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- 4 bone-in, skin-on chicken thighs - 1 lb baby potatoes, halved - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 4 cloves garlic, minced - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and black pepper to taste - Fresh parsley for garnish I love the main ingredients in this dish. The chicken thighs bring rich flavor and moisture. Baby potatoes add heartiness and a nice texture. You can easily find these at your local grocery store. The marinade components are key to the dish’s success. Dijon mustard gives a sharp bite. Honey adds sweetness, creating a perfect balance. Olive oil keeps everything moist. Apple cider vinegar brightens up the flavors. For seasoning and garnish, garlic is a must. It adds depth and aroma. Dried rosemary and thyme bring earthy notes. Salt and black pepper enhance every bite. Fresh parsley adds a lovely pop of color and freshness. These ingredients work together to create a delicious meal. Each bite bursts with flavor. Plus, they are easy to prepare and fun to cook! - Preheat the oven to 425°F (220°C). - In a bowl, mix the honey mustard marinade. Whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 4 minced garlic cloves, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and a pinch of salt and pepper. This mix will coat your chicken and potatoes in flavor. - Place 4 bone-in, skin-on chicken thighs in a large bowl. Pour half of the honey mustard sauce over the chicken. Toss the chicken gently to coat it well. - Allow it to marinate for 10 minutes. This short time ensures your chicken absorbs the flavors. - Take 1 pound of baby potatoes and halve them. Arrange the potatoes in a single layer on a rimmed sheet pan. Drizzle them with olive oil. Season with salt and black pepper, then toss to coat. - Make space on the sheet pan. Nest the marinated chicken thighs among the potatoes, skin side up. Drizzle the remaining honey mustard sauce over the chicken. - Place the sheet pan in your preheated oven. Bake for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C). The potatoes should be tender and golden brown. - For a crispy skin finish, switch your oven to broil for 2-3 minutes. Keep an eye on it to avoid burning. - Remove the pan from the oven and let it rest for 5 minutes. This helps the juices settle. Just before serving, garnish with chopped parsley for a fresh touch. To get juicy chicken thighs, start with bone-in, skin-on pieces. This keeps the meat moist. Marinate the chicken for at least 10 minutes. This helps it soak up the honey mustard flavor. Don't skip the seasoning! Use salt and pepper to enhance taste. For crispy skin, bake at high heat. Set your oven to 425°F (220°C). This helps the skin get nice and golden. If you want extra crisp, broil for a few minutes at the end. Keep a close eye to avoid burning. Choosing the right potatoes is key. Baby potatoes work well because they cook evenly. Cut them in half to speed up cooking. Their skins get crispy and tasty. For even seasoning, drizzle olive oil on the potatoes. Toss them with salt and pepper. Make sure every piece gets coated. This ensures great flavor in every bite. To present the dish nicely, serve it right from the sheet pan. This gives a rustic look. If you prefer, transfer the chicken and potatoes to a platter. Drizzle some of the pan juices over them for extra flavor. Pair this dish with a fresh salad or some crusty bread. A crisp white wine or iced tea also complements the meal perfectly. Enjoy your beautiful, tasty creation! {{image_4}} You can switch up the protein in this dish. Instead of chicken thighs, you can use chicken breasts. Pork chops or even firm tofu are great alternatives. Each option brings its own taste. When it comes to potatoes, you have choices too. Yukon Gold or red potatoes work well. Sweet potatoes can add a new twist. Just cut them into similar sizes for even cooking. Want to add more veggies? Carrots and green beans are perfect. They roast well and soak up flavors. Bell peppers or zucchini can also add color and taste. Just cut them into bite-sized pieces and toss them on the pan. You can also try different marinades. A soy sauce or teriyaki mix can add a savory kick. For a spicy note, add some chili paste to the marinade. Experimenting keeps your meals exciting. If you want to save time, use an Instant Pot. Cook the chicken and potatoes together in it. This method keeps everything juicy and tender. You can also try an air fryer for a crispy finish. Just reduce the cooking time a bit. In summer, grilling is a fun option. You can grill the chicken and potatoes on skewers. Brush the honey mustard sauce on while cooking. It gives great flavor and a nice char. After enjoying your meal, you might have some leftovers. Store any leftover chicken and potatoes in an airtight container. Keep them in the fridge. They should stay good for about three to four days. If you want to keep them longer, consider freezing. For freezing, make sure to let the dish cool completely. Then, transfer it to a freezer-safe container or bag. It can last for up to three months in the freezer. Remember to label the container with the date for easy tracking. When you're ready to enjoy your leftovers, reheating them is key. The best method is to use an oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover with foil to keep the moisture in. Heat for about 20-25 minutes or until warm. If you want to crisp up the skin again, remove the foil for the last 5 minutes. You can also use a microwave for quick reheating. Place a portion on a microwave-safe plate. Cover it with a damp paper towel to keep moisture. Heat in 1-minute intervals until warm. However, this may not keep the texture as well as the oven method. Enjoy your leftovers while they taste fresh! Marinate chicken for at least 10 minutes. This time allows the flavors to soak in. For a deeper taste, try marinating for up to 2 hours in the fridge. Just don’t go overboard, or the chicken may get too salty. Yes, you can use skinless chicken thighs. They will still cook well, but you might miss some crunch. Skin adds flavor and keeps the chicken juicy. If you use skinless, keep an eye on cooking time. They may cook faster than skin-on thighs. Yes, this recipe can be gluten-free! Dijon mustard usually contains no gluten, but check the label. If you want to be safe, use gluten-free mustard. This way, everyone can enjoy the meal. This dish goes well with many sides. Here are some great options: - Fresh green salad - Crusty bread - Steamed vegetables - Roasted carrots - Creamy coleslaw These sides add balance and color to your meal. Enjoy! This blog post covered a simple and tasty chicken and potato dish. We talked about the essential ingredients, marinade, seasoning, and cooking steps. You can swap ingredients and try new flavors, too. Remember, marinating is key for juicy chicken and crispy skin. Serve it up nicely for an appealing meal. Enjoy getting creative in the kitchen! Your next delicious dinner awaits.

Sheet Pan Honey Mustard Chicken & Potatoes

Discover the deliciousness of Sweet & Savory Sheet Pan Honey Mustard Chicken & Potatoes Delight! This easy recipe combines juicy chicken thighs with tender baby potatoes, all coated in a flavorful honey mustard sauce. Perfect for busy weeknights, this one-pan meal is simple to prepare and absolutely satisfying. Click through to explore this mouthwatering recipe and bring a burst of flavor to your dinner table!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil (plus more for potatoes)

1 tablespoon apple cider vinegar

4 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking.

    In a medium-sized mixing bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, dried rosemary, dried thyme, and a generous pinch of salt and pepper until the mixture is smooth and well combined.

      Place the chicken thighs in a large mixing bowl. Pour half of the honey mustard sauce over the chicken and gently toss to ensure that each piece is evenly coated. Allow the chicken to marinate for about 10 minutes while you prep the potatoes.

        On a rimmed sheet pan, arrange the halved baby potatoes in a single layer. Drizzle them with olive oil, and season with salt and black pepper. Toss the potatoes to coat them evenly with the oil and seasoning.

          Make space on the sheet pan by nesting the marinated chicken thighs among the potatoes, ensuring the skin side is facing up. Drizzle the remaining honey mustard sauce over the chicken thighs, allowing the flavors to meld as they bake.

            Place the sheet pan in the preheated oven and bake for 35-40 minutes. The chicken should be cooked through (reach an internal temperature of 165°F/75°C), and the potatoes should be tender and golden brown.

              For an optional crispy skin finish, switch your oven to broil and broil the dish for an additional 2-3 minutes. Keep an eye on it to prevent burning.

                Once fully cooked, remove the sheet pan from the oven and let it rest for about 5 minutes. Just before serving, garnish with freshly chopped parsley for a bright, appealing touch.

                  Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings

                    - Presentation Tips: For a rustic and inviting presentation, serve directly from the sheet pan. If desired, transfer the chicken and potatoes to a large serving platter. Drizzle any flavorful juices remaining on the pan over the dish and sprinkle extra parsley for an elegant finishing touch.