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 recipe on a rainy weekend when my family craved something hearty but easy. The aroma filled our kitchen and drew everyone to the table before the timer even chimed.
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: 2 tablespoons, chopped (optional)
Instructions
- Prep 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 to form the marinade.
- Marinate 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 Sheet:
- Arrange the chicken thighs on one side of a large baking sheet lined with parchment paper.
- Prep Potatoes:
- In a separate bowl, toss the halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread the potatoes on the other side of the baking sheet in a single layer.
- Bake Initially:
- Bake for 25 minutes. Remove from oven, brush the reserved marinade over the chicken, and flip the potatoes for even roasting.
- Finish Baking:
- Return the baking sheet to the oven and bake for an additional 15 minutes, until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and the potatoes are crisp and tender.
- Garnish:
- Garnish with fresh parsley before serving, if desired.
Save This dish has become our weeknight hero, enjoyed together as we share updates about our day. Everyone claims their favorite potato pieces before the last sprinkle of parsley.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, basting brush, sharp knife.
Allergen Information
This recipe contains mustard and honey. If gluten-free is required, check ingredient labels for cross-contamination.
Nutritional Information
Per serving: Calories 475, Total Fat 23 g, Carbohydrates 37 g, Protein 29 g.
Save Serve warm with your favorite white wine and enjoy the irresistible sweet and tangy flavors. Leftovers make a delicious next-day lunch!
Kitchen Help
- → What cut of chicken works best?
Bone-in, skin-on chicken thighs provide the juiciest results and perfect crispness under the glaze.
- → Can I use different potatoes?
Yes, baby potatoes work well, but red or Yukon gold potatoes can be substituted for similar texture and flavor.
- → How to ensure crispy potatoes?
Toss potatoes evenly with oil and seasonings, spread in a single layer, and roast at high heat, flipping halfway through.
- → What herbs complement the dish?
Dried thyme and rosemary enhance the savory profile, while fresh parsley adds a bright finishing touch.
- → Can the marinade be prepared ahead?
Yes, mixing the honey mustard marinade in advance allows deeper flavor infusion when coated onto the chicken.