# What You'll Need:
→ 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)
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and pepper to create the marinade.
03 - Pat chicken thighs dry and place in a large bowl. Pour half of the marinade over the chicken and toss until thoroughly coated. Reserve the remaining marinade.
04 - Position the chicken thighs on one side of a large baking sheet lined with parchment paper.
05 - In a separate bowl, toss halved potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper. Spread the seasoned potatoes in a single layer on the opposite side of the baking sheet.
06 - Bake for 25 minutes. Remove from oven, brush reserved marinade over the chicken, and flip potatoes to ensure even roasting.
07 - Return the baking sheet to the oven and bake for an additional 15 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are crisp and tender.
08 - Optionally garnish with freshly chopped parsley before serving.
