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Rachael pulls together an easy honey mustard chicken (using Dr. Oz's own honey!) that gets finished off in the oven.
Learn more about the health benefits of honey here.
Preheat oven to 375˚F.
Heat a pot of water to boil and season with salt. Cook beans 2 minutes, remove with spider or tongs to ice-cold water bath, then drain and pat dry. To the boiling salted water, add potatoes and parboil 4 to 5 minutes; drain.
In a large skillet, heat olive oil, 2 turns of the pan, over medium-high heat. Season chicken with salt and pepper on both sides and brown well, 8 to 9 minutes; remove from pan. Halve potatoes and brown a few minutes cut-side down; remove. Add butter to pan and melt, add garlic and stir, then add honey, vinegar or wine or lemon juice, both grainy and Dijon mustards, pimenton, granulated onion, rosemary and chicken stock; whisk to combine sauce. Add chicken back to pan and coat with sauce, tuck in potatoes and cover; roast 20 minutes. Add green beans and then roast, uncovered, 10 to 15 minutes more. Top with parsley and serve.