Description
Honey Mustard Chicken and Roasted Potatoes is a delightful dish that combines sweet and tangy flavors, featuring juicy chicken and crispy roasted potatoes.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- Salt and pepper (to taste)
- 500 grams baby potatoes (halved)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- In a bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, chopped rosemary, salt, and pepper until well combined.
- Place the chicken thighs in a large bowl or a zip-top bag and pour the marinade over the chicken, ensuring each piece is well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- In a separate bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until evenly coated.
- In a large baking dish, arrange the marinated chicken thighs skin-side up and scatter the seasoned baby potatoes around the chicken.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
Notes
- Don’t skip the marinating step; it adds flavor and moisture to the chicken.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) to avoid undercooking.
- For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Honey Mustard Chicken, Roasted Potatoes, Easy Dinner, Family Meal