Save Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
I first served this honey mustard chicken and roasted potatoes on a chilly evening, and it was a hit with everyone at the table. The aroma filled the kitchen and the sauce caramelizes perfectly, making each mouthful irresistible.
Ingredients
- Chicken thighs: 4 bone-in, skin-on
- Dijon mustard: 2 tablespoons
- Whole grain mustard: 2 tablespoons
- Honey: 3 tablespoons
- Olive oil: 2 tablespoons (plus 2 tablespoons for potatoes)
- Garlic: 2 cloves, minced
- Dried thyme: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and black pepper: To taste
- Baby potatoes: 1½ pounds (700 g), halved
- Dried rosemary: 1 teaspoon
- Garlic powder: 1 teaspoon
- Fresh parsley: 2 tablespoons, chopped (optional)
Instructions
- Prepare oven:
- Preheat the oven to 400°F (200°C).
- Make marinade:
- In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and black pepper.
- Marinate chicken:
- Pat chicken thighs dry and place in a large bowl. Pour half of the marinade over, toss to coat. Reserve the rest.
- Arrange chicken:
- Place thighs on one side of a baking sheet lined with parchment paper.
- Prepare potatoes:
- In another bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread on other side of baking sheet.
- Bake initially:
- Bake for 25 minutes.
- Midway brush:
- Remove pan, brush reserved marinade onto chicken, flip potatoes for even cooking.
- Finish baking:
- Bake 15 minutes longer, until chicken is golden and cooked through (internal temperature 165°F/74°C), and potatoes are crisp.
- Garnish and serve:
- Sprinkle chopped parsley on top before serving, if desired.
Save This dish has become a favorite comfort meal for Sunday dinners. The crispy potatoes are always requested for seconds and the sweet-savory chicken makes everyone gather around the table quickly.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, basting brush, and a sharp knife are helpful for this recipe.
Allergen Information
Contains mustard and honey. If you need a gluten-free meal, check the labels for possible cross-contamination.
Nutritional Information
Per serving: 475 calories, 23 g total fat, 37 g carbohydrates, 29 g protein.
Save Serve immediately with a crisp green salad or a glass of Chardonnay for a memorable meal. Enjoy the balance of sweetness and tang in every bite.
Recipe FAQ Section
- → What cut of chicken works best?
Bone-in, skin-on chicken thighs provide the best balance of flavor and moisture, but boneless thighs or breasts can be used with adjusted cooking times.
- → How should the potatoes be prepared?
Baby potatoes are halved and tossed with olive oil, rosemary, garlic powder, salt, and pepper before roasting for a crisp exterior and tender inside.
- → Can I add vegetables to this meal?
Yes, carrots or green beans can be added to the baking sheet to roast alongside the chicken and potatoes for added variety and nutrition.
- → What temperature should I bake at?
Preheat the oven to 400°F (200°C). Bake the chicken and potatoes for a total of 40 minutes, flipping potatoes and glazing chicken halfway through.
- → How can I achieve extra crispiness?
Broil the chicken and potatoes for the last 2–3 minutes of cooking while watching closely to avoid burning for a crispy finish.
- → Is this suitable for gluten-free diets?
Yes, this meal is naturally gluten-free, but it’s important to check labels on all ingredients for possible cross-contamination.