Honey mustard and rosemary chicken and potato wedges

INGREDIENTS

• • 4 potatoes, cut into thin wedges or sliced
• • 1-1.5 lbs of chicken breasts, cut into thick strips
• • 2 medium onions, finely diced
• • A small bunch of fresh rosemary
• • Olive oil
• • Salt & pepper
• FOR THE SAUCE
• • 2 tbsp. Dijon mustard
• • 3 tbsp. grainy mustard
• • Juice of a large lemon (or 2 small)
• • 1 tbsp. olive oil
• • 2-3 tbsp. honey
• • 2 cloves garlic, minced
• • Salt & pepper

INSTRUCTIONS

1. Preheat oven to 400°F.
2. In an oven-safe skillet, cook the onions in a couple of tablespoons of olive oil over medium-high heat on the stove until softened and starting to brown, about 10 min.
3. Take off the heat and arrange your potato slices on top in an even layer. Drizzle with olive oil and sprinkle with salt & pepper. Cover loosely with foil and bake in the oven for 15-20 minutes, until softened.
4. Meanwhile, mix all the sauce ingredients together in a bowl. Taste and adjust according to your preference; if you like more acidity add more lemon, more sweetness add more honey etc.
5. Take the pan out of the oven and arrange your raw chicken on top of the potatoes in an even layer. Pour the prepared sauce on top, making sure everything is coated. Throw a few sprigs of rosemary around the chicken, cover again with foil and bake for 20 minutes.
6. After 20 minutes, remove the foil and turn on your oven’s top grill on high and bake for a further 15 minutes until nicely browned. Serve immediately.