Save Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
This recipe became a favorite after a rainy evening when everyone wanted something cozy but I needed dinner on the table quickly. The blend of honey and mustard always impresses, even picky eaters.
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 (for chicken): to taste
- Baby potatoes: 1 1/2 pounds (700g), 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 garnish)
Instructions
- Prep Oven:
- Preheat oven to 400°F (200°C).
- Make Marinade:
- Whisk together Dijon mustard, whole grain mustard, honey, olive oil, garlic, thyme, paprika, salt, and pepper.
- Coat Chicken:
- Pat chicken dry and toss with half the marinade in a bowl. Reserve remaining marinade.
- Arrange on Sheet:
- Place chicken thighs on one side of a baking sheet lined with parchment paper.
- Prep Potatoes:
- Toss potatoes with oil, rosemary, garlic powder, salt, and pepper. Spread on other side of baking sheet.
- Bake:
- Bake for 25 minutes. Remove sheet, brush chicken with reserved marinade, flip potatoes.
- Finish Cooking:
- Bake 15 more minutes, until chicken is golden and cooked through (165°F/74°C), potatoes crisp.
- Garnish:
- Sprinkle with fresh parsley before serving, if desired.
Save My kids now request this for birthday dinners and we all gather in the kitchen as it roasts, celebrating the simple joy of sharing good food.
Required Tools
Large baking sheet, parchment paper, mixing bowls, whisk, basting brush, sharp knife.
Allergen Information
Contains mustard and honey. Check labels for cross-contamination if gluten-free is needed.
Nutritional Information (per serving)
Calories: 475 Protein: 29g Total Fat: 23g Carbohydrates: 37g
Save This hearty meal is perfect when you want maximum flavor with minimal fuss. Leftovers reheat beautifully for another comforting dinner.
Recipe FAQ
- → How can I ensure the chicken stays juicy?
Marinate the chicken thighs to lock in moisture and bake at a steady temperature, avoiding overcooking for tender, juicy results.
- → What potatoes work best for roasting?
Baby potatoes or small Yukon gold varieties roast evenly and develop a crisp exterior with a soft interior.
- → Can I use boneless chicken thighs instead?
Yes, but reduce baking time as boneless thighs cook faster to avoid drying out.
- → What herbs complement the honey mustard glaze well?
Thyme and paprika enhance the glaze’s depth, adding subtle earthiness and warmth.
- → How do I get extra crispy potatoes?
Toss potatoes in olive oil and roast in a single layer; broiling for last 2-3 minutes boosts crispness.