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Honey Mustard Chicken and Potato Roast

This one-pan wonder pairs succulent chicken with crispy potatoes, all coated in a glossy honey-mustard glaze. Easy to prep, forgiving to cook, and sure to become a weeknight staple with simple pantry ingredients and a comforting, family-friendly finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 420 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs (about 1 1/2 pounds)
  • 1 pound potatoes (Yukon Gold or red), cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard (optional, for texture)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
  • In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard (if using), minced garlic, smoked paprika, salt, pepper, lemon juice, and thyme. This will be your glossy glaze and flavor base.
  • Toss the potato chunks in about 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer on the baking sheet. Nestle the chicken thighs among the potatoes, skin-side up if you have skin, or just evenly if they’re skinless.
  • Pour half of the honey-mustard glaze over the potatoes and chicken, turning items so every piece gets a light coat. Reserve the remaining glaze for brushing during cooking.
  • Roast for 15 minutes, then give everything a gentle stir, re-coat with the remaining glaze, and return to the oven for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and caramelized along the edges.
  • If you’d like extra crispiness on the potatoes, switch the oven to broil for 2-3 minutes at the end, watching closely so nothing burns. Remove from the oven and let rest for 5 minutes before serving.