Baked Honey Mustard Chicken Thighs Recipe
These flavorful honey mustard chicken thighs are baked in the oven along with tender potatoes for the most beautiful sheet pan meal!
Servings: 8 people
Calories: 505kcal
Ingredients
For the Chicken:
- 8 bone-in, skin-on chicken thighs about 2½ pounds*
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- fresh thyme sprigs
For the Mustard Sauce:
- ¼ cup stone ground mustard **
- 3 tablespoons honey ***
- 5 cloves garlic grated
- 1 tablespoon chopped fresh thyme
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
For the Potatoes:
- 2 pounds multi-colored fingerling potatoes ****
- 2 tablespoons salted butter ¼ stick, melted
- 1 teaspoons fresh thyme leaves
- kosher salt to taste
- ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Once boiling, place the potatoes in the water. Bring the water to a steady simmer and allow the potatoes to cook for about 10-15 minutes; or until you can pierce one of the largest potatoes with a fork. Remove the pot from the heat but leave the potatoes in the pot with the hot water for 10-15 minutes. Drain the potatoes in a strainer and allow them to cool slightly while you prepare the chicken.2 pounds multi-colored fingerling potatoes
- Preheat your oven to 400°F. In a large bowl, combine the mustard, honey, garlic, thyme, salt and pepper.¼ cup stone ground mustard, 3 tablespoons honey, 5 cloves garlic, 1 tablespoon chopped fresh thyme, 1 teaspoon ground black pepper, ½ teaspoon kosher salt
- Toss the chicken thighs in the ½ teaspoon of black pepper and ¼ teaspoon of salt, along with half of the mustard mixture. Allow the thighs to marinate for 10-15 minutes or so while you finish preparing the potatoes.8 bone-in, skin-on chicken thighs, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt
- Take the potatoes from the strainer and slice any large ones in half, so that all potatoes are roughly the same size.
- Toss the potatoes in the melted butter, thyme leaves, and a pinch of salt and pepper.2 tablespoons salted butter, 1 teaspoons fresh thyme leaves, kosher salt, ground black pepper
- Arrange the chicken thighs on a large sheet pan with the potatoes surrounding them. Make sure the chicken is skin side up, and potatoes are cut side down.
- Spread a small amount of the mustard mixture on each thigh.
- Place fresh thyme sprigs all around the pan. Roast the pan in the oven for 30-35 minutes.fresh thyme sprigs
- Remove the pan from the oven and pour or rub the remaining mustard sauce on top of each piece of chicken. Place the chicken back into the oven and roast for an additional 10-15 minutes, or until the internal temperature of the chicken thighs are around 175°F.
- Allow the chicken to cool slightly, then plate the chicken and potatoes and enjoy!
Video
Notes
*The cooking time for this sheet pan meal is for bone-in, skin-on chicken thighs. Boneless chicken thighs will cook through a little faster.
**Stone ground grainy mustard is key! It provides a nice tang and texture to the chicken. But Dijon mustard can be used if you prefer.
***Agave is a good substitute.
****Baby potatoes or quartered potatoes can be used instead.
Tips:
- For more flavor, marinate the chicken thighs in the fridge for 1-2 hours prior to roasting.
- Parboiling the potatoes prior to roasting them provides the most perfect crispy potatoes on the outside while being super tender on the inside.
- Sometimes, I like to toss some thinly sliced red onions in with the potatoes and butter and add them to the roasting pan. It's an easy way to add a little more flavor.
- Chicken thighs should be cooked to 165-175°F before consuming.
Nutrition
Calories: 505kcal | Carbohydrates: 29g | Protein: 30g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 750mg | Potassium: 924mg | Fiber: 3g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 3mg