Pin Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
This recipe became my go-to for busy evenings when I wanted something delicious without much fuss. The honey mustard glaze gives the chicken irresistible flavor, while roasting the potatoes alongside makes for easy comfort food with minimal mess.
Ingredients
- Chicken thighs: 4 bone-in, skin-on
- Dijon mustard: 2 tablespoons
- Whole grain mustard: 2 tablespoons
- Honey: 3 tablespoons
- Olive oil: 4 tablespoons (divided)
- Garlic: 2 cloves, minced
- Dried thyme: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and black pepper: To taste
- Baby potatoes: 1½ pounds (700 g), halved
- Dried rosemary: 1 teaspoon
- Garlic powder: 1 teaspoon
- Fresh parsley (optional): 2 tablespoons, chopped, for garnish
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, 2 tablespoons olive oil, minced garlic, thyme, paprika, salt, and black pepper.
- Prepare chicken:
- Pat chicken thighs dry and place in a large bowl. Pour half of the marinade over them and toss to coat. Reserve the remaining marinade.
- Arrange on baking sheet:
- 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 2 tablespoons olive oil, rosemary, garlic powder, salt, and black pepper. Spread potatoes on the other side of the baking sheet in one layer.
- First bake:
- Bake for 25 minutes.
- Baste and flip:
- Remove from oven, brush reserved marinade over the chicken, and flip the potatoes for even roasting.
- Finish baking:
- Return the baking sheet to the oven and bake for 15 minutes, until chicken is golden and cooked through (165°F/74°C) and potatoes are crisp and tender.
- Garnish:
- Sprinkle with chopped fresh parsley before serving, if desired.
Pin My family always asks for seconds when I make this—especially my kids, who love dipping potatoes in the sweet and tangy sauce. It's our favorite kind of gather-around-the-table dinner.
Serving Suggestions
Pair this dish with steamed green beans, a crisp side salad, or simply some crusty bread to soak up any extra sauce for a satisfying meal.
Ingredient Swaps
Boneless, skinless chicken thighs or breasts work too—just reduce the baking time so they don't overcook. Try adding carrots or green beans to the pan for more vegetables.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through. The sauce may thicken, so add a splash of water if needed.
Pin This honey mustard chicken and potatoes is sure to be a repeat in your kitchen. Cozy, flavor-packed, and ready in under an hour.
Recipe Questions
- → What type of chicken works best for this dish?
Bone-in, skin-on chicken thighs provide the best flavor and juiciness, but boneless or skinless parts can be used with adjusted cooking times.
- → How can I make the potatoes crispier?
For extra crispiness, broil the potatoes for the last 2-3 minutes, keeping a close eye to prevent burning.
- → Can I add vegetables to this meal?
Yes, adding carrots or green beans alongside the potatoes in the baking sheet enhances flavor and nutrition.
- → What herbs complement the chicken and potatoes?
Dried thyme and rosemary bring aromatic notes that pair beautifully with the honey mustard glaze and roasted potatoes.
- → How should leftovers be stored?
Cool the chicken and potatoes before refrigerating in airtight containers. Consume within 3 days for best quality.