# 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 and freshly ground black pepper, to taste
→ Roasted Potatoes
10 - 1½ pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried rosemary
13 - 1 teaspoon garlic powder
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper in a small bowl.
03 - Pat the chicken thighs dry, place them in a large bowl, and toss with half of the marinade. Reserve the remainder.
04 - Place the chicken thighs on one side of a parchment-lined large baking sheet.
05 - Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread evenly on the opposite side of the baking sheet.
06 - Bake for 25 minutes, then remove from oven.
07 - Brush the reserved marinade over the chicken thighs and flip the potatoes to promote even roasting.
08 - Return the sheet to the oven and bake for 15 more minutes until chicken is golden and reaches an internal temperature of 165°F, and potatoes are crisp and tender.
09 - Optionally sprinkle chopped fresh parsley over the dish before serving.
