Tender honey mustard chicken thighs are seared until golden, then baked in a sweet-tangy Dijon sauce alongside crispy roasted baby potatoes. Garlic, paprika, and fresh herbs add extra flavor, while lemon brings a bright finish.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.16 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 1.5 lb (680 g) baby potatoes, halved (quarter if large)
- 2 tbsp olive oil (for potatoes)
- 1 1/4 tsp kosher salt, divided (3/4 tsp for potatoes + 1/2 tsp for chicken)
- 1/2 tsp black pepper, divided
- 1 tsp garlic powder (optional)
- 1.5 lb (680 g) boneless, skinless chicken thighs
- 2 tbsp olive oil (for searing) or 1 tbsp oil + 1 tbsp butter
- 3 tbsp Dijon mustard
- 2 tbsp whole-grain mustard (optional but great)
- 3 tbsp honey
- 1 tbsp apple cider vinegar or lemon juice
- 2 cloves garlic, finely grated/minced
- 1/2 tsp smoked paprika (optional)
- 1/4 cup (60 ml) chicken stock or water (to loosen sauce)
- 2 tbsp chopped parsley or chives (optional)
- Lemon wedges (optional)
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Instructions
- 1
Heat oven to 425°F (220°C). Line a sheet pan with parchment (optional).
- 2
Roast the potatoes: Toss potatoes with 2 tbsp olive oil, 3/4 tsp salt, 1/4 tsp pepper, and garlic powder (if using). Spread cut-side down on the sheet pan. Roast 20 minutes.
- 3
Make the honey mustard sauce: In a bowl, whisk Dijon, whole-grain mustard (if using), honey, vinegar/lemon, garlic, paprika (if using), and stock/water. Set aside.
- 4
Prep the chicken: Pat chicken dry. Season the chicken evenly with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
- 5
Sear the chicken: Heat a large oven-safe skillet over medium-high heat with 2 tbsp olive oil (or oil + butter). Sear chicken 3–4 minutes per side until nicely browned (it won’t be cooked through yet). Reduce heat to medium-low.
- 6
Sauce + bake: Pour honey mustard sauce into the skillet and turn chicken to coat. Let it bubble 30–60 seconds, scraping up browned bits. Transfer skillet to the oven.
- 7
Combine timing with potatoes: After the potatoes have roasted 20 minutes, flip/stir them. Continue roasting the potatoes for another 10–15 minutes, or until golden and tender, while the chicken bakes.
- 8
Finish + serve: Rest chicken 3 minutes. Taste the sauce and adjust with more salt, a little lemon juice or vinegar, or a drizzle of honey if needed. Plate the chicken with the roasted potatoes, spoon the sauce over the chicken, and finish with the herbs. Serve with lemon wedges, if desired.
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