Honey Mustard Chicken with Roasted Vegetables

Preparing and marinating

1. Chicken in honey mustard marinade needs no special effort from you. At the store you can always buy a pack of chicken pieces (drumsticks, thighs, wings) or a whole chicken. The marinade uses honey or molasses (syrup will do too) and store-bought “French” mustard, which has plenty of whole seeds. We always add extra dry “white” mustard seeds to the marinade.

2. Prepare the chicken: wash the pieces well and pat them dry, and remove any leftover feathers.

   

3. Mix the marinade: in a small bowl, mix the honey or molasses and the “French” mustard, and add a full tablespoon of dry mustard seeds. Then add salt to taste and 0.5 tsp of sweet paprika. Whisk the marinade with a fork.

   

   To boost or change the flavor, you can add a pinch of ground chili, black pepper and allspice to the marinade; curry powder works quite well too. If the marinade is too thick, add a little sweet mirin liqueur, white wine or plain water.

   If you want to drizzle the vegetables with the marinade when serving, pour a little into a separate bowl right away, before it touches the raw chicken.

4. Marinate the chicken: it is best to marinate in a plastic container with a lid. Put the chicken in, pour the marinade over it and toss so the marinade spreads out, since it is quite thick. Close the lid and put the container in the fridge for 1 h.

Baking

1. Bake the chicken in an oven preheated to 180-190°C: transfer the pieces to a baking dish, ceramic or glass. You can use the marinade left in the container to brush the chicken skin; this improves the look and gives an excellent crust. Put the dish in the oven. Usually 30 mins is enough, but you may need to add a little time: the crust should turn golden, and the juices should run clear when you pierce the meat near the bone.

   

Vegetables for the side

1. While the chicken bakes, fry the vegetables over medium heat. Use very little olive oil; it is enough to brush the pan. Fry the zucchini cut into rounds first, then the sweet and hot peppers cut into strips, and the onion, one after another. Move all the vegetables to a plate, or straight onto separate serving plates. The fried vegetable side should be warm, not hot. If you like, salt the vegetables with a pinch of fine salt.

   

Serving

1. Put the fried vegetable side on a plate. Place the chicken pieces skin side up, so the crust and the whole mustard seeds show. If you like, add a couple of sprigs of herbs, such as parsley or basil. If you set some marinade aside, drizzle it over the vegetables. It makes a very tasty dressing and needs no heat treatment. Serve the chicken while it is hot.