Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken thighs dry and season with salt, pepper, garlic powder, and onion powder.
- Whisk honey and Dijon mustard together to make the sauce.
- Coat baby potatoes with olive oil and dried thyme.
- Arrange chicken in a baking dish and surround with potatoes.
- Pour honey mustard sauce over chicken and potatoes.
- Bake for 35-40 minutes until chicken is cooked through.
- Broil for 2-3 minutes for extra crispiness.
- Let it rest for 5-10 minutes before serving.
- Serve warm and enjoy!
Notes
- For a spicier kick, add cayenne pepper to the sauce.
- Allow the chicken to rest to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg