Honey Mustard Chicken and Potatoes

• 1 Tablespoon Olive Oil
• 2 Medium Onions, Thinly Sliced
• 1- 1/2 pound Medium Red Potatoes, Quartered
• 1 teaspoon Dried Rosemary
• Salt And Pepper
• 4 Boneless, Skinless Chicken Thighs
• 1 Tablespoon Whole Grain Mustard
• 4 sprigs Rosemary
• 6 dashes Tabasco Sauce
• 1 Lemon, Juiced
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Whole Grain Mustard
• 2 Tablespoons Honey
• 2 cloves Garlic, Minced
• 2 Tablespoons Chicken Broth
• 1/2 cups White Wine

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a large cast iron skillet (or oven safe skillet), over low heat.
3. Slowly cook onions until caramelized, stirring occasionally, about 1012 minutes.
4. Remove skillet from heat and add the potatoes.
5. Sprinkle with dried rosemary, salt and pepper and toss to combine.
6. Bake for 20 minutes.
7. While potatoes are baking, coat chicken with mustard and set aside.
8. To make the sauce, mix all the sauce ingredients except the wine in a bowl.
9. Taste and adjust accordingly.
10. Then add the wine.
11. Remove pan from oven after 20 minutes and arrange chicken over potatoes.
12. Pour prepared sauce on top, making sure everything is coated.
13. Top with rosemary sprigs.
14. Cover with foil and bake for 2530 minutes.
15. After 2530 minutes, remove foil and broil for 10 minutes or until a nice brown color forms.
16. Remove from oven and serve immediately.

olive oil, onions, red potatoes, rosemary, salt, chicken thighs, grain mustard, rosemary, tabasco sauce, lemon, dijon mustard, grain mustard, honey, garlic, chicken broth, white wine

Taken from tastykitchen.com/recipes/main-courses/honey-mustard-chicken-and-potatoes/ (may not work)