Description
Juicy chicken thighs and tender baby potatoes cooked in a sweet and tangy honey mustard garlic sauce. This easy one-pan Honey Mustard Chicken And Potatoes recipe makes a flavorful family dinner with minimal cleanup.
Ingredients
Scale
- 4–5 bone-in chicken thighs, skin-on or skinless
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 1/2 tablespoons garlic powder
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 cup honey
- 3 tablespoons wholegrain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons water
- 1 pound baby red potatoes, quartered
- 8 ounces green beans, halved, optional
- 1–2 rosemary sprigs, optional
Instructions
- Preheat the oven to 400°F (200°C). Season the chicken thighs with salt, pepper, and garlic powder.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for about 3 minutes per side, until golden. Leave about 2 tablespoons of the chicken juices in the skillet and drain excess fat if needed.
- Add minced garlic around the chicken and cook for about 1 minute, until fragrant.
- Add honey, wholegrain mustard, Dijon mustard, and water. Stir until the sauce is well combined.
- Add the potatoes and toss them through the honey mustard sauce. Season with additional salt and pepper if desired.
- Let the sauce simmer for about 2 minutes.
- Transfer the skillet to the oven and bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- If using green beans, add them after approximately 30 minutes of baking and cook for another 15 minutes.
- Spoon the honey mustard sauce over the chicken and potatoes before serving. Garnish with fresh rosemary or parsley if desired.
Notes
- Use similar-sized potato pieces so they cook evenly.
- Skin-on chicken thighs give the dish a crispier finish.
- Boneless chicken thighs can be used, but they may cook faster.
- Check that chicken reaches 165°F (74°C) internally before serving.
- For a less sweet sauce, slightly reduce the honey and add more Dijon mustard.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 515 kcal
- Sugar: 19 g
- Sodium: 610 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 135 mg