Is That The Best Honey Mustard Glazed Chicken You Can Do?

The only time to eat diet food is while you’re waiting for the steak to cook. — Julia Child

Oh, come on! Three ingredients? Is that the best you can do? It’s as if you’re not even trying. Let me help you turn this pitiful excuse for a recipe into something worth cooking.

Let’s turn this bland recipe into a flavorful and exciting dish. Here’s my take on a delicious honey mustard glazed chicken with a side of roasted garlic potatoes and a fresh arugula salad.

Honey Mustard Glazed Chicken with Roasted Garlic Potatoes and Arugula Salad

Ingredients:

For the Honey Mustard Glazed Chicken:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

For the Roasted Garlic Potatoes:

• 4 large Russet potatoes, peeled and cut into chunks
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Arugula Salad:

• 4 cups fresh arugula
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons balsamic vinaigrette

Instructions:

For the Honey Mustard Glazed Chicken:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the Dijon mustard, honey, minced garlic, olive oil, apple cider vinegar, salt, and pepper.
3. Place the chicken thighs in a baking dish and pour the honey mustard mixture over them, ensuring they are evenly coated.
4. Roast in the preheated oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.

For the Roasted Garlic Potatoes:

1. In a large bowl, toss the potato chunks with the minced garlic, olive oil, dried thyme, salt, and pepper until well coated.
2. Spread the potatoes in a single layer on a baking sheet and roast in the oven for 30–35 minutes, or until they are golden and crispy on the outside and tender on the inside.

For the Arugula Salad:

1. In a large bowl, combine the arugula, cherry tomatoes, and shaved Parmesan cheese.
2. Drizzle the balsamic vinaigrette over the salad and toss gently to coat.

Once the chicken and potatoes are done, serve them alongside the refreshing arugula salad.

Wine Pairing:

This hearty dish calls for a robust red wine. I recommend a classic Cabernet Sauvignon such as the 2016 Silver Oak Alexander Valley Cabernet Sauvignon. Its rich blackberry and oak notes will complement the honey mustard glazed chicken perfectly.

There you have it! A proper dish worth savoring. Now, do yourself a favor and put some effort into your cooking next time. You can thank me later.

I hope you enjoy this recipe. Be sure to subscribe for more. If you think there is anything that needs to be corrected or added to this recipe, please feel free to leave a comment, or don’t.