Honey-Mustard Chicken with Roasted New Potatoes

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 50 mins

Boneless skinless chicken thighs are usually less expensive than breasts.

Mark Boughton Photography/Teresa Blackburn Styling

A honey and mustard coating flavors succulent boneless, skinless chicken thighs. Red potatoes baked with the chicken soak up the juices.


4 (6-ounce) boneless, skinless chicken thighs
1/2 teaspoon salt
Coarsely ground black pepper
4 tablespoons Dijon mustard
2 tablespoons honey
1 minced shallot
1 tablespoon minced fresh thyme leaves or ½ teaspoon dried
1 pound small red potatoes, cut into halves
Olive oil cooking spray


  1. Preheat oven to 375F.
  2. Sprinkle chicken thighs  with 1/4 teaspoon salt and pepper. Place in a 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.
  3. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.
  4. Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender.

Recipe by Greg Patent.