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Honey-Mustard Chicken with Roasted New Potatoes

Honey-Mustard Chicken with Roasted New Potatoes

Boneless skinless chicken thighs are usually less expensive than breasts.

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

Prep: 10 days Cook: 50 days
Serves: 4 Save

Ingredients (10)

  • 4 Chicken Thighs, Boneless, Skinless, 4–6oz ea
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 T Dijon Mustard
  • 2 T Honey
  • 1 Shallot
  • 1 T Minced Thyme
  • or ½ tsp Dried Thyme
  • 1 lb Red Potato
  • ¼ oz Olive Oil Cooking Spray
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Directions

  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.