# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon paprika
09 - Salt and freshly ground black pepper, to taste
→ Roasted Potatoes
10 - 1½ pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried rosemary
13 - 1 teaspoon garlic powder
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped (optional)
# Preparation Steps:
01 - Set the oven to 400°F and prepare for roasting.
02 - Combine Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and pepper in a bowl; whisk until smooth.
03 - Pat chicken thighs dry, place in a large bowl, pour half the marinade over them, and toss to ensure even coverage; save remaining marinade for later.
04 - Line a large baking sheet with parchment paper. Place coated chicken thighs on one side. In a separate bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper; spread on the opposite side in a single layer.
05 - Bake the chicken and potatoes for 25 minutes uncovered.
06 - Remove from oven, brush reserved marinade on the chicken thighs, then turn the potatoes to promote even roasting.
07 - Return the baking sheet to the oven and bake for another 15 minutes or until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - Optionally sprinkle chopped fresh parsley over the chicken and potatoes before serving.
