One Pan Chicken & Potato in honey mustard - Weekend Recipe

When I am wrapped up in the summer herb harvest, I like a meal that I can put on one pan, pop in the oven and pull out later ready to serve.  This is one such meal and it fits with this month’s theme using mustard.  The honey and mustard coating flavors succulent boneless, skinless chicken thighs and when you add red potatoes to bake with the chicken to soak up the juices it is a perfect one pan meal.

I got this photo from CafeDelites.com, because mine was not very photogenic in the cake pan with foil.

Honey and Mustard Chicken and Potato Bake

4 (6-ounce) boneless, skinless chicken thighs

1/2 tsp salt

Coarsely ground black pepper

4 Tbls Dijon mustard

2 Tbls honey

1 minced shallot

1 Tbls minced fresh thyme leaves (or ½ teaspoon dried)

1-1/2 tsp fresh or dried savory, minced

1pound small red potatoes, cut into halves

Olive oil cooking spray

Directions:

Preheat oven to 375F.

Sprinkle chicken thighs with 1/4 teaspoon salt and pepper. Place in a 13 x 9-inch baking dish.

Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.

Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.

Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Roasted Cauliflower with Mustard

On Saturday I started this month's recipe theme with a recipe for making your own Dijon-style mustard.  You can take that mustard and make this amazing roasted cauliflower recipe.  It does take some time to roast a head of cauliflower, but this is a wonderful flavor and worth the wait.

Mustard Parmesan Whole Roasted Cauliflower

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Directions:

Position an oven rack in the bottom of the oven and preheat to 450 degrees. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes. Makes 4 to 6 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

New Month - New Recipe theme Mustard!

August 3 is National Mustard Day according to the National Mustard Museum in Middleton, Wisconsin. We have traveled to this museum in the past and got some great mustards and mustard recipes, some of which I will share in the upcoming celebration of Mustard Month.

This year I hear that Frenches in introducing a mustard flavored ice cream in celebration of the day.  Wow, not sure I am that adventuresome. But I love mustard.  Being from Chicago, as I am, we all know mustard is the only condiment (besides bright green relish) you put on a hot dog.  Don't argue with me I won't give in to my husband and I won't give in to you!

But this joy in mustard on a hot dog has led to a love of it on many other things, so this month in celebration of the fact it is time to harvest those mustard seeds I am going to share an entire month of recipes related to or using mustard.

I am starting with a make your own Dijon  Mustard recipe.  Now if you want to make your own mustard from scratch I posted directions for that back in 2013 and you can find it here: Mustard Herb of the Week.

Dijon Mustard Recipe

The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot. This is a canned recipe that you can make in a water bath canner to keep outside the refrigerator, but if you do not want to actually can it, then follow the instruction in the recipe and keep in the refrigerator for up to 12 months.

1 1/3 cups (4 oz/125 g) dry mustard
2 cups (16 fl oz/500 ml) dry white wine or flat Champagne
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp sugar
2 tsp salt
Makes 2 half-pint (8-fl oz/250-ml) jars 

Directions: 

Have ready hot, sterilized jars and their lids.

In a bowl, stir together the mustard and 1/2 cup (4 fl oz/125 ml) water until smooth. Set aside.

In a small nonreactive saucepan, combine the wine, onion, and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.

Pour the wine mixture through a fine-mesh sieve into the mustard and stir until combined. Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.

Spoon the hot mustard into the jars, leaving 1/4 inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavor, let the mustard stand for at least 2 weeks before using.

Variations:

Honey Dijon Mustard
Omit the sugar. Stir in 2 Tbls honey before transferring the mustard to the jars.

Tarragon Dijon Mustard
Add 1 Tbls chopped fresh tarragon before transferring the mustard to the jars.

Dijon with Mustard Seeds
Add 2 tsp brown mustard seeds during the last 5 minutes of cooking.

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RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails