add the cream, honey mustard dressing and water and return the chicken to the pan. Bring to a simmer and cover with a lid. 
3. Cook in the oven for 10 minutes. Remove the lid, add the thyme and cook for a further 10 minutes or until chicken is golden and potato is cooked through. Serve.
   
   Serves 4.

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