Honey Mustard Chicken

Course Main Course


  • 6 chicken thighs
  • 2 tbsp oil of choice (for searing)
  • 4 cloves of garlic, chopped
  • 1-2 tsp bon SALT Natural Flakes​ or Sel gris salt
  • pepper to taste
  • 1/3 cup FRENCH PANTRY Lavender Honey
  • 1/3 cup dijon mustard and/or stone ground mustard
  • 1 lb red skin potatoes or sweet potatoes, quartered
  • 1/2 lbn Brussels sprouts - cut in bite sized pieces
  • 1 red onion, chopped in bite sized pieces


  • Preheat oven to 400°F degrees.
  • In a skillet heat Oil. Sear chicken thighs on both sides until browned.
  • While browning Chicken, combine garlic, salt, pepper, honey & mustard in Eco Chop. Pull until garlic is chopped and mixture is combined well. Add vegetables in mixing bowl with approx. 1/2 of the honey mustard sauce and toss to coat.
  • Spread evenly in a Flexiflat placed on a Perforated Baking Sheet.
  • Once browned, place the Chicken Thighs on top of the vegetables in the Flexiflat. Using your silicone pastry brush, brush Chicken with remaining honey mustard. Bake for 30 minutes.