Honey Mustard Chicken & Potatoes

• Preheat oven to 400°F. Generously season chicken with salt, pepper and garlic powder.
  salt & pepper to taste, 1 1/2 tbsp garlic powder, 1 tbsp olive oil
• Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavor, and drain any excess.
  5 chicken breast
• Fry the garlic in the same pan around the chicken for 1 minute until fragrant.
  1 tbsp garlic
• Mix the honey, both mustards, and water in a small bowl, add to the chicken. Then add the potatoes combining all around the chicken with the sauce. Add the rosemary, and mix in as well (optional).
  1/4 cup honey, 3 tbsp mustard, 2 tbsp dijon mustard, 2 tbsp water, 1 lbs baby red potatoes, 2 sprigs rosemary
• Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.

Optional

• Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.
  8 oz green beans