Honey-Mustard Chicken and Potatoes
This Honey-Mustard Chicken and Potatoes makes for an easy and delicious one pan meal. Made with tender juicy chicken thighs, creamy potato medley and a tangy and sweet honey-mustard dressing. Make it on a hectic weeknight, as a holiday meal, or any occasion. Whether you’re making it for your family or entertainment everyone is sure to love it!
Ingredients
- 2 lbs boneless, skinless chicken thighs
- salt and pepper to taste
- 1 tbsp olive oil
- 1.5 lbs mini potato medley
For Dressing:
- 1/4 cup whole grain dijon mustard
- 1/3 cup honey
- 3-4 tbsp lemon juice (about juice from 2 lemons)
- 1 tbsp fresh thyme
- 1 tsp fresh rosemary
- 5 garlic cloves
- 1 tsp pink salt
- 1/2 tsp black pepper
Instructions
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Preheat oven at 400 degrees F. Pat dry chicken thighs and sprinkle with salt and pepper to taste if desired. Set aside.
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Place a large cast iron skillet on stovetop and drizzle with olive oil. Heat up oil on medium-high heat. Place chicken thighs on heated skillet and brown for 3-4 minutes or until they start to get that slightly golden brown color. Use tongs to flip thighs over and brown that side for 3-4 minutes as well. At this point chicken doesn't have to be completely cooked. Just enough to get the juices flowing. It will completely cook in the oven. You will probably have to cook the thighs in batches. Remove the first batch from the skillet and set aside. Repeat process with the next batch of thighs until they are all browned.
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While chicken tights brown, combine all of the ingredients for dressing in a small mixing bowl. Whisk until ingredients are well combined and smooth consistency is reached.
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Return all cooked chicken thighs to the skillet placing them next to each other leaving some room in between them. Quarter potatoes and add them to skillet around chicken thighs. Pour dressing over chicken and potatoes spreading evenly. Use a spoon or turkey baster to scoop some of the dressing from skillet and drizzle over chicken and potatoes until all are well coated.
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Place in preheated oven and bake for 40-45 minutes until chicken is cooked through.
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Carefully remove from oven serve immediately while it's still warm. Enjoy!
Recipe Notes
Tips and Substitutions:
- Don’t skip searing the thighs first– Searing chicken thighs before slow cooking helps them release some juices which elevates flavor.
- Use a meat thermometer– To ensure chicken’s internal temperature is 165 degrees Fahrenheit once they are done cooking. Depending on the size of the thighs, cooking time may vary.
- Substitute thighs for other chicken parts- Chicken thighs pack a lot of flavor and are great for this recipe. But if you prefer to use another chicken part or have other parts handy, you can use those too. Chicken breasts or drumsticks are great for this recipe too.
- Switch up your potatoes- Use any potatoes that are starchy and waxy as these are the best for roasting. They get crispy and caramelized making them perfect for this dish. Gold Yukon potatoes, baby red potatoes or purple potatoes are all great to use in this dish.
- Use a cast iron skillet that is at least 12 inches- This will give you enough space to roast both the chicken thighs and potatoes.
- Brown chicken thighs in batches- this will give you more room to cook and flip the thighs. It will also give more space for the chicken to start to brown and release some juices.
- Substitute for olive oil– Use any other cooking oil like avocado oil or refined coconut oil.