Honey Mustard Chicken & Potatoes

 4-5 chicken thighs bone in, skin off

Salt pepper and garlic powder

1 Tbsp. olive oil

1 Tbsp. minced garlic

1/4 cup honey

3 Tbsp. mustard

2 Tbsp. Dijon mustard

2 Tbsp. water

1 lb. baby red potatoes, quartered

3-4 sliced carrots

Preheat oven to 400°.  Season chicken thighs with salt, paper and garlic powder.

Heat olive oil in cast iron skillet over medium heat.  Sear chicken until golden and crisp.  Fry garlic around chicken until fragrant (about 1 minute).  Add honey, mustards, water and mix well around chicken.

Mix potatoes into sauce, season with salt, pepper and garlic.  Simmer then transfer to oven and bake for 40-45 minutes or until chicken is no longer pink in the middle.