Juicy Dijon-baked chicken thighs are glazed with a tangy mustard crust and roast until caramelized. The potato wedges are seasoned with herbs and oven-crisped for a crunchy exterior and fluffy interior. The flavor is savory with a mild mustard tang and bright herb notes, balanced by a crisp, golden finish. Serve this hearty dish for weeknight dinners or casual weekend gatherings.
Ingredients
- Bone-in, skin-on chicken thighs (6 pieces, about 2.5–3 lb / 1.2 kg)
- Dijon mustard (3 tablespoons)
- Olive oil (3 tablespoons)
- Garlic, minced (3 cloves)
- Dried oregano (1 teaspoon)
- Dried thyme (1 teaspoon)
- Smoked paprika (1/2 teaspoon)
- Salt (1 1/2 teaspoons) and black pepper (1/2 teaspoon), divided
- Baby potatoes, halved or quartered if large (1.5 lb / 700 g)
- Fresh parsley, chopped (2 tablespoons)
- Lemon wedges (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it for easier cleanup.
- In a small bowl, whisk together the Dijon mustard, 1 tablespoon olive oil, minced garlic, oregano, thyme, smoked paprika, and 1/2 teaspoon salt and a pinch of black pepper to make the mustard glaze.
- Place the halved baby potatoes in a large bowl. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon black pepper, and a light sprinkle of paprika. Spread the potatoes in an even layer on the prepared sheet pan.
- Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Arrange the thighs skin-side up on top of the potatoes, leaving a little space between pieces.
- Brush the mustard glaze generously over the skin of each chicken thigh, reserving a tablespoon of glaze for later. Tuck any extra garlic bits among the potatoes for flavor.
- Roast in the preheated oven for 35–40 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C). If you want extra-crispy skin, broil on high for 2–3 minutes at the end—watch closely to avoid burning.
- Remove the pan from the oven and brush the reserved glaze over the chicken. Let the chicken rest for 5 minutes so juices settle and the glaze sets.
- Sprinkle chopped parsley over the chicken and potatoes, serve with lemon wedges on the side for squeezing, and transfer to plates while hot.
Tips or Variations
- For faster cooking, use boneless thighs and reduce roast time by 7–10 minutes; adjust until internal temp reads 165°F (74°C).
- Swap baby potatoes for fingerlings or use a mix of carrots and potatoes for a sweeter vegetable contrast.
