Mustard Chicken with Crispy Roasted Potatoes and Spicy D’Bocas Glaze
Serves:
Total Time:
4
45 minutes
Tender chicken breasts glazed with a flavorful mustard and D’Bocas sauce, paired with crispy oven-roasted potatoes. A comforting and spicy meal for any day.
Ingredients
-
4 boneless skinless chicken breasts.
-
Salt and pepper to taste.
-
2 tablespoons olive oil.
-
3 tablespoons Dijon mustard.
-
1 tablespoon honey.
-
1 tablespoon D’Bocas hot sauce.
-
2 lbs baby potatoes, halved.
-
2 tablespoons olive oil (for potatoes).
-
1 teaspoon garlic powder.
-
Fresh parsley for garnish.
Instructions
-
Preheat oven:
Set oven to 425°F (220°C).
-
Prepare potatoes:
In a large bowl, toss potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
-
Cook chicken:
While potatoes roast, season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through.
-
Make the glaze:
In a small bowl, whisk together Dijon mustard, honey, and D’Bocas hot sauce.
-
Glaze the chicken:
Brush the glaze over the chicken breasts during the last 2 minutes of cooking.
-
Serve:
Plate chicken with roasted potatoes and garnish with fresh parsley. Serve extra glaze on the side if desired.
Add a side of steamed green beans or a fresh salad to complete the meal.
Previous
Next