Honey Mustard Chicken with Roasted Potatoes

1.Preheat your oven to 200°C (400°F).

2.Prepare the potatoes: In a medium bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, dried rosemary, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet.

3.Roast the potatoes for 20 minutes.

4.While the potatoes are roasting, prepare the chicken: Pat the chicken breasts dry with paper towels. Season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

5.Prepare the honey mustard glaze: In a small bowl, whisk together the Dijon mustard, honey, soy sauce, and apple cider vinegar until well combined.

6.After the potatoes have roasted for 20 minutes, carefully remove the baking sheet from the oven. Push the potatoes to one side of the baking sheet.

7.Place the seasoned chicken breasts on the empty side of the baking sheet.

8.Brush half of the honey mustard glaze generously over the chicken breasts.

9.Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the potatoes are tender and golden brown. Brush the chicken with the remaining glaze halfway through this cooking time.

10.While the chicken and potatoes are finishing, prepare your optional sides such as steamed rice, carrots, and peas, or slice fresh tomatoes.

11.Once cooked, let the chicken rest for 5 minutes before slicing. Serve the honey mustard chicken alongside the roasted potatoes and your chosen optional sides.