Honey Mustard Chicken and Potatoes

Close-up of honey mustard chicken thighs with potatoes and broccoli

5 from 1 vote

This Honey Mustard Chicken and Potatoes recipe makes crispy, juicy chicken thighs in a sweet but tangy sauce, baked with potatoes and broccoli for dinner in one pan. Minimal prep and clean-up makes this an easy weeknight dinner option!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: easy chicken recipes, honey mustard chicken bake, honey mustard chicken thighs

Servings: servings

Calories: 380kcal

Author: Jill

Ingredients

6 chicken thighs bone in, skin on ( about 1.37 lb 625 g)
Sea salt to season
Ground black pepper to season
1 teaspoon oregano
1 tablespoon extra virgin olive oil
1 pound yukon potatoes diced (453 g)
1 small onion thinly sliced
1 tablespoon garlic minced
3 tablespoons honey
2 tablespoons wholegrain mustard
2 tablespoons Dijon mustard
2 thyme sprigs
1 cup broccoli florets halved (3.20 oz | 91 g)

Instructions

Preheat the oven to 400 F | 200 C.
Wash and pat dry chicken thighs. Season with salt, pepper and oregano.
Heat a large oven-proof nonstick skillet with oil over medium-high heat. When the skillet is smoked hot, sear chicken thighs on both sides until golden and crispy. Remove chicken from the skillet and set aside. Leave the grease in the skillet.
Season potatoes with salt and pepper then fry the potatoes in the skillet for 2 minutes in it. Remove and set aside with the chicken
Fry onion and garlic until fragrant. Add honey, wholegrain mustard, Dijon mustard and thyme sprigs in the skillet. Stir all together.
Add chicken and potatoes back in the skillet. Cover with sauce.
Remove from the stove and place an oven-proof skillet in the middle of the oven. Bake for 20-25 minutes depending on the size of the chicken thighs.
Add the broccoli around the chicken and bake for another 15 minutes. Chicken must be cooked through and the juice must be clear and not pink. The potatoes must be tender.

Nutrition