Description
Experience the ultimate comfort food with these baked honey mustard chicken thighs. This rustic sheet pan meal features bone-in, skin-on chicken and tender fingerling potatoes, all coated in a tangy, sweet glaze of stone-ground mustard, honey, and fresh garlic. Perfectly balanced and deeply flavorful, this one-pan dinner delivers a professional-grade taste with minimal cleanup, making it a perfect solution for busy weeknights or a cozy weekend gathering.
Ingredients
8 bone-in, skin-on chicken thighs (approx 2.5 lbs)
1 lb fingerling potatoes, halved
0.25 cup stone-ground mustard
3 tablespoons honey
5 cloves garlic, finely grated
1 tablespoon fresh thyme, chopped
1 teaspoon ground black pepper
0.5 teaspoon kosher salt
Fresh thyme sprigs for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the stone-ground mustard, honey, grated garlic, chopped thyme, pepper, and salt.
Place the chicken thighs and halved fingerling potatoes on a large sheet pan.
Pour the honey mustard mixture over the chicken and potatoes, massaging it in thoroughly to ensure everything is evenly coated.
Arrange the chicken skin-side up and nestle the potatoes around the chicken.
Roast in the oven for 35-40 minutes, or until the chicken skin is golden and crispy and the potatoes are tender.
Remove from the oven, garnish with fresh thyme sprigs, and serve warm.
Notes
For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking. Ensure the chicken reaches an internal temperature of 165°F (74°C). Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 2 thighs with potatoes
- Calories: 450
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 165mg