Honey-Dijon Chicken with Dill

This honey-Dijon chicken with dill is an easy one-pot dinner you can throw together any day of the week. You only need a handful of ingredients for this budget-friendly meal that will warm you up on a cold night.

I love a one-pot wonder, and this honey-Dijon chicken with dill combines all of my favorite things into one dish. It’s hearty, easy to make, tastes delicious, and only requires a handful of ingredients.

How to make this honey-Dijon chicken with dill:

I love how quickly I can throw this chicken together. It’s also very much a set-it-and-forget-it kind of dinner.

What you need

• Chicken: I use drumsticks because they’re economical and don’t take too long to cook. You can use bone-in, skin-on chicken thighs if you prefer. I would avoid boneless chicken, as the bone-in meat will add more flavor to the dish.
• Vegetables: I create a base of vegetables, including onions, carrots, celery, and potatoes. Try it with cabbage or sliced fennel, or throw in your favorite root vegetable, like turnips or parsnips. Just be mindful of cooking time and dice root vegetables a bit smaller as they take longer to become tender.
• Sauce: The sauce is simply chicken broth, Dijon mustard, whole grain mustard, and honey.
• Lemon and dill: For herby brightness, I finish the chicken with lots of chopped dill and the juice from a whole lemon.
• Extras: I like to garnish with a bit of sumac for even more tanginess, but you can skip it if you don’t have it! Alternatively, you can add a bit of lemon zest as garnish when you serve.

How to make it

• Step 1: Start by browning the chicken in olive oil until golden brown all over. Transfer it to a plate.
• Step 2: Fry up the vegetables until the onion begins to soften.
• Step 3: Mix together all the sauce ingredients and pour over the vegetables.
• Step 4: Add the chicken, bring to a boil, and then turn off the heat. Transfer to the oven for about 40 minutes.
• Step 5: Return to the stovetop and boil for 5–8 minutes to reduce the liquid further. From there, drizzle with olive oil and then broil for 3 minutes to crisp up the skin.
• Step 6: Finish it up! Pour the lemon juice on top. Finish it up by scattering the dill and sumac all over the chicken.

I hope you enjoy this dish as much as I did! If you make it, please rate the recipe and drop a comment below to let me know what you think.

Honey-Dijon Chicken with Dill

This honey-Dijon chicken with dill is an easy one-pot dinner you can throw together any day of the week. You only need a handful of ingredients for this budget-friendly meal that will warm you up on a cold night.

5 from 7 votes

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Inactive time: 50 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 4

Calories: 450kcal

Equipment

• Wide pot

Ingredients

• 1½ pounds chicken drumsticks, about 5–6 drumsticks
• 3 tablespoons olive oil, divided
• 1 yellow onion, peeled, halved, and sliced into thin wedges
• 3 carrots, peeled and cut into rounds
• 3 ribs celery with leaves; ribs diced and leaves minced
• 1 pound Yukon gold potatoes, scrubbed and medium-diced
• 3 cups chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon whole-grain mustard
• ¾ cup loosely packed dill, roughly chopped
• 1 lemon, juiced
• 1 teaspoon sumac optional, for serving
• Salt and pepper

Instructions

Brown the chicken:

• Preheat oven to 400ºF.
• Pat the chicken dry and season all over with salt and pepper. Heat 1½ tablespoons olive oil in a wide braising pot over medium-high heat. Add the drumsticks and cook for 4–5 minutes per side until golden brown on both sides. Transfer to a plate.

Sauté the vegetables:

• Turn the heat on the pot to medium. Add the onion, carrots, celery, celery leaves, and potatoes. Season with salt and pepper. Cook for 5–7 minutes until the onion begins to soften.

Prepare the sauce:

• Combine the chicken broth, Dijon mustard, honey, and whole-grain mustard in a glass measuring cup and whisk until smooth.
• Pour the sauce over the vegetables and add another pinch of salt and pepper. Nestle the chicken into the pot. There should be enough liquid to come up to the chicken halfway. The drumsticks should not be fully immersed! Bring to a boil and then turn off the heat.

Bake the chicken:

• Transfer the pot to the oven. Bake, uncovered, for 40–50 minutes or until the chicken reaches 165ºF and the potatoes and carrots are tender.
• Carefully return the pot to the stovetop. Turn the heat to medium-high and let the broth simmer rapidly for 5–7 minutes to reduce further. Taste and season.

Broil the chicken:

• Turn on the broiler. Drizzle the remaining 1½ tablespoons olive oil over the chicken. Place under the broiler for 2–3 minutes until the skin becomes crispy. Turn off the broiler and carefully remove the pot.

Finish the chicken:

• Pour the lemon juice over the chicken and scatter the dill on top. Finish with a sprinkle of sumac on top, if you like. Carefully mix the dill into the broth and let stand for 5 minutes.

To serve:

• Divide the drumsticks between shallow bowls and spoon the vegetables and broth around the chicken. Enjoy!

Nutrition

Calories: 450kcal | Carbohydrates: 37g | Protein: 27g | Fat: 23g | Sodium: 291mg | Fiber: 6g | Sugar: 10g | Vitamin C: 42mg

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