Alice Springs Chicken and Potatoes (Print version)

Juicy honey mustard chicken baked over crisp potatoes with mushrooms, bacon, and melted Colby Jack cheese.

# Ingredients:

For the honey mustard sauce

01 - 1/3 cup (80 ml) Dijon mustard
02 - 2 tablespoons yellow mustard
03 - 1/4 cup (85 g) honey
04 - 1/4 cup (55 g) mayonnaise
05 - 1 tablespoon fresh lemon juice
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

For the potatoes

08 - 1 1/2 lb (680 g) Yukon gold potatoes, diced into 3/4-inch pieces
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 3/4 teaspoon kosher salt
12 - 1/2 teaspoon black pepper

For the chicken and topping

13 - 4 boneless skinless chicken breasts, about 6 oz (170 g) each, pounded to 1/2-inch thickness
14 - 1/2 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 1 tablespoon olive oil, plus more if needed
17 - 8 oz (225 g) cremini mushrooms, sliced
18 - 6 slices bacon, cooked crisp and chopped
19 - 1 1/2 cups (170 g) shredded Colby Jack cheese
20 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Whisk Dijon mustard, yellow mustard, honey, mayonnaise, lemon juice, garlic powder, and black pepper until smooth. Reserve 1/3 cup for serving and keep the rest for brushing the chicken.
02 - Heat the oven to 425°F. Toss the potatoes with olive oil, smoked paprika, salt, and pepper, then spread on a rimmed sheet pan. Roast for 20-25 minutes, turning once, until browned and almost tender.
03 - Season the pounded chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden, but not fully cooked through.
04 - Move the chicken to a plate. Add the sliced mushrooms to the skillet with a small splash of oil if the pan is dry. Cook for 5-6 minutes until browned and their moisture has cooked off.
05 - Reduce the oven to 375°F. Spread the roasted potatoes in a 9x13-inch baking dish. Place the seared chicken on top, brush each piece with honey mustard sauce, then add mushrooms, bacon, and Colby Jack cheese.
06 - Bake for 12-16 minutes, until the cheese is melted and the thickest part of the chicken reaches 165°F. Rest for 5 minutes, then sprinkle with parsley and serve with the reserved sauce.

# Good to know:

01 - Best served hot after a 5-minute rest.
02 - Reserve dipping sauce before any sauce touches raw chicken.
03 - Cut potatoes evenly so they roast at the same pace.

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