Baked Honey Mustard Chicken With Potatoes

4.58 from 7 votes

Baked Honey Mustard Chicken With Potatoes

This tangy, sweet, with a bit of spice Baked Honey Mustard Chicken with Potatoes is an easy one-pan healthy dinner that the whole family will love! With fresh veggies and perfectly baked tender boneless chicken thighs infused with a delicious honey mustard sauce, this dish is unbelievably good!

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: American

Servings:

Calories: 611kcal

Author: Joanna Cismaru

Ingredients

Chicken

2 tablespoons Dijon mustard
2 tablespoons honey
¼ cup olive oil
4 cloves garlic minced
½ teaspoon salt
½ teaspoon pepper freshly ground
2 tablespoons freshly parsley chopped
6 chicken thighs boneless and skinless

Veggies

1 large onion cut in quarters
2 large carrots peeled and cut in 1-inch pieces
4 large potatoes peeled and cut in 1-inch pieces, such as Yukon gold
¼ cup olive oil
2 sprigs fresh thyme chopped
salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 400°F.
In a large bowl, add the mustard, honey, olive oil, garlic, salt, pepper, parsley and whisk well. Add the chicken and toss well with the dressing. Cover the bowl with plastic wrap and refrigerate until ready to use.
Add the onion, carrots, potatoes to a large Dutch oven or oven safe skillet. Drizzle the olive oil over the veggies and season with fresh thyme and salt and pepper. Toss everything well.
Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 20 minutes.
Remove the skillet from the oven and place the marinated chicken thighs on top of the veggies. If there's leftover dressing brush over the chicken generously.
Transfer the skillet back to the oven, uncovered and bake for another 30 to 45 minutes or until the chicken is cooked through and the vegetables are fork tender. The chicken is cooked when an inserted thermometer registers at 165°F.
Garnish with parsley and serve.

Notes

Use a large pan. Your baking pan needs to be large enough so that the chicken thighs can be placed in a single layer. This is to ensure that your chicken bakes evenly.
Cook separately. It may be tempting to bake the veggies and chicken together, but they have different cooking times. So for the best results, the chicken needs to be added later.
Use fresh herbs. Fresh parsley and thyme will add the most flavor to the honey mustard chicken and potatoes. They truly make a difference in the outcome of the baked honey mustard chicken.
Leftovers will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.

Nutrition