Save Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
When I first made this honey mustard chicken for my family, everyone loved how the sauce caramelized over the juicy thighs and the potatoes got perfectly crisp. It quickly became our go-to comfort meal on busy weeknights.
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, minced: 2
- Dried thyme: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and black pepper: to taste
- Baby potatoes, halved: 1.5 pounds (700 g)
- Olive oil (for potatoes): 2 tablespoons
- Dried rosemary: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt and black pepper: to taste
- Fresh parsley, chopped: 2 tablespoons (optional)
Instructions
- Preheat Oven:
- Set oven to 400°F (200°C).
- Make Marinade:
- Combine Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper in a small bowl. Whisk well.
- Marinate Chicken:
- Pat chicken thighs dry. Place in a large bowl, pour half the marinade over, and toss to coat. Reserve remaining marinade.
- Arrange on Baking Sheet:
- Place chicken thighs on one side of a large parchment-lined baking sheet.
- Prepare Potatoes:
- Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper in a bowl. Spread on the other side of the sheet in a single layer.
- Bake:
- Bake for 25 minutes.
- Baste & Turn:
- Remove from oven, brush reserved marinade over chicken, and flip potatoes for even roasting.
- Finish Cooking:
- Return to oven and bake 15 minutes more, until chicken is golden and cooked through (165°F/74°C internal temperature) and potatoes are crisp.
- Garnish:
- Scatter fresh parsley over the dish before serving if desired.
Save We make this for Sunday dinners and everyone piles in the kitchen eager for seconds. Sharing food like this always brings us together around the table.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, basting brush, sharp knife
Allergen Information
Contains mustard and honey. Read packaging to ensure ingredients meet dietary needs.
Nutritional Information
Per serving: Calories 475, Total Fat 23 g, Carbohydrates 37 g, Protein 29 g
Save Enjoy this simple yet flavorful dinner, perfect for weeknights or special family gatherings. Tender chicken and crispy potatoes are always a hit.
Recipe Guide
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs retain moisture and develop a crispy skin during baking, enhancing flavor and texture.
- → Can I use boneless chicken instead?
Yes, boneless thighs or breasts can be used; however, adjust the cooking time as they may cook faster and yield a different texture.
- → How do I get crispy roasted potatoes?
Toss halved baby potatoes with olive oil, rosemary, garlic powder, salt, and pepper, then spread evenly on a baking sheet. Roast at high temperature and flip halfway through for even crispiness.
- → Is it possible to add vegetables to this dish?
Absolutely, green beans or carrots can be added to the pan. Simply adjust roasting time to ensure all components cook evenly.
- → What herbs complement the honey mustard glaze?
Dried thyme and paprika in the marinade add depth and warmth, while fresh parsley sprinkled on top brightens the flavors.