Categories: Chicken
Ingredients
- 1/2 cup dijon mustard
- 1/2 cup raw honey
- 1 1/2 tsp sea salt divided
- 1 tbsp apple cider vinegar (optional)
- 1 tsp paprika
- 2 large shallots, quartered
- 2 lbs boneless skinless chicken breasts
- 1/2 tsp freshly ground pepper
- 2-3 sprigs rosemary
- 1 lb fingerling potatoes (or yukon golds, cut into 1" pieces)
- 1/2 lb green beans, washed and trimmed
Directions
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Preheat oven to 375°F.
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In a small bowl combine mustard, honey, ½ tsp salt, vinegar and paprika. Stir until smooth.
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Lightly season chicken with salt and pepper. In a braiser or a large ovenproof baking shallots and fingerling potatoes. Pour about ⅔ of the honey mustard mixture evenly over all ingredients. Top with rosemary and place in oven for 30 minutes.
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After 30 minutes arrange green beans and chicken spooning the sauce until they’re coated and continue cooking for another 30 minutes or until chicken is done. Chicken is fully cooked when it has reached 165°F with an instant read thermometer.
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Top with remaining honey mustard sauce and serve immediately.