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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
