Honey Mustard Chicken with Roasted Potatoes Recipe

Introduction

This Honey Mustard Chicken with Roasted Potatoes is an easy, flavorful meal perfect for any night of the week. Tender chicken thighs or breasts are coated in a tangy, sweet honey mustard sauce and roasted alongside crispy baby potatoes. It’s a simple one-pan dinner that’s sure to please the whole family.

Ingredients

• 4 chicken thighs or breasts
• 500g baby potatoes, halved
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• Fresh parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Step 2: Toss the halved potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on the prepared baking sheet and roast for 15 minutes.
3. Step 3: While the potatoes roast, whisk together Dijon mustard, honey, whole-grain mustard, apple cider vinegar, minced garlic, and the remaining 1 tablespoon of olive oil to make the sauce.
4. Step 4: Add the chicken to the baking sheet with the potatoes. Brush the chicken generously with the honey mustard sauce.
5. Step 5: Return the pan to the oven and roast for another 20 to 25 minutes, basting the chicken once halfway through cooking.
6. Step 6: Garnish the finished dish with chopped fresh parsley and drizzle with any remaining sauce before serving.

Tips & Variations

• For extra crispiness, broil the chicken for the last 2–3 minutes of cooking, watching closely to avoid burning.
• Swap baby potatoes for sweet potatoes or carrots for a different flavor profile.
• If you prefer a milder mustard taste, use only Dijon mustard and omit the whole-grain mustard.
• Use skin-on chicken thighs for juicier meat and more flavorful crisp skin.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 180°C (350°F) oven until heated through, or microwave in short intervals to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. Just be sure to monitor cooking time closely, as breasts can dry out more quickly than thighs.

Is it possible to make this recipe gluten-free?

Absolutely. All the ingredients listed are naturally gluten-free. Just double-check that your mustards and vinegar don’t contain any added gluten-containing ingredients.

Honey Mustard Chicken with Roasted Potatoes Recipe

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★★★★★

4.8 from 770 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Honey Mustard Chicken with Roasted Potatoes recipe combines tender, juicy chicken thighs or breasts with crispy baby potatoes, all coated in a flavorful, tangy honey mustard sauce. Roasted to perfection in the oven, it’s an easy yet impressive meal perfect for weeknight dinners or casual gatherings.

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Ingredients

Scale 1x2x3x

Chicken

• 4 chicken thighs or breasts

Potatoes

• 500g baby potatoes, halved
• 1 tbsp olive oil
• Salt & black pepper, to taste

Honey Mustard Sauce

• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tbsp olive oil

Garnish

• Fresh parsley, for garnish

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Instructions

1. Preheat and Prepare Potatoes: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and black pepper to taste. Spread them out evenly on the baking sheet.
2. Initial Roasting: Roast the potatoes in the oven for 15 minutes to start the cooking process and allow them to crisp up slightly before adding the chicken.
3. Make Honey Mustard Sauce: While the potatoes roast, whisk together the Dijon mustard, honey, whole-grain mustard, apple cider vinegar, minced garlic, and remaining 1 tablespoon of olive oil in a bowl until well combined to create a tangy, sweet sauce.
4. Add Chicken and Coat: Remove the baking sheet from the oven and nestle the chicken thighs or breasts among the partially roasted potatoes. Generously brush the chicken pieces with the prepared honey mustard sauce, ensuring they are well coated.
5. Final Roasting and Basting: Return the baking sheet to the oven and roast for an additional 20 to 25 minutes, or until the chicken is cooked through and the potatoes are tender. Halfway through this roasting time, baste the chicken again with some of the sauce for enhanced flavor and moisture.
6. Garnish and Serve: Once cooked, garnish the chicken and potatoes with freshly chopped parsley. Drizzle any remaining honey mustard sauce over the top before serving for extra flavor.

Notes

• If using chicken breasts, be careful not to overcook as they can dry out faster than thighs.
• You can substitute baby potatoes with quartered regular potatoes if needed, adjusting roasting times.
• For extra crispiness, broil the dish for 2–3 minutes at the end but watch carefully to avoid burning.
• Leftover chicken and potatoes can be refrigerated for up to 3 days and reheated gently in the oven.
• Adjust honey quantity depending on sweetness preference.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Honey Mustard Chicken, Roasted Potatoes, Easy Dinner, Baked Chicken, Weeknight Meal