Honey Mustard Chicken and Potatoes (One Pan)

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4-5 chicken thighs (bone-in, skin on or off)
Salt and Pepper (to taste)
1-1/2 tbsps garlic powder
1 tbsp olive oil
1 tbsp garlic (minced)
1/4 cup honey
3 tbsps whole grain mustard
2 tbsps smooth Dijon mustard
2 tbsps water
1 lb baby red potatoes (quartered)
8 oz. green beans (halved-optional)
1-2 sprigs rosemary (optional)
1. Preheat oven to 400 degrees.
2. Generously season chicken thighs with salt and pepper, and garlic powder.
3. Heat the olive oil in a large, oven-proof non-stick pan (or a well-seasoned cast iron skillet) over medium-high heat.
4. Sear the chicken thighs for 3 minutes on each side, until the skin becomes golden and crisp.
5. Leave 2 tbsps chicken juices in the pan for added flavor, and drain any excess.
6. Saute the garlic in the same pan around the chicken for 1 minute, until fragrant.
7. Mix well together the honey, both mustards, and the water and add to the pan, combining all around the chicken thighs.
8. Add the potatoes, mixing them in throughout the sauce, and season with salt and pepper.
9. Allow the honey mustard sauce to simmer for 2 minutes.
10. Transfer pan to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and is no longer pink in the middle.
11. OPTIONAL:  Remove chicken pan from the oven after 30 minutes of baking and add the green beans and rosemary sprigs, mixing throughout the sauce.  Then return the pan to the oven and bake for an additional 15 minutes, or until the chicken is completely cooked through and is no longer pink in the middle, and the potatoes are fork tender.
Serves 4-5.

This recipe is an ABSOLUTE KEEPER!   It was great.  David loved it!

Martha Johnson

Member since Aug 2007

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