Baked Honey Mustard Chicken With Potatoes

This tangy, sweet, with a bit of spice Baked Honey Mustard Chicken with Potatoes is an easy one-pan healthy dinner that the whole family will love! With fresh veggies and perfectly baked tender boneless chicken thighs infused with a delicious honey mustard sauce, this dish is unbelievably good!

📝 Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/4 cup olive oil
• 4 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (freshly ground)
• 2 tablespoons freshly parsley (chopped)
• 6 chicken thighs (boneless and skinless)
• 1 large onion (cut in quarters)
• 2 large carrots (peeled and cut in 1-inch pieces)
• 4 large potatoes (peeled and cut in 1-inch pieces, such as Yukon gold)
• 1/4 cup olive oil
• 2 sprigs fresh thyme (chopped)
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F.
2. 2In a large bowl, add the mustard, honey, olive oil, garlic, salt, pepper, parsley and whisk well. Add the chicken and toss well with the dressing. Cover the bowl with plastic wrap and refrigerate until ready to use.
3. 3Add the onion, carrots, potatoes to a large Dutch oven or oven safe skillet. Drizzle the olive oil over the veggies and season with fresh thyme and salt and pepper. Toss everything well.
4. 4Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 20 minutes.
5. 5Remove the skillet from the oven and place the marinated chicken thighs on top of the veggies. If there's leftover dressing brush over the chicken generously.
6. 6Transfer the skillet back to the oven, uncovered and bake for another 30 to 45 minutes or until the chicken is cooked through and the vegetables are fork tender. The chicken is cooked when an inserted thermometer registers at 165°F.
7. 7Garnish with parsley and serve.