Honey Mustard Chicken

Ingredients:

• 4 thighs or breasts or a chicken directly.
• 4 small potatoes
• 2 tablespoons of honey
• 2 tablespoons old-fashioned mustard
• Salt to taste
• pepper to taste

Preparation:

1.Wash the chicken well and place it on a baking tray. Season with salt and pepper and place the peeled potatoes cut in half.

2.In a bowl, mix two tablespoons of honey, two tablespoons of mustard, and one tablespoon of Provencal herbs (Provencal herbs are a mixture of rosemary, thyme, basil, oregano, and marjoram). If you don’t have this mix of aromatic herbs, use the ones you have or the ones you like best.

3.Distribute half of the previous mixture over the chicken, covering the entire surface and add half a glass of water to the rest, mix and pour the preparation on top of the potatoes and chicken.

4.Introduce the tray in the oven at 185º C, with upper and lower heat. Place it at half height. In the image, you can see that I have cooked it on the second of the five levels that the oven has. Remember that each oven has a temperature value despite what the indicator shows, it has to cook slowly so that the color reaches the interior.

5.Water with the juice, from time to time, the potatoes and the chicken. You don’t need to turn it around, or move it, just water the surface when you see it dries up. If the broth carries a large part of the dressing, the flavors will spread better. Don’t worry about that!

6. When you see the chicken well browned, it’s time to turn off the oven and serve. It took me an hour and a quarter to cook. If you are not going to serve it right away, leave the tray in the oven turned off until it is time to eat.