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Crispy Honey Mustard Chicken Thighs with Roasted Potatoes

crispy honey mustard chicken thighs - featured image
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This easy recipe features crispy skin-on chicken thighs coated in a tangy honey mustard glaze, roasted alongside golden, crispy baby Yukon gold potatoes for a comforting and satisfying dinner.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil (for roasting chicken)
  • 3 tablespoons honey (preferably raw or local)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 1 lb baby Yukon gold potatoes (about 450 g), halved or quartered if large
  • 2 tablespoons olive oil (for potatoes)
  • 1 tablespoon fresh rosemary, chopped (or dried)
  • Salt and pepper, to taste
  • 3 garlic cloves, smashed

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby Yukon gold potatoes. Toss them in a medium bowl with 2 tablespoons olive oil, chopped rosemary, smashed garlic cloves, and a pinch of salt and pepper. Spread them out evenly on one side of your baking sheet.
  3. Pat each chicken thigh completely dry with paper towels.
  4. Generously season both sides of the chicken thighs with salt and black pepper.
  5. Arrange chicken thighs skin-side down on the other side of the baking sheet. Drizzle with 1 tablespoon olive oil.
  6. Roast the chicken and potatoes for 25 minutes without moving them.
  7. While the chicken roasts, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, and smoked paprika in a small bowl.
  8. After 25 minutes, carefully flip the chicken thighs skin-side up. Brush each piece generously with the honey mustard glaze. Toss the potatoes around a bit to coat them in the pan juices.
  9. Continue roasting for another 15 minutes until the chicken skin is golden and crispy, the internal temperature reaches 165°F (74°C), and the potatoes are tender and browned.
  10. Remove the pan from the oven and let the chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Roast at high heat (425°F) and start skin-side down to render fat and crisp skin. Apply honey mustard glaze in the last 15 minutes to avoid burning. Let chicken rest 5 minutes before serving. For extra crispiness, broil for 2-3 minutes at the end, watching carefully to avoid burning.

Nutrition

Keywords: crispy chicken thighs, honey mustard chicken, roasted potatoes, easy dinner, weeknight meal, gluten-free, dairy-free

Find it online: https://jodierecipes.com/crispy-honey-mustard-chicken-thighs-recipe-easy-roasted-potatoes-dinner/