Juicy, skin-on chicken thighs roast to crisped edges while staying tender inside. New potatoes become creamy and lightly caramelized under a tangy mustard-honey glaze. Fresh thyme and rosemary add an aromatic, savory note that brightens each bite. The overall texture pairs crisp skin with soft potatoes and a sticky, glossy coating. Serve warm for a cozy weeknight dinner or a relaxed weekend meal with a simple salad.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 lb)
- 1 1/2 lb new potatoes, halved if large
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional for texture)
- 1 1/2 tbsp honey
- 3 tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves, plus extra sprigs
- 1 tsp chopped fresh rosemary
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
- In a bowl, whisk together Dijon mustard, whole-grain mustard (if using), honey, 2 tbsp olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, 1 tsp salt and 1/2 tsp pepper to make the glaze.
- Toss the halved new potatoes with the remaining 1 tbsp olive oil, a pinch of salt and pepper. Spread them cut-side down on one side of the prepared baking sheet in a single layer.
- Pat chicken thighs dry and season both sides with salt and pepper. Brush a thin layer of the mustard glaze over the skin side of each thigh and place them skin-side up on the baking sheet next to the potatoes.
- Roast in the preheated oven for 25 minutes. After 25 minutes, spoon or brush more glaze over each thigh and turn the potatoes so their cut sides can brown; return to oven.
- Continue roasting another 12–18 minutes, until the chicken reaches 165°F (74°C) and the skin is golden and crisp and potatoes are fork-tender. If needed, broil 1–2 minutes to crisp the skin—watch closely to avoid burning.
- Remove from oven and let the chicken rest 5 minutes. Spoon any pan juices over the chicken and potatoes, sprinkle chopped parsley and extra thyme, and serve warm.
Tips or Variations
- For a gluten-free option, ensure your mustard contains no additives; swap honey for maple for a different sweetness.
- Use boneless thighs for quicker cooking (reduce roast time by 8–10 minutes) or add halved baby carrots for a heartier sheet-pan meal.