Mediterranean Honey Mustard Chicken with Roasted Potatoes

🥘 Mediterranean Honey Mustard Chicken with Roasted Potatoes

Servings: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

🧂 Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 3 tbsp Dijon mustard

• 1½ tbsp whole-grain mustard (optional but adds texture)

• 2 tbsp honey

• 2 cloves garlic, minced

• 1 tbsp lemon juice

• 1 tsp dried oregano

• ½ tsp paprika

• Salt and pepper, to taste

For the Roasted Potatoes:

• 1 lb (450g) baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp dried rosemary or thyme

• ½ tsp garlic powder

• Salt and pepper, to taste

Optional Mediterranean Garnishes:

• Crumbled feta cheese

• Chopped fresh parsley

• Kalamata olives

• Lemon wedges

🔪 Instructions

Step 1: Prep the Potatoes

1. Preheat your oven to 400°F (200°C).

2. Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper.

3. Spread on a parchment-lined baking sheet and roast for 20 minutes.

Step 2: Make the Honey Mustard Marinade

1. In a bowl, whisk together: Dijon mustard, whole-grain mustard, honey, olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

2. Taste and adjust sweetness or tanginess as desired.

Step 3: Marinate the Chicken

1. Add chicken to a bowl or zip-top bag.

2. Pour half of the honey mustard mixture over the chicken, coating evenly.

3. Set aside to marinate for 15–30 minutes (or up to 2 hours in the fridge).

Step 4: Roast Chicken with Potatoes

1. After the potatoes have roasted for 20 minutes, push them to one side of the pan.

2. Add the marinated chicken to the other side.

3. Spoon some of the remaining sauce on top of the chicken.

4. Roast for 20–25 more minutes, until chicken is cooked through (internal temp 165°F / 74°C) and potatoes are golden.

Step 5: Finish and Serve

1. Drizzle the remaining honey mustard sauce over the cooked chicken.

2. Sprinkle with feta, parsley, and olives if desired.

3. Serve warm with lemon wedges.

🍽️ Serving Suggestions

• Pair with a Greek salad, steamed green beans, or grilled vegetables.

• Serve leftovers cold in wraps or salads the next day!

❓ Q&A 

Q1: Can I use chicken thighs instead of breasts?

✅ Yes! Chicken thighs are juicier and work beautifully in this recipe. Just adjust cooking time — about 25–30 minutes total, depending on thickness.

Q2: Can I make this recipe ahead of time?

✅ You can marinate the chicken up to 24 hours ahead and refrigerate it.
Roast the potatoes fresh for the best texture.

Q3: What can I substitute for Dijon mustard?

• You can use yellow mustard (milder flavor) or spicy brown mustard (stronger flavor).

• Or mix 2 tsp yellow mustard + ½ tsp vinegar for a Dijon-like tang.

Q4: How can I make this dish dairy-free?

✅ Simply skip the feta cheese garnish — everything else is dairy-free.

Q5: Can I cook it in a skillet instead of the oven?

✅ Yes!

• Pan-sear the marinated chicken in olive oil for 6–7 minutes per side.

• Roast or pan-fry the potatoes separately, then combine everything and drizzle with the sauce.

Q6: What vegetables go well with this dish?

• Roasted bell peppers, zucchini, or cherry tomatoes complement the Mediterranean flavors perfectly.

• You can roast them with the chicken for convenience.

Q7: Can I make this recipe spicy?

✅ Add ½ tsp chili flakes or a dash of cayenne to the marinade for a gentle kick.