Imagine a dinner that combines the perfect balance of sweet, tangy, and savory flavors in one incredible dish. This Honey Mustard Chicken Roasted with Potatoes is not just a meal—it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. With just a few simple steps, you'll create a restaurant-quality dinner that will have your family and friends begging for seconds, all while filling your kitchen with an irresistible aroma that promises pure deliciousness.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 pound baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and potatoes cook evenly and develop a nice golden color.
- In a small bowl, combine the honey, Dijon mustard, garlic powder, paprika, salt, and pepper. Whisk these ingredients together until they form a smooth marinade.
- Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour the honey mustard marinade over the chicken, ensuring that each piece is well coated. Allow it to marinate for at least 10 minutes. For more flavor, you can marinate it for a few hours in the refrigerator.
- While the chicken is marinating, wash the baby potatoes thoroughly and cut them in half if they are larger than bite-sized. This will help them cook more evenly and absorb the flavors.
- In a large mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper until they are evenly coated. This will help them roast nicely in the oven.
- In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs skin-side up. Surround the chicken with the seasoned baby potatoes.
- Place the skillet or baking dish in the preheated oven and roast for 35 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The potatoes should be tender and golden brown.
- Once cooked, remove the skillet from the oven and let it rest for about 5 minutes. This will help the juices redistribute throughout the chicken.
- Serve the honey mustard chicken thighs alongside the roasted baby potatoes. Drizzle any remaining pan juices over the chicken and potatoes for added flavor.
- Enjoy your delicious Honey Mustard Chicken Roasted with Potatoes!
Tips
- Marinate for Maximum Flavor: While the recipe suggests a minimum 10-minute marination, letting the chicken sit in the honey mustard mixture for 2-4 hours (or even overnight) will intensify the flavors dramatically.
- Choose the Right Chicken: Bone-in, skin-on chicken thighs work best for this recipe as they remain juicy and develop a crispy, golden exterior.
- Potato Perfection: Cut potatoes into uniform sizes to ensure even cooking. Pat them dry before seasoning to help them achieve a crispy roast.
- Use a Meat Thermometer: Always check that chicken reaches an internal temperature of 165°F (75°C) to ensure it's safely cooked.
- Let It Rest: Allowing the chicken to rest for 5-10 minutes after cooking helps redistribute the juices, keeping the meat tender and flavorful.
- Customize Your Spice: Feel free to adjust the paprika and garlic powder to suit your taste preferences or add fresh herbs like thyme or rosemary for extra depth.
Nutrition Facts
Calories: 436kcal
Carbohydrates: g
Protein: 24g
Fat: 21g
Saturated Fat: 5g
Cholesterol: 90mg
