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Oh honey, honey! Jen shows you why you should make this your new go-to chicken and potato bake.
Ingredients
1 lb chicken tenders
1 ½ cups baby potatoes, halved
¼ cup shallots, thinly sliced
Several sprigs of fresh rosemary
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
For the sauce:
3 tbsp dijon mustard
2 tbsp grainy mustard
3 tbsp honey
1 tbsp apple cider vinegar
1 tbsp olive oil
Steps
1.) Preheat oven to 375°F. Add olive oil and butter in a pan on medium heat. Add potatoes and cook for about 5 minutes. Then and shallots and cook until softened. Meanwhile, make the sauce by combining all the ingredients in a bowl. Season chicken with salt and pepper.
2.) Transfer the shallot and potatoes and arrange the chicken in a baking dish. Pour the sauce over the top and sprinkle a few torn rosemary leaves. Loosely cover with foil and bake for 15 minutes. Remove foil and continue baking for about 20-25 minutes or until golden brown and fully cooked.
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