Honey Mustard Roast Chicken With Bubble Squeak Recipes

HONEY MUSTARD ROAST CHICKEN

Steps:

• Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
• Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
• Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
• Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
• Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
• While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
• Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
• Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

ROASTED HONEY MUSTARD CHICKEN

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

HONEY-MUSTARD ROAST CHICKEN WITH BUBBLE & SQUEAK

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the onions and carrots for 4 mins. Drain, then toss with the oil in a roasting tin. Sit the chicken in the middle, smear with 1 tbsp butter and season everything well. Roast for 1½ hrs, giving the veg a stir once or twice during cooking.
• Meanwhile, cook the cabbage and spring onions in 1 tbsp butter in a pan until tender. Stir into the mash, season, then shape into 4 cakes. Set aside.
• When time is up, check the chicken is cooked through. If it is, mix the mustard and honey, drizzle over the chicken and roast for 5 mins more. Remove and allow to rest.
• Meanwhile, melt the remaining 1 tbsp butter in a non-stick frying pan. Fry the cakes for 4-5 mins or each side until golden and hot.
• If you like, remove one whole breast and one leg from the chicken to be cooled, covered and chilled to use in Winter cobb salad the next day (see 'Goes well with'). Carve the rest of the chicken and serve with the cooking juices, veg and bubble & squeak.

HONEY MUSTARD CHICKEN SKILLET

Steps:

• Mix grainy mustard and honey together in a ceramic or glass bowl. Add chicken pieces and massage with marinade. Let sit to absorb flavors, about 30 minutes.
• Heat oil in a cast iron skillet over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and 2 tablespoons honey Dijon mustard. Season with salt and pepper. Reduce heat to medium and saute until onion and garlic are browned, 3 to 4 minutes. If necessary, add 1 tablespoon of water during this process.
• Add chicken to the skillet and remaining 2 tablespoons honey Dijon. Mix well and cover. Cook, stirring occasionally, until chicken is no longer pink in the centers, 7 to 10 minutes.
• Uncover, increase heat, and reduce sauce until creamy and thick, 3 to 5 more minutes.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
• Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
• Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY MUSTARD ROASTED CHICKEN

Steps:

• Toss potatoes and carrols with oil, salt and pepper in a shallow baking dish.
• Place peeled garlic cloves among the veggies
• Sprinkle rosemary over veggies.
• Place chicken on top of veggies.
• Bake uncovered in oven at 425 degrees for 30 minutes.
• While chicken & veggies are baking, mix mustard and honey together.
• Remove pan from oven.
• Place chicken on seperate plate.
• Spread honey-mustard all over the chicken.
• Stir veggies.
• Return chicken to veggies.
• Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES

Steps:

• Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
• Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
• Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
• Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
• Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.