Help, All I Know How to Make is Spaghetti: One-Pan Honey Mustard Chicken and Potatoes
One of the biggest deterrents to cooking is the clean-up that inevitably follows. And so, we don’t cook. What’s an extra few bucks compared to the benefits of table service and/or takeaway containers? It’s downright negligible when weighed up against the daunting task of getting your hands wet and grimy from food residue on cookware and crockery. The choice is made even easier with the advent of UberEats, where the mental effort needed to justify paying an extra $5 for delivery is nothing compared to the physical effort of actually cooking and then cleaning.
Look, I may have just provided ample evidence to prove the very redundancy of this column – but hear me out. The point of such evidence is to amplify the sheer gloriousness of one-pan recipes, a category under which today’s golden nugget – honey mustard chicken and potatoes – falls. Gone are the vague conceptualisations of cooking as a flurry of pots and pans, several knives upon several chopping boards, onion tears and poorly-peeled carrots. One-pan recipes are easy and tidy, and therefore require minimal bodily movement after cooking and eating. They score off the charts in number four of the five simple criteria I use to judge the appropriateness of each recipe I share:
It should be fit for the ‘gram.
- Nutritional balance
In order to not die. But really, it refers to a good balance of protein, carbs, and fat.
You just need one element that’s a little left of field and you’re good. You’ve wowed yourself and perhaps even some mates if you’re generous enough to share.
Low effort, high yield. Can be made in batches and reheats well.
- Flavour profile.
The less it tastes like ash, the better.
And with the other four, honey mustard chicken and potatoes stands pretty high up there. So, let’s have it then:
One-pan Honey Mustard Chicken and Potatoes
for four serves
10 minutes prep time, 1 hour cook time
5 x chicken thighs, bone in, skin on (for extra crispiness)
Salt and pepper, to season
1 tbsp of garlic powder
1 tbsp of olive oil
1 tbsp of minced garlic (about two large garlic cloves)
¼ cup of honey
3 tbsp of wholegrain mustard
2 tbsp of smooth Dijon mustard
2 tbsp of water
500g of baby red potatoes, quartered
250g of green beans, halved (these are optional, but an easy and nutritious addition)
- Preheat the oven to 200°C.
- Rub the chicken thighs with salt, pepper, and garlic powder.
- Heat olive oil in a large, oven-proof non-stick pan or cast-iron skillet over medium-high heat. Sear the chicken thighs for three minutes on each side, making sure the skin becomes golden and crisp. The chicken will release a lot of liquid which will need to be drained but leave in two tablespoons for added flavour.
- Add the garlic, frying with the chicken for one minute until it becomes fragrant.
- Add the honey, both mustards and the water. Combine all the pan’s contents well.
- Add in the potatoes and mix them well with the sauce. At this point, only the green beans are left – everything else is in the pan.
- Simmer the contents for two more minutes and then stick it in the hot oven for 30 minutes. (If you are omitting the green beans, then just leave the contents in the oven for 45 minutes.)
- After 30 minutes, add in the green beans, mixing well in with the sauce.
- Return the pan back to the oven for another 15 minutes. It will be ready when the chicken is completely cooked through to the bone and no longer pink in the middle, and the potatoes are firm but tender (i.e. break apart with the push of a fork). Be mindful not to leave the pan inside the oven too long after it’s ready – the green beans can go all mushy if cooked for too long!
This recipe is sourced from https://cafedelites.com/honey-mustard-chicken-potatoes/ – tried and trusted by yours truly. It’s been a staple of my diet for a few months now – one of a handful of other recipes that I put on rotation week in, week out. So, if your diet permits, this week’s honey mustard chicken and potatoes along with last week’s burrito bowls make for a solid foundation for student cooks, old and new alike.
Natasha Hau studies a combined Bachelors in Communications and International Studies, plus a Diploma in Languages. She likes grammar a lot, which explains why she's still studying German.