INGREDIENTS:
For the Pan Roasted Chicken, Potatoes & Asparagus:
- 2 tbsp olive oil
- 2 tbsp Maille dijon mustard
- ½ lemon, juiced
- ½ teaspoon dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 4 large bone-in, skin-on chicken thighs
- 2 tbsp unsalted butter
- 2 cups baby potatoes, halved
- 1 lb asparagus, trimmed
- ¼ cup Maille dijon mustard
- ⅛ cup mayo
- 1-2 tbsp truffle honey (FYI, this would still be delicious if you use regular honey instead of the truffled stuff!)
- Pinch of cayenne pepper
INSTRUCTIONS:
To make your honey mustard sauce:
- In a small bowl, combine your mustard, mayo, honey and a pinch of cayenne pepper.
- Whisk vigorously until smooth.
- Set aside until chicken is ready to serve.
- Preheat oven to 400 degrees F.
- In a small bowl, combine olive oil, Dijon mustard, lemon juice, and thyme.
- Season mixture with salt and pepper, to taste.
- Brush the mixture onto both sides of each chicken thigh, making sure each piece is well-coated. Allow coated chicken to sit (in the fridge) for 15-20 minutes.
- When ready to cook, melt butter in a large oven-proof pan/skillet over medium high heat.
- Once your pan/skillet is sizzling hot, place chicken skin-side down in the pan/skillet, and sear both sides until golden brown, about 2-3 minutes per side. Lift browned chicken out of the pan onto a plate and set aside.
- Add potatoes to the pan/skillet, and stir to coat each piece with the melted butter/chicken juice mixture in the pan/skillet.
- Season with salt and pepper, to taste.
- Place pan/skillet into oven and bake for 18-20 minutes, or until the potatoes are easily pierced with a fork.
- Pull pan/skillet briefly out of the oven and add asparagus.
- Stir mixture lightly so that the asparagus and potatoes are evenly distributed in the pan/skillet.
- Place chicken in the pan/skillet on top of the asparagus and potatoes, then stick the whole thing back in the oven.
- Roast until the chicken is completely cooked through, about 25-30 minutes.
- Serve immediately, drizzled generously with your truffle honey mustard sauce.
