Pin It Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
The first time I tried this honey mustard chicken, my whole family immediately requested I add it to our regular dinner rotation. It's now a favorite for both busy weeknights and cozy Sunday suppers.
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 Black Pepper: to taste
- Baby Potatoes: 1½ pounds (700 g), halved
- Olive Oil (for potatoes): 2 tablespoons
- Dried Rosemary: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt and Black Pepper (for potatoes): to taste
- Fresh Parsley (optional garnish): 2 tablespoons, chopped
Instructions
- Preheat 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 pepper.
- Prepare Chicken:
- Pat chicken thighs dry and place them in a large bowl. Pour half of the marinade over the chicken and toss to coat. Reserve the remaining marinade.
- Arrange on Baking Sheet:
- Arrange the 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 in a separate bowl. Spread potatoes on the other side of the baking sheet.
- Bake Initial:
- Bake for 25 minutes.
- Add Marinade & Flip:
- Remove from oven, brush the reserved marinade over the chicken, and flip the potatoes.
- Finish Baking:
- Return to oven for 15 more minutes, until the chicken is cooked through and potatoes are crisp and tender.
- Garnish:
- Top with fresh parsley before serving, if desired.
Pin It My kids love helping toss the potatoes in the olive oil and herbs. Sharing this meal together at the table is always a highlight of our week.
Serving Suggestions
Serve with a simple green salad or steamed green beans. A slice of crusty bread makes it even more satisfying for those not gluten-free.
Ingredient Substitutions
Swap chicken thighs for breasts or drumsticks, adjust cooking time as needed. Try sweet potatoes in place of baby potatoes, or add carrots for extra veggies.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness.
Pin It This honey mustard chicken and roasted potatoes delivers easy comfort every time. Enjoy a fuss-free dinner everyone will request again and again!
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Marinate the chicken thighs in the honey mustard mixture before baking and avoid overcooking to keep them tender and juicy.
- → What type of potatoes works best for roasting?
Baby potatoes or small waxy potatoes hold their shape well and develop a crispy exterior when roasted.
- → Can I add vegetables to this dish?
Yes, adding carrots or green beans to the roasting pan will add color and complementary flavors to the meal.
- → How can I make the potatoes extra crispy?
Toss the potatoes with olive oil and a pinch of garlic powder before roasting, and consider broiling for 2-3 minutes at the end.
- → What herbs enhance the flavor of this dish?
Dried thyme in the marinade and rosemary on the potatoes add aromatic and savory notes that elevate the dish.