# Components:
→ 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, to taste
10 - Freshly ground black pepper, to taste
→ Roasted Potatoes
11 - 1½ pounds baby potatoes, halved
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon garlic powder
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper until well combined.
03 - Pat chicken thighs dry and place in a large bowl. Pour half of the marinade over the chicken and toss to coat evenly, reserving the remainder.
04 - Arrange chicken thighs on one side of a parchment-lined large baking sheet. In a separate bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper, then spread them on the opposite side of the baking sheet in a single layer.
05 - Bake in the preheated oven for 25 minutes.
06 - Remove the baking sheet from the oven. Brush reserved marinade over the chicken thighs, then flip the potatoes to ensure even roasting.
07 - Return the baking sheet to the oven and bake for an additional 15 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
08 - Optionally, sprinkle chopped fresh parsley over the chicken and potatoes before serving.
