Ingredients :
4 thighs or breasts or a chicken directly.
4 small potatoes
2 tablespoons honey
2 tablespoons old-fashioned mustard
Salt to taste
Pepper to taste
Steps:
1.Clean the chicken thoroughly and place it on an oven-safe tray. Salt and pepper and place the peeled potatoes cut in half.
2.In a bowl mix two tablespoons of honey, two tablespoons of mustard and one tablespoon of Provencal herbs (Provencal herbs are a mixture of rosemary, thyme, basil, oregano and marjoram). If you do not have this mixture of aromatic herbs, use the ones you have or the ones you like the most.
3. Distribute half of the previous mixture over the chicken, covering the entire surface and to the rest you add half a glass of water, mix and pour the preparation on top of the potatoes and the chicken.
4.Insert the tray in the oven at 185º C, with upper and lower heat. Place it at medium height. In the image, you can see that I have cooked it in the second of the five levels that the oven has. Remember that each oven has a temperature value despite what the indicator indicates, it has to be cooked slowly so that the color reaches the interior.
5. Water the potatoes and chicken with the juice from time to time. It is not necessary that you turn it over or move it, just water the surface when you see that it dries. If the broth carries much of the seasoning, the flavors will be better distributed, don’t worry about that!
6.When you see the chicken well browned, it’s time to turn off the oven and serve. It took me an hour and a quarter to cook it. If you are not going to serve it right away, leave the tray in the oven off until it is time to eat