This recipe combines juicy chicken thighs coated in a sweet and tangy honey mustard glaze with perfectly roasted potatoes in one pan.
It's an easy, family-friendly dinner that requires minimal prep and delivers maximum flavor.
Baking everything together lets the chicken juices infuse the potatoes, making every bite delicious.
Why You’ll Love This Recipe
- Using chicken thighs keeps the meat tender and flavorful during baking.
- The honey mustard glaze balances sweetness and tang for a crowd-pleasing taste.
- Roasting the potatoes alongside the chicken allows them to absorb flavors while crisping up nicely.
- A one-pan approach minimizes cleanup and lets the juices blend for extra flavor.
Baked Honey Mustard Chicken Thighs with Roasted Potatoes
Enjoy a simple, flavorful dinner with tender chicken thighs glazed in honey mustard and paired with crispy roasted potatoes, all baked together in one pan.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 lbs or 1.4 kg)
- 1 1/2 pounds (680 g) baby red potatoes, halved
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prepare the oven and chicken Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, smoked paprika, and dried thyme.
- Make the honey mustard glaze In a small bowl, whisk together Dijon mustard, honey, and 1 tablespoon of olive oil until smooth.
- Prepare potatoes and chicken for baking In a large bowl, toss the halved potatoes with the remaining 1 tablespoon olive oil, salt, and pepper. Spread the potatoes evenly on a baking sheet or large ovenproof pan. Place the chicken thighs skin side up among the potatoes. Brush each chicken thigh generously with the honey mustard glaze.
- Bake the dish Bake in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer and the potatoes are golden and crispy.
- Finish and serve If desired, broil for 2-3 minutes to crisp the chicken skin further, watching carefully to avoid burning. Remove from oven and let rest for 5 minutes before serving. Garnish with chopped parsley if using.
Helpful Tips
- For even cooking, choose chicken thighs of similar size.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- To speed cooking, cut the potatoes smaller but keep consistent size to roast evenly.
- Leftover chicken and potatoes can be reheated in the oven at 350°F (175°C) until warmed through.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to 165°F (74°C) before consuming.
Do not freeze cooked potatoes as texture may change; chicken can be frozen separately.
Frequently Asked Questions
Can I use boneless chicken thighs for this recipe?
Yes, you can substitute boneless chicken thighs but reduce the cooking time to 25-30 minutes, checking for an internal temperature of 165°F (74°C).
Is honey mustard chicken thighs a gluten-free recipe?
Yes, this recipe is gluten-free as long as you use gluten-free mustard and honey products.
Can I add vegetables to this dish?
You can add vegetables like carrots or green beans but add them after the first 20 minutes of baking to prevent overcooking.
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