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Honey-Dijon Chicken with Dill Recipe

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 8 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 450kcal

Equipment

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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