HONEY AND MUSTARD SAUCE CHICKEN BREASTS WITH CARROTS AND ONIONS

I made this meal from the leftover sauce of the scotch eggs ( honey mustard sauce). I added a bit of more mustard sauce and honey and some black pepper. If you do not have any leftovers, just follow the recipe. 

Serves 2

Time: 35 minutes

2 chicken breasts

2-3 carrot diced

4 medium sized potatoes peeled

1 big or 2 small white onions cut into 8 wedges

2 tbs chopped parsley

Salt and pepper

2 tbs mustard sauce ( hot mustard is fine too)

1 tbs honey

1 tbs lemon juice

1 tbs olive oil

1 tbs butter ( divide on the chicken breasts)

1 tbs butter for the potatoes

Method

First mix the marinade for the chicken breasts, that's mustard sauce, honey, lemon juice and salt and pepper. Rub it well and refrigerate for 10 minutes.

In a heavy baking pan throw in the onion wedges, carrots, minced garlic, olive oil, a bit of parsley and seasoning. Toss it nicely and place the chicken breasts on the top. Add small pieces of butter on each and sprinkle some parsley. Bake in preheated oven at 200'C for 15 to 20 minutes until slightly golden on the top.

In the meantime, as the chicken is being cooked, boil the whole potatoes in salt water. When done, discard the water. Season with little pepper and 1 tbs of butter. Return it to the heat so that the butter is melted and coated on the potatoes. 

Remove the chicken from the oven. Place the chicken breast on the plate spooning the onions and carrots on the side and two potatoes on the side. This dish is full of flavours, Despite having honey in it, it's not sweet at all. Honey just helps to calm down the pungent taste of mustard. If you want some heat, add a few chilli flakes to the marinade.