Honey Mustard Glazed Chicken Thighs with Roasted Potatoes
Juicy chicken thighs coated in a sweet and tangy honey mustard glaze, paired with perfectly roasted potatoes for a satisfying dinner.
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Ingredients
Yields 4 servings
- (4) chicken thighs, skin-on and bone-in
- (1/4 cups) honey
- (3 tbsp) Dijon mustard
- (2 tbsp) olive oil
- (1 tsp) garlic powder
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1 lb) baby potatoes, halved
- (1 tsp) fresh rosemary, chopped (optional)
- (1 tbsp) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a mixing bowl, combine (1/4 cup) honey, (3 tbsp) Dijon mustard, (1 tsp) garlic powder, (1/2 tsp) salt, and (1/4 tsp) black pepper to create the honey mustard glaze.
- 3
Coat the (4) chicken thighs with half of the honey mustard mixture, ensuring every piece is well-covered. Set the rest aside for later.
- 4
In a large bowl, toss the (1 lb) halved baby potatoes with (2 tbsp) olive oil, (1/2 tsp) salt, (1/4 tsp) black pepper, and (1 tsp) fresh rosemary, if using.
- 5
Spread the seasoned potatoes onto a baking sheet lined with parchment paper in a single layer.
- 6
Place the coated chicken thighs on the same baking sheet, skin side up, next to the potatoes.
- 7
Roast in the preheated oven for about 40-45 minutes, or until the chicken thighs are cooked through (internal temperature of 165°F) and the potatoes are golden brown, stirring the potatoes halfway through cooking.
- 8
During the last 5 minutes of roasting, brush the remaining honey mustard mixture over the chicken thighs for a sticky glaze.
- 9
Once done, remove from the oven and let rest for a few minutes. Garnish with (1 tbsp) chopped fresh parsley before serving.
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