I used our fancy chipotle mustard, added onions to the bottom of the (foiled) baking pan, garlic powder to the marinade, chopped potatoes, a chipotle pepper and halved the paprika amount. This recipe will work with many different types of mustards, but yellow might be too bland. I marinated for around an hour.
We served over brown rice and I made the sauce for 4 servings but only used 3 chix breast halves. I didn't mess with the honey amount and b/c of the chipotle pepper, the sauce wasn't too sweet.
We will definitely repeat. I baked the chix and potatoes covered in foil for 30 mins, flipped the chicken pieces, covered again and cooked for another 15. Then took the chix out of the pan and covered in foil to let set. Raised temp to 425* and covered/baked the potatoes for around 10 mins.
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I used our fancy chipotle mustard, added onions to the bottom of the (foiled) baking pan,...