You are here: Home » Recipes » Honey-Mustard Chicken with Roasted New Potatoes 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 PrintEmail A honey and mustard coating flavors succulent boneless, skinless chicken thighs. Red potatoes baked with the chicken soak up the juices. Ingredients 4 (6-ounce) boneless, skinless chicken thighs1/2 teaspoon salt Coarsely ground black pepper4 tablespoons Dijon mustard2 tablespoons honey1 minced shallot1 tablespoon minced fresh thyme leaves or ½ teaspoon dried1 pound small red potatoes, cut into halves Olive oil cooking spray Instructions Preheat oven to 375F. 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. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper. Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender. Recipe by Greg Patent.