# 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 - 1.5 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)
# Method steps:
01 - Heat oven to 400°F (200°C).
02 - Whisk Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper in a small bowl to create marinade.
03 - Pat chicken thighs dry and place in a large bowl. Pour half the marinade over, tossing to coat evenly. Reserve remaining marinade.
04 - Place chicken thighs on one side of a large baking sheet lined with parchment paper.
05 - In a separate bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread on the opposite side of the baking sheet in a single layer.
06 - Bake for 25 minutes, then remove from oven.
07 - Brush reserved marinade over chicken and turn potatoes for even roasting.
08 - Return baking sheet to oven and bake an additional 15 minutes until chicken is golden, reaches internal temperature of 165°F (74°C), and potatoes are tender and crisp.
09 - Sprinkle fresh parsley over chicken and potatoes before serving, if desired.
