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When it comes to creating a meal that strikes the perfect balance between flavor and satisfaction, Sweet & Tangy Honey Mustard Chicken with Crispy Roasted Potatoes stands out as a quintessential choice. This dish captures a delightful fusion of sweet and tangy notes, making it a favorite for both casual weeknight dinners and special gatherings. The succulent chicken, glazed in a honey mustard marinade, pairs beautifully with crispy roasted potatoes, creating a wholesome and hearty meal that appeals to all ages.

Honey Mustard Chicken and Roasted Potatoes

Discover the mouthwatering flavors of Sweet & Tangy Honey Mustard Chicken paired with crispy roasted potatoes. This delightful recipe is perfect for any occasion, from cozy family dinners to festive gatherings. The tender chicken is marinated in a delicious honey mustard blend that combines sweet and tangy notes, while the golden, crispy potatoes provide a satisfying crunch. With easy preparation and versatile ingredients, this dish is sure to impress everyone at your table. Enjoy a culinary experience that’s both delicious and inviting!
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Ingredients
  

For the Honey Mustard Chicken:

4 boneless, skinless chicken breasts

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon apple cider vinegar

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

For the Roasted Potatoes:

1.5 pounds baby potatoes, halved or quartered

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried rosemary (or fresh if you have it)

Salt and pepper to taste

Zest of 1 lemon (optional)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, paprika, salt, and pepper. Whisk until well blended. Add the chicken breasts to the marinade, ensuring they're well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for enhanced flavor).

    Prepare the Potatoes: Preheat your oven to 425°F (220°C). In another large bowl, toss the halved or quartered baby potatoes with olive oil, garlic powder, rosemary, lemon zest, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil.

      Roast the Potatoes: Place the baking sheet with potatoes in the preheated oven and roast for about 20 minutes.

        Cook the Chicken: While the potatoes are roasting, heat a grill pan or skillet over medium-high heat. Once hot, remove the chicken from the marinade (discard any remaining marinade) and add the chicken breasts to the pan. Cook for 6-7 minutes on each side or until the chicken is cooked through and has a beautiful golden brown color. The internal temperature should reach 165°F (75°C).

          Combine: After 20 minutes, remove the potato baking sheet from the oven and gently toss the potatoes. Return them to the oven and continue roasting for an additional 10-15 minutes until golden brown and crispy.

            Serve: Once the chicken is cooked and the potatoes are crispy, serve the honey mustard chicken on a plate alongside the roasted potatoes. Garnish with freshly chopped parsley if desired.

              Enjoy: Dig in and enjoy the delightful combination of sweet and tangy chicken paired with golden, herb-infused crispy potatoes!

                Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings