Tender chicken thighs glazed with honey mustard and crispy roasted potatoes, creating a rich, comforting dish.
# What You'll Need:
→ 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)
# Method:
01 - Set the oven temperature to 400°F (200°C).
02 - Combine Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and pepper in a small bowl to create the marinade.
03 - Pat the chicken thighs dry, place them in a large bowl, pour half of the marinade over, and toss to coat evenly. Reserve remaining marinade.
04 - Place the chicken thighs on one side of a parchment-lined large baking sheet. Toss halved potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper; spread them on the opposite side in a single layer.
05 - Bake for 25 minutes, then remove from oven.
06 - Brush reserved marinade over the chicken thighs and flip the potatoes to ensure even roasting.
07 - Return the baking sheet to the oven and bake for an additional 15 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are crisp and tender.
08 - Optionally, sprinkle chopped fresh parsley over the dish before serving.
