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Crispy Honey Mustard Chicken Thighs Recipe with Easy Roasted Potatoes

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Golden, crispy chicken thighs glazed with a sweet and tangy honey mustard sauce, roasted alongside flavorful potatoes for a comforting and easy meal.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • Yukon Gold or baby red potatoes, halved or quartered depending on size
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • Optional: pinch of cayenne pepper
  • Optional: swap potatoes for sweet potatoes or roasted seasonal veggies like carrots or parsnips

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, lemon juice, thyme, paprika, salt, and pepper until smooth.
  3. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  4. Brush a good layer of the honey mustard glaze onto the chicken thighs, making sure to get under the skin where possible. Set aside any leftover glaze for basting.
  5. Toss the halved potatoes in a little olive oil, salt, pepper, and a sprinkle of thyme. Spread them evenly on a baking sheet.
  6. Place the chicken thighs skin side up on the baking sheet, nestled among the potatoes but not overcrowded.
  7. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), baste the chicken with remaining glaze and turn the potatoes for even browning.
  8. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crispy. Potatoes should be tender and browned.
  9. Let the chicken rest for 5 minutes after removing from the oven to lock in juices.
  10. Serve the chicken thighs with roasted potatoes, garnished with extra fresh thyme or lemon wedges if desired.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Baste chicken halfway through cooking to avoid glaze burning. If skin isn’t crispy enough, broil for 2-3 minutes at the end, watching carefully. Avoid overcrowding pan for even roasting. Leftovers reheat best in oven covered with foil to maintain crispiness.

Nutrition

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

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