Dutch Oven Honey Mustard BBQ Chicken and Potatoes
This Dutch Oven Honey Mustard BBQ Chicken and Potatoes recipe is the ultimate one pot comfort food meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 Servings
- 1 pound red potatoes washed and cut into large chunks
- 1 pound sweet potatoes washed and cut into large chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 - 2½ pounds boneless chicken breasts
- 2 teaspoons chicken spice rub your own or use our homemade version
- 7 ounces bacon diced, separated
- 2 garlic cloves minced
- ½ yellow onion finely diced
- 1 1/2 cups chicken broth
- Honey Mustard BBQ Mustard Sauce
- Garnish optional: Fresh Rosemary or parsley
In a large bowl, soak the cubed red potatoes in water for at least 30 minutes. After soaking, drain, add the cubed sweet potatoes, season to taste with salt and pepper and drizzle with 2 tbsp olive oil.
Preheat oven to 375F. Sprinkle chicken with chicken spice rub.
Heat a dutch oven over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate. Cook other half of bacon.
Turn the stove down to medium low. Add the chicken into the pan. Brown the chicken for 3 minutes on one side, then flip and cook for 2 minutes on other. Remove chicken onto a plate.
Add the garlic and onion and cook for 2 minutes, stirring constantly so garlic does not burn. Then, Add 1 1/2 cups chicken broth into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Add Honey Mustard bbq Sauce and half of cooked bacon and stir to combine. Then add the chicken and all the potatoes back into the pan.
Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown. Potatoes should be fork tender. Garnish with remaining bacon and optional rosemary or parsley.
Calories: 228kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 367mg | Potassium: 543mg | Fiber: 2g | Sugar: 3g | Vitamin A: 161.1% | Vitamin C: 12.2% | Calcium: 2.8% | Iron: 5.3%