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.



Get every new post delivered to your Inbox.

Join 278 other followers