bonappetit4.5
Honey Mustard Pretzel Roast Chicken
Fans of those tangy, oniony honey mustard pretzels will love this one-skillet chicken dinner—complete with pretzel breadcrumbs.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●bowl
- ●pan
- ●saucepan
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 425°. Sprinkle one 3½–4-lb. whole chicken, patted dry, all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Drizzle with extra-virgin olive oil and rub in to coat.
3½–4-lb. whole chicken, patted dry1
2
Place 1 lb. small potatoes, halved, quartered if larger, and 4 large shallots, peeled, quartered through root ends, in a 12"-diameter cast-iron skillet. Drizzle with oil, season generously with salt, and sprinkle with 1 tsp. Chinese hot mustard powder and ½ tsp. onion powder. Toss to coat and arrange in a single layer. Place chicken, breast side up, on top. Roast until chicken is very light golden, about ⏱️ 30 minutes.
. small potatoes, halved, quartered if larger1 lblarge shallots, peeled, quartered through root ends4
3
Meanwhile, stir ¼ cup Dijon mustard, 2 Tbsp. unsalted butter, melted, 1 Tbsp. plus 1½ tsp. honey, 3 Tbsp. extra-virgin olive oil, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 1 Tbsp. plus 1½ tsp. Chinese hot mustard powder, remaining 2 tsp. onion powder, and 2 Tbsp. water in a small bowl to combine.
. unsalted butter, melted, divided4 Tbsp. plus 1½ tsp. honey, divided2 Tbsp. extra-virgin olive oil, plus more for drizzling3 Tbsp
4
Brush chicken, potatoes, and shallots all over with some mustard mixture. Return to oven and roast, covering breast with foil if skin starts to get too dark, until potatoes are tender, shallots are jammy, and an instant-read thermometer inserted into the thickest part of breast registers 155° (temperature will climb to 160° as it rests), 20–⏱️ 30 minutes. Let chicken rest in skillet ⏱️ 10 minutes. Carve as desired.
large shallots, peeled, quartered through root ends4
5
Cook remaining mustard mixture in a small saucepan over medium-high heat, stirring often, until slightly thickened, about ⏱️ 2 minutes. Remove from heat and stir in remaining 1 Tbsp. honey. Transfer sauce to a small bowl; rinse out pan. Combine pretzels and remaining 2 Tbsp. unsalted butter, melted, in same pan and cook over medium-high, tossing, until coated, about ⏱️ 2 minutes.
. unsalted butter, melted, divided4 Tbsp
6
Divide chicken, potatoes, and shallots among plates; scatter ⅓ cup coarsely crushed thick pretzel rods over. Top with lots of dill sprigs and season with freshly ground pepper. Drizzle sauce over or serve on the side for dipping.
large shallots, peeled, quartered through root ends4Dill sprigs (for serving)Freshly ground pepper
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...