Honey Mustard Chicken


  • 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​
  • ½  lb. Brussel Sprouts – cut in bite size pieces
  • 1 red onion – chopped in bite size piece




    • Preheat oven to 400°F
    • 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.


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