Honey Mustard Chicken & Potatoes (ONE PAN)

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• 5 each chicken thighs (bone in, skin on or off)
  Ingredient note

  Source: 4-5 chicken thighs (bone in, skin on or off); upper source range endpoint used for shopping.
• 1/4 teaspoon salt (to season)
  Ingredient note

  Source: 1/4 teaspoon salt (to season)
• 1/4 teaspoon pepper (to season )
  Ingredient note

  Source: 1/4 teaspoon pepper (to season )
• 1 tablespoons garlic powder
  Ingredient note

  Source: 1-1/2 tablespoons garlic powder; upper source range endpoint used for shopping.
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 1/4 cup honey
  Ingredient note

  Source: 1/4 cup honey
• 3 tablespoons wholegrain mustard
  Ingredient note

  Source: 3 tablespoons wholegrain mustard
• 2 tablespoons dijon mustard
  Ingredient note

  Source: 2 tablespoons dijon mustard
• 2 tablespoons water
  Ingredient note

  Source: 2 tablespoons water
• 1 pound baby red potatoes (quartered)
  Ingredient note

  Source: 1 pound baby red potatoes (quartered)
• 8 ounces green beans (halved - optional)
  Ingredient note

  Source: 8 ounces green beans (halved - optional)
• 2 each rosemary (sprigs - optional)
  Ingredient note

  Source: 1-2 rosemary (sprigs - optional); upper source range endpoint used for shopping.
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
2. Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
3. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
4. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
5. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.