Autumnal Recipes: Roasted Honey Mustard Chicken & Apples

This time of year is the perfect season for a spot of comfort eating, in preparation for the cold months ahead, and our crunchy honey mustard is great inspiration for many scrumptious ideas.

Enjoy 2016’s harvest with this quick and easy honey mustard autumnal recipe:

Roasted Honey Mustard Chicken with Apples


Our honey mustard is tangy, delicious and made using our own honey from the 1,800 hives we have here at Chain Bridge! 100% natural ingredients and home-made on site. This is the ideal accompaniment to many meals and a feature in and of itself.

To get the most out of your cooking, seasonal is always best. We love this honey mustard chicken with apples recipe – you could even go out and pick your own cooking apples while the time is right!


3 Tbls Chain Bridge crunchy honey mustard

8 skin-on chicken thighs

Olive oil (extra virgin for extra tasty!)

1 Large onion

2 Cooking apples (PYO!)

230ml Chicken broth or stock

2 Tsps softened butter

1 Tbls plain flour

Salt, pepper & parsley to taste

honey mustard

Get Cooking!


  • Preheat your over to 200 degrees C whilst you prep.


  • Season your chicken with salt and pepper and then fry until golden in your olive oil (around 10 minutes, flipping occasionally).


  • Once golden, put aside on a plate and keep 2 tablespoons of the oil/dripping for later.


  • Chop your onion and apples into chunks and fry up in the same pan for around 4 minutes, or until softened. Season with salt and pepper and set aside.


  • Mix up your chicken stock and Chain Bridge crunchy honey mustard until well combined. Add to the pan, still containing the onions and apple and bring to the boil.


  • If using a cast iron skillet, you can now add the chicken thighs back into the mix, ready to put into the oven. Otherwise, transfer all the prepped ingredients so far into an oven-proof dish and roast for approx. 20 minutes or until your chicken is cooked through.


  • Whilst your chicken and apples are roasting, mix the softened butter and plain flour into a paste.


  • Remove your dish from the oven and transfer the chicken, apples and onions on to plates, ready to serve. This will be piping hot, so now’s the time to allow it to cool a bit.


  • Pop the juices in the pan back into a saucepan or skillet for the stove. Simmer and whisk in half of the butter/flour paste. Allow to thicken for a minute or two and then continue to add the remainder of the paste, as needed, to create a medium thick gravy. Season to taste.


  • Once your gravy is to your liking, pour over your plated chicken and apples. Sprinkle parsley on top if you wish and dig in!