Honey Mustard Chicken & Potatoes (ONE PAN)

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1/4 teaspoon salt (to season)
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  1/4 teaspoon pepper (to season )
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  Garlic powder(8g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(15g)
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  Honey(60g)
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  Mustard, Whole Grain(45g)
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tablespoons water
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  Potato, White, Boiled, No Skin(454g)
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  Green Beans(227g)
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  Rosemary, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and garlic powder on all sides.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Sear the chicken thighs skin-side down for 3–4 minutes until the skin is golden brown and crispy, then flip and sear the other side for 2–3 minutes until browned. Transfer to a plate; leave 2 tablespoons of pan drippings in the skillet and discard excess fat.
3. 3Reduce heat to medium, add the fresh garlic to the skillet, and cook for 1 minute until fragrant. Stir in the honey, whole grain mustard, Dijon mustard, and ½ cup water, scraping up browned bits from the pan bottom.
4. 4Cut the potatoes into 1-inch cubes and add them to the sauce, stirring to coat. Season with salt and pepper to taste. Return the chicken thighs skin-side up to the skillet, nestling them among the potatoes. Bring the sauce to a gentle simmer over medium heat for 2 minutes.
5. 5Reduce heat to medium-low, cover the skillet with a lid, and cook for 30 minutes until the potatoes are partially tender and the chicken begins to cook through.
6. 6Remove the lid, add the green beans, and stir gently to combine with the sauce. Re-cover and cook for 12–15 minutes over medium-low heat until the chicken reaches an internal temperature of 165°F in the thickest part (without touching bone), the potatoes are fork-tender, and the green beans are bright green and tender-crisp.
7. 7Remove from heat and let rest uncovered for 3–5 minutes. Divide the chicken, potatoes, green beans, and sauce evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.