Description

A delicious, balanced one-pan meal perfect for busy weeknights. Bone-in chicken thighs are seared until golden, then roasted alongside baby red potatoes in a tangy, caramelized honey-mustard glaze. This recipe uses simple, high-quality ingredients like wholegrain and Dijon mustards to create a complex, satisfying flavor profile, with minimal cleanup required.

Ingredients

Scale

4–5 bone-in, skin-on chicken thighs
0.5 tsp salt
0.5 tsp freshly cracked black pepper
1.5 tbsp garlic powder
1 tbsp extra virgin olive oil
1 tbsp freshly minced garlic
0.5 cup mild floral honey
3 tbsp wholegrain mustard
2 tbsp Dijon mustard
2 tbsp water
1 pound baby red potatoes, quartered
8 ounces green beans, halved (optional)

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Season the chicken thighs generously with salt, pepper, and garlic powder on both sides.
Heat the olive oil in a large, oven-proof skillet over medium-high heat.
Sear the chicken thighs for three minutes per side until the skin is crisp and golden brown.
Drain excess fat, leaving two tablespoons in the pan.
Whisk together honey, wholegrain mustard, Dijon mustard, minced garlic, and water in a bowl.
Arrange the quartered potatoes around the chicken in the skillet.
Pour the honey mustard glaze over the chicken and potatoes.
Transfer the skillet to the preheated oven and roast for approximately 40 minutes, or until the chicken is cooked through and potatoes are tender.
If using, toss in the green beans during the last 10 minutes of roasting.

Notes

Ensure the chicken is seared properly to develop deep flavor. You can swap green beans with other roastable vegetables like carrots or Brussels sprouts to vary the dish. Store leftovers in an airtight container for up to 3 days.

Prep Time: 15
Cook Time: 45
Category: Sheet Pan Dinners
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with potatoes
Calories: 450
Sugar: 22g
Sodium: 580mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 35g
Fiber: 3g
Protein: 32g
Cholesterol: 110mg