Honey Mustard Chicken Recipe
A dinner in one pan requires a careful balance of cooking time, temperature, and flavour. You’ll discover that you can modify and improvise a little once you’ve mastered that dance. Plus, it’s a happy feeling to do as few dishes as possible.
Although chicken thighs are undoubtedly the meatiest and most delectable section of the bird, they also need the most time to prepare. Before roasting, trim the thighs and sear the skin to speed up the cooking process and render any extra skin fat, preventing it from subsequently settling in your skillet.
For extra-fresh cilantro taste without any wilted green leaves, add cilantro stems to the dressing and save the leaves for garnish. Compared to their leafy relatives, stems are more resilient to intense heat. With any herb with a sensitive stem, this would be effective. Skip the stems and incorporate all of the herbs to the dressing if a heartier herb is preferred (oregano is a great substitute!).
INGREDIENTS
- Kosher salt
- 2 tbsp. honey
- 1/4 c. Dijon mustard
- 1 clove garlic, minced or grated
- 1/2 tsp. lime zest
- 1 tbsp. chopped fresh cilantro leaves, stems reserved
- 2 tbsp. extra-virgin olive oil
- 7 oz. Brussels sprouts, halved if large
- 1 shallot, peeled and quartered
- 1 1/2 lb. bone-in, skin-on chicken thighs (about 4 thighs, 6 ounces each)
- 1 small sweet potato, about 7 oz, cut into ½” cubes 1 small
- 1 jalapeño pepper, halved lengthwise, cut into ½” semi circles
- Freshly ground black pepper
DIRECTIONS
- Place the oven rack in the middle and heat the oven to 425 degrees
- Honey, Dijon, garlic, lime zest, 1 tablespoon of cilantro stems, and 1 teaspoon of oil should all be whisked together in a medium basin. Add the other half of the dressing to a different little bowl. (The chicken will be prepared with this.)
- The remaining dressing in the medium dish should be tossed with the Brussels sprouts, shallots, and 1/2 teaspoon salt to evenly cover everything.
- Each chicken thigh should be placed skin-side down on a chopping board with the superfluous skin flaps spread out. Trim the skin around the edge of the meat so that it only protrudes by approximately a half inch. Dry each piece well with a paper towel before seasoning it with a little salt and black pepper on both sides.
- 1 tablespoon of oil should be heated to shimmering condition in a large cast iron pan over medium-high heat. The thighs should be cooked skin-side down for 5 minutes, untouched. Cook for a further 5 minutes, rotating each piece to ensure that the fat is uniformly removed from the skin. (The skin need to have a rich golden brown colour.) Onto a platter, transfer the chicken. Clean up the pan after draining the fat.
- Combine the sweet potatoes, jalapenos, and last teaspoon of oil in a small bowl. Add a few grinds of pepper and a sprinkle of salt to taste.
- Once more over medium heat, add 1 teaspoon of oil and stir until shimmering.
- Put the veggies in the pan with the Brussels sprouts on the outside, facing down. Next, arrange the sweet potatoes and jalapenos in a ring. Finally, place the shallots in the centre, cut-side down. With the skin facing up, arrange the chicken thighs on top of the sweet potatoes, jalapenos, and shallots. To prevent the Brussels sprouts from heating and becoming too mushy, do not cover the outer layer.
- After placing the pan in the oven, roast the food there for 15 minutes. The sliced surface of the Brussels sprouts should be a rich shade of brown. Pan should be taken out of the oven after the chicken thighs have been brushed with the remaining vinaigrette.
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