A healthy twist on a classic “meat and potatoes” meal. This is one of my favorite recipes to make over the weekend, because it’s best when it’s right out of the oven. During the week I tend to have less time to prepare meals, so it’s a treat to be able to enjoy a freshly made meal! This chicken, cauliflower & veggie mix is probably one of my more “traditional” recipes. I normally lean towards a more creative fare, but this recipe is THAT good! I do spice it up a bit with some heat, which you can decide how much to add, or not add. See the easy steps below to make this Spicy Honey Mustard Baked Chicken with Creamy Cauliflower Mashed Potatoes & Veggie Medley dish:
1. Start your chicken marinade. Combine the marinade ingredients together in a separate bowl, or directly in your baking dish. Once these ingredients are all mixed together, lather the chicken thighs in the marinade, making sure all the crevices are applied to. Let this sit for about a hour in the refrigerator.
2. Get your ingredients together & pre-heat your oven to 350 degrees F. Ingredients Needed:
- Olive oil (about 2 tablespoons)
- Salt (1 teaspoon)
- Pepper (1/2 teaspoon)
- Garlic Powder (1/2 teaspoon)
- Red pepper flakes (you decide!)
- Honey Mustard (1/2 cup)
- Dijon Mustard (1/2 cup)
- Lemon juice (1 tablespoon)
- Honey (2 tablespoons)
- Chicken thighs – I usually use around 8, depending on size. You can use boneless or thighs with the bone/skin on
- Cauliflower (half a head)
- Bell peppers, string beans, or a mix of your favorite veggies
- Garlic (2-3 cloves depending on size)
- Feta cheese (1/2 cup)
3. Pull your chicken out of the refrigerator and place it covered in the oven for 20 minutes. After 20 minutes, pull it out and apply more honey (a light top coating) to the top of the thighs, and put back in the oven un-covered for another 15/20 minutes.
4. While your chicken is cooking, you can get started on the creamy garlic cauliflower “mashed potatoes”. Chop up all of your garlic, finely, and set aside. Cut the florets off of your cauliflower, leaving little to no stem. Add the florets to a food processor and pulse. You want the cauliflower consistency to be that of rice. Once you’ve done so, add your cauliflower, feta cheese and garlic into a saucepan. This step is important to cook the cauliflower, but also to meld the three ingredients together. This should take about 7 minutes at medium heat. Be careful not to burn the cauliflower, so add olive oil when necessary. Once these ingredients are lightly cooked, put them back into the food processor to make your creamy “mashed potatoes”. You’re not pulsing this time, your letting the food processor do it’s job and running it for longer periods of time. Add some more feta cheese if you’d like, to make it even more decadent! I like to add a few more spices in at this point, to heat it up a bit.
5. Pull out your chicken – there should be a lot of great juices on the bottom from the mustards and honey – you want to save this! It will be used a sauce for your veggies. Pull the chicken out of your baking dish and pour the juices into a saucepan that you’ll use for veggies. Pan fry the veggies in this sauce, about 10 minutes, adding salt/pepper as needed. You’ll then use the same saucepan to lay your cooked chicken in – to crisp up on both sides. To do this, add some more olive oil on the bottom of the pan and turn the heat up to high. Let your pan heat up for a few minutes before placing the chicken down, to make sure that it’s hot enough to crisp the chicken. Do this for about 30 second on each chicken thigh side, right before serving. Because the chicken has been coated in honey, the sugars will caramelize, making your chicken the perfect combination of sweet and spicy!