Sweet and spicy just go together so well, now add crispy and juicy into the equation, and you got Hot Honey-Mustard Chicken with Sweet Potatoes. The best thing about simple recipes like this one is you can count on them to be delicious and satisfying every time. This tasty meal is perfect both for family dinners and entertaining guests.
Total Time
1hr
5.0
5 Ratings
Author: SideChef
Servings:
4
Ingredients
Hot Honey Mustard Chicken
•
4
Bone-In Chicken Thighs
•
1
tsp
Coconut Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Whole Grain Mustard
•
2
Tbsp
Dijon Mustard
•
1
tsp
Chili Garlic Sauce
•
4
Tbsp
Honey
Crispy Sweet Potatoes
•
2
Medium
Sweet Potatoes
•
1
Tbsp
Coconut Oil
•
1
Tbsp
Brown Sugar
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Heat oven to 375 degrees F (190 degrees C).
2.
Scrub then dice the Sweet Potatoes (2) into 1 inch pieces.
3.
Line a sheet pan with parchment paper. Toss the sweet potatoes on the parchment paper with Coconut Oil (1 Tbsp), Brown Sugar (1 Tbsp), and a sprinkle of Salt (to taste) and Ground Black Pepper (to taste). Transfer to the oven to roast for an hour, flipping halfway through.
4.
While the potatoes cook, season Bone-In Chicken Thighs (4) all over with Salt (to taste) and Ground Black Pepper (to taste). Heat a large cast-iron skillet over medium heat with the other Coconut Oil (1 tsp).
5.
In a small bowl, whisk together the Whole Grain Mustard (2 Tbsp), Dijon Mustard (2 Tbsp), Honey (4 Tbsp), and Chili Garlic Sauce (1 tsp).
6.
Place the chicken in the skillet skin side down and cook without moving for 30 minutes.
7.
Flip the chicken over and drizzle with half the honey mustard.
8.
Place in the oven and continue cooking for 15 minutes with the potatoes.
9.
Serve the chicken with the potatoes along with the remaining sauce for dipping. Enjoy!
Nutrition Per Serving
CALORIES
396
FAT
11.5 g
PROTEIN
34.5 g
CARBS
35.5 g
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