# 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 - 1.5 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 - Set the oven temperature to 400°F (200°C) and allow it to fully preheat.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and black pepper in a small bowl until combined.
03 - Pat chicken thighs dry and place them in a large bowl. Pour half the marinade over the chicken and toss gently to coat. Reserve the remaining marinade.
04 - Place the chicken thighs on one side of a baking sheet lined with parchment paper. In another bowl, toss the halved potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper. Spread the potatoes on the opposite side of the baking sheet in a single layer.
05 - Bake the chicken and potatoes for 25 minutes in the preheated oven.
06 - Remove the baking sheet, brush the reserved marinade over the chicken thighs, and turn the potatoes to ensure even roasting.
07 - Return the baking sheet to the oven and bake for an additional 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and crisp.
08 - Optionally, sprinkle fresh chopped parsley over the chicken and potatoes before serving.
