Save Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
I first made this honey mustard chicken for a casual family dinner and everyone loved the blend of sweet, savory, and herby flavors. The roasted potatoes become perfectly crispy in the oven, and the leftover sauce is ideal for dipping.
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 & Pepper (for chicken): to taste
- Baby Potatoes: 1½ pounds (700 g), halved
- Olive Oil (for potatoes): 2 tablespoons
- Dried Rosemary: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt & Pepper (for potatoes): to taste
- Fresh Parsley: 2 tablespoons, chopped (optional for garnish)
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Marinade:
- In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper to form the marinade.
- Marinate Chicken:
- Pat chicken thighs dry and place in a large bowl. Pour half of the marinade over the chicken and toss to coat. Reserve the remaining marinade.
- Arrange Chicken:
- Place chicken thighs on one side of a large baking sheet lined with parchment paper.
- Prepare Potatoes:
- In a separate bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread potatoes on the other side of the baking sheet in a single layer.
- First Bake:
- Bake for 25 minutes.
- Baste and Flip:
- Remove sheet from oven, brush reserved marinade over chicken, and flip potatoes for even roasting.
- Finish Baking:
- Return to oven and bake an additional 15 minutes, until chicken is golden and cooked through (internal temperature 165°F/74°C) and potatoes are crisp and tender.
- Garnish and Serve:
- Sprinkle with fresh parsley before serving, if desired.
Save My kids now request honey mustard chicken anytime we celebrate a special occasion, and it brings everyone rushing to the dinner table as soon as it comes out of the oven.
Required Tools
Use a large baking sheet, parchment paper for easy cleanup, mixing bowls, a whisk to blend the sauce, a basting brush, and a sharp knife for prepping potatoes and chicken.
Nutritional Information
Each serving has about 475 calories, 23 g of total fat, 37 g of carbohydrates, and 29 g of protein.
Serving Suggestions
Enjoy with a crisp Chardonnay or Sauvignon Blanc, or add carrots or green beans to the roasting pan for extra flavor and color.
Save This dish is perfect for family dinner or meal prep, with leftovers tasting just as good the next day.
Recipe FAQ
- → What type of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal for juiciness and flavor, but boneless or skinless can be used with adjusted cooking time.
- → How can I ensure the potatoes turn out crispy?
Toss the potatoes in olive oil and seasonings before roasting on a single layer; flipping halfway through helps achieve an even crisp.
- → Can I add vegetables to the baking sheet?
Yes, carrots or green beans can be added for extra nutrition and variety; adjust cooking times accordingly.
- → Is it necessary to use two types of mustard?
Combining Dijon and whole grain mustard adds depth and texture to the glaze, enhancing overall flavor balance.
- → How do I check when the chicken is done?
Chicken is cooked when it reaches an internal temperature of 165°F (74°C), ensuring it is safe and juicy.