Honey Mustard Chicken Potato Bake

Honey Mustard Chicken and Potato Bake? It doesn't get much better than this delicious combination to warm up on a cold winter evening.

Key equipment: Cast Iron Casserole Pot, Spray Oil, Measuring Cups
Honey Swap: 100%

Skill Level Easy
Cooking Time 40 mins
Servings 4


1 tbsp vegetable oil
1 kg chicken thigh fillets, skin on
Sea salt & black pepper
250g streaky bacon, finely chopped
600g baby potatoes, skin-on, halved
3 cloves garlic, peeled and finely sliced
250ml (1 cup) pouring cream
2 ½ tbsp Dijon mustard
60g (2 ½ tbsp) Capilano Pure Honey
1 cup chicken stock
Thyme sprigs, to serve
Crusty bread (or garlic bread), Steamed greens (broccolini, snow peas) to serve


  • 1

    Preheat oven to 180°C (fan-forced).

  • 2

    Add bacon and potato to pot and cook for 5-6 minutes until golden. Add cream, garlic, mustard and stock, mix well. Add chicken back to pot and bring to a simmer.

  • 3

    Cover pot with lid and cook in oven for 15 minutes. Remove lid, add thyme sprigs and cook an additional 10 minutes until surface is golden and potatoes are soft.

  • 4

    Serve with steamed greens dressed in olive oil and sea salt flakes,and add an extra squeeze of honey to the casserole pot to serve.

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