Save Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
The first time I made this honey mustard chicken & roasted potatoes recipe, my family gathered in the kitchen drawn by the delicious aroma. It quickly became a favorite because of its simplicity and bold flavors.
Ingredients
- Chicken thighs: 4 bone-in, skin-on
- Dijon mustard: 2 tablespoons
- Whole grain mustard: 2 tablespoons
- Honey: 3 tablespoons
- Olive oil (for chicken): 2 tablespoons
- Garlic cloves: 2, minced
- Dried thyme: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and freshly ground black pepper: to taste (for chicken)
- Baby potatoes: 1½ pounds (700 g), halved
- Olive oil (for potatoes): 2 tablespoons
- Dried rosemary: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt and freshly ground black pepper: to taste (for potatoes)
- Fresh parsley: 2 tablespoons, chopped (optional garnish)
Instructions
- Preheat Oven:
- Set the oven temperature to 400°F (200°C).
- Prepare Marinade:
- Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper in a bowl.
- Marinate Chicken:
- Pat chicken thighs dry, place in a large bowl, and coat with half of the marinade. Reserve the remainder.
- Arrange on Baking Sheet:
- Lay chicken thighs on one side of a large baking sheet lined with parchment paper.
- Prepare Potatoes:
- Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread on the other side of the sheet.
- Bake:
- Bake for 25 minutes, then brush reserved marinade over chicken and flip potatoes.
- Continue Roasting:
- Return to oven, bake 15 minutes more until chicken is golden and cooked to 165°F (74°C) and potatoes are crisp and tender.
- Garnish and Serve:
- Sprinkle with parsley before serving if desired.
Pin it We love serving this dish during busy weeknights, often gathering at the table together to enjoy the comforting combination of crispy potatoes and tender chicken.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, basting brush, sharp knife.
Allergen Information
This dish contains mustard and honey. Always check for cross-contamination warnings on packaged ingredients if gluten-free is necessary.
Nutritional Information
Each serving provides about 475 calories, 23 g total fat, 37 g carbohydrates, and 29 g protein.
Pin it This honey mustard chicken and roasted potatoes will become a comforting favorite at your table. Serve warm and enjoy every bite.
Frequently Asked Questions
- → What kind of chicken is best to use?
Bone-in, skin-on chicken thighs work best for moist and flavorful results, but boneless, skinless thighs or breasts can be used with adjusted cooking times.
- → How do I ensure the potatoes are crispy?
Toss baby potatoes with olive oil, rosemary, garlic powder, salt, and pepper before roasting on a baking sheet in a single layer. Flipping halfway through helps achieve even crispiness.
- → Can this dish be made gluten-free?
Yes, the ingredients used are naturally gluten-free. Just ensure all condiments and spices are certified gluten-free to avoid cross-contamination.
- → What sides pair well with this dish?
Steamed green beans, roasted carrots, or a fresh mixed green salad complement the flavors nicely for a balanced meal.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness of the potatoes.