Golden baked chicken thighs glazed in a tangy honey-mustard sauce with caramelized edges.
Crisp-skinned and juicy with tender, buttery baby potatoes roasted in the same pan.
Sweet, savory, and lightly herbed—comforting without fuss.
Ready in about 40 minutes, perfect for weeknight dinners or casual weekend meals.
Serve with a green salad or steamed vegetables for a complete plate.
Ingredients
- Bone-in, skin-on chicken thighs (4–6, about 1.5–2 lb)
- Baby potatoes (1.5 lb), halved if larger
- Olive oil (2 tbsp)
- Dijon mustard (3 tbsp)
- Honey (2 tbsp)
- Apple cider vinegar (1 tbsp)
- Garlic cloves, minced (2)
- Smoked paprika (1 tsp)
- Dried thyme (1 tsp) or 1 tbsp fresh thyme leaves
- Salt (1 tsp) and freshly ground black pepper (1/2 tsp)
- Fresh parsley, chopped (2 tbsp) for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment for easy cleanup.
- In a small bowl, whisk together Dijon, honey, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper to make the glaze.
- Toss halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, and half the thyme; spread them in an even layer on the sheet pan.
- Pat the chicken thighs dry, then rub the skin with the remaining 1 tablespoon olive oil. Season lightly with salt and pepper.
- Place chicken thighs skin-side up among the potatoes. Brush the tops and sides of the chicken and potatoes with most of the honey-mustard glaze, reserving a few tablespoons.
- Roast for 25 minutes, then remove the pan and brush the chicken with the reserved glaze. Stir the potatoes so they brown evenly.
- Return to the oven and roast 10–12 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
- If you like extra crisp skin, broil on high for 2–3 minutes while watching closely.
- Remove from oven, let rest 5 minutes. Sprinkle with fresh parsley and the remaining thyme before serving.
- Serve warm straight from the sheet pan with a simple green salad or steamed greens.
Tips or Variations
- Swap chicken thighs for bone-in chicken breasts; increase roasting time to reach 165°F internal temperature.
- Add halved Brussels sprouts or carrot sticks to the pan for an extra vegetable boost.