If you are looking for something simple, easy, and scrumptious to make for dinner, this is it. These chicken and potatoes each only have 5 ingredients! Pop a whole chicken in the slow cooker before work, potatoes in the oven when you get home, and by the time you have changed and relaxed for a bit, dinner is ready.
My Mom used to make these potatoes all the time when I was a kid and I loved them. After everyone had eaten their fill and Mom was doing the dishes, I'd pick all of the burnt bits from the pan and eat them. They are so simple, but are still my all time favorite way to eat potatoes.
Crock-Pot Honey Mustard Chicken & Roasted Potatoes
- 1 whole chicken, defrosted
- 1/3 cup grainy mustard
- 1/3 cup honey
- 1/3 cup olive oil
- 1/4 cup butter, softened
- 3 lbs red potatoes, chopped into 1/2 in. pieces
- 1 large yellow onion, chopped
- 1/2 cup olive oil
- 1/2 Tbs salt
- 1/2 Tbs black pepper
Instructions:
Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve.
Preheat oven to 425 degrees. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.
Serves 4.