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Easy One-Pan Honey Mustard Chicken Recipe with Crispy Baby Potatoes

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A quick and easy one-pan meal featuring crispy chicken thighs and roasted baby potatoes glazed with a sweet and tangy honey mustard sauce. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 1 lb (450g) baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 tablespoons olive oil (divided)
  • 3 tablespoons honey (raw or wildflower preferred)
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • 1 teaspoon cornstarch (optional, for extra crispy potatoes)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small mixing bowl, whisk together honey, Dijon mustard, minced garlic, smoked paprika, dried thyme, salt, and pepper to make the honey mustard glaze.
  3. In a larger bowl, toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. For extra crispiness, sprinkle cornstarch and toss well.
  4. Pat chicken thighs dry with paper towels to remove excess moisture.
  5. Brush or spoon the honey mustard glaze over both sides of the chicken thighs, reserving some glaze for basting later.
  6. Arrange chicken thighs skin-side up in a large oven-safe skillet or roasting pan, spacing them apart. Scatter the potatoes around the chicken in a single layer.
  7. Drizzle the remaining 1 tablespoon olive oil over the potatoes and chicken.
  8. Roast in the oven for 25 minutes. Halfway through (around 12 minutes), baste the chicken with the reserved glaze and gently toss the potatoes to ensure even cooking.
  9. Check for doneness: chicken should reach an internal temperature of 165°F (74°C), and potatoes should be fork-tender and golden brown.
  10. Let the chicken rest for 5 minutes to lock in juices. Sprinkle chopped fresh parsley over everything before serving.

Notes

For extra crispy potatoes, toss them with cornstarch before roasting. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Avoid overcrowding the pan to prevent steaming. Baste chicken halfway through cooking for best flavor and juiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven to maintain crispiness.

Nutrition

Keywords: honey mustard chicken, one-pan meal, crispy chicken thighs, roasted baby potatoes, easy dinner, weeknight recipe, comfort food

Find it online: https://coracooks.com/easy-one-pan-honey-mustard-chicken-recipe-with-crispy-baby-potatoes/