4-6Chicken ThighsAlternatively you can use chicken tenders or chicken breast
1/3cupDijon Mustard
1/3 cupHoney
3clovesGarlicminced
1Chicken stock pot pod or cube I use continental stock pots. If using a stock cube, you will need to mix a slurry with 1-2 tablespoons of water
1/2Brown Oniondiced
1tbspOlive Oil
1/4cupFresh Parsleychopped
2-3sprigsRosemary
Salt & Pepper to taste
Optional Extras
1-2tbspWholegrain Mustard
2-3sprigsThyme or 1/2 teaspoon of dried thyme
1/2teaspoonchilli flakes
1/2handfulShallotsto serve
Instructions
Pre-Heat oven to 180°C
In a baking dish, combine mustard/s, honey, oil, stock pot and garlic.
Pat chicken dry and add salt & pepper to taste.
Place chicken in the sauce and turn to coat.
Sprinkle with diced onion, parsley, and if using, the thyme and chilli flakes.
Evenly spread the rosemary sprigs throughout the baking tray.
Cover the tray with foil.
Cook covered for 15-20 minutes.
Turn the chicken and cook uncovered for a further 15-20 minutes until browned to your liking.
To Serve
I recommend discarding the rosemary and thyme sprigs. To serve, ensure you top chicken with generous serving of sauce and sprinkle with finely chopped shallots.You can enjoy this with:- Baked vegetables- Mash and steamed veggies- Rice & steamed green beans and broccoli-Salad of your choice
Notes
This recipe is so easy and simple. Because it can be cooked in a single pot, you can cook it in a number of ways. You can use your oven, BBQ, dutch oven and even a solar cooker such as the GoSun. You could also cook on the stove top. To do so, I recommend cooking the chicken and onion first, and then adding the sauce, bring to the boil and then reduce the heat down to a simmer. While the sauce reduces, turn the chicken in the sauce to coat.