Honey Mustard Roast Chicken with Potatoes and Onions

Ingredients

• 8 pieces of chicken, mixed portions (about 1/2 kg / 1 pound SEE NOTE 1)
• 1/2 teaspoon salt
• Freshly ground black pepper
• 4 tablespoons dijon mustard (SEE NOTE 2)
• 2 tablespoons honey
• 1/2 teaspoon dried mixed herbs
• 1 teaspoon chilli powder / dried chilli flakes (optional)
• 4 medium potatoes (cut into quarters)
• 1 medium onion, cut into quarters
• 1 teaspoon 5ml Olive /sunflower or canola oil

Instructions

1. 1

   Preheat oven to 375°F / 180° C

2. 2

   Sprinkle chicken pieces, potatoes and onions with salt and pepper.

3. 3

   Place in a deep ovenproof baking dish or heavy based pan such as cast iron.

4. 4

   In a small bowl combine mustard, honey, oil, dried mixed herbs chilli powder / chilli flakes to form a paste. Spread over chicken pieces,potatoes and onion, covering them completely.

5. 5

   Bake covered with foil for about 25 minutes.

6. 6

   Remove foil and bake uncovered for a further 10 - 15, stirring potatoes once

7. 7

   Roast until the chicken and potatoes are cooked

8. 8

   Remove from oven and serve warm with a salad and crusty bread if preferred.