With a dash of honey and mustard mixing chicken thighs and potatoes, this simple to make but excellent dinner is sweet and savory.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup chicken broth
- ½ cup honey
- ¼ cup prepared yellow mustard
- 1 tablespoon mustard powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon rosemary flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 chicken thighs
- 3 pounds red potatoes, unpeeled and diced into 3/4-inch cubes
- 1 large yellow onion, coarsely chopped
Instructions
- Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.
- Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
- Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 3 g |
| Sodium | 601 mg |
| Sugars | 20 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Wanted a quick recipe for chicken thighs and this wasn’t it. Maybe it was the garlic as my wife says, or the honey which was just too sweet for me, but the flavor of the liquid was unpalatable; It tasted like a marinade.
Chicken tasted great. Next time I will use skinless thighs. I ended up removing the potatoes. I will cook them seperate the next time . Then I had to increase the cooking time for the chicken for an additional 20 minutes. Potatoes were not done at the end of the 50 minutes. I will make this again with my adjustments.
This was way too liquidy and way too sweet. It was just ok. I won’t make again.
Loved it. Used fresh rosemary cause i have a huge bush of it. Used citrus blossom honey, amazing. I ate this dish for 4 days straight. It got better each night. I used the potatoes/onions in the morning with some scrambled eggs.. omg…
In general, I didn’t like the flavor, but that’s just a personal thing. Some things I did a little differently that might help others that want to try it. I don’t like dark meat, so I quartered chicken breasts instead. I still baked it at 400, but only baked it for 40 minutes and the chicken was perfect. Instead of putting the potatoes in the oven raw, I steamed them in the microwave for 6 minutes and then added them to the meat marinade. Someone else suggested using less chicken stock and I agree, perhaps by half.
It was really good! I used skinless boneless thighs ( just over 1lb) and halved it since there are only 2 of us. Didnt have regular yellow mustard so i used spicy and left out the pepper. I marinated with the onions but left out potatoes. I was planning on using a bag of “steamables “ and tossing them in the sauce after to save time but went with green beans and rice. I also saute’d 10 min ( which I think helped to thicken the sauce) on med/hi and baked for 20 min. Over all it was super easy & only one pan to clean after! Definitely making again…
This is a pretty darn good meal. And easy too! The biggest issue I had though, was the cook time. Mine took at least an extra 20 minutes for the potatoes to be fully cooked–and watch them closely, as they brown on the outside, but won’t be fully cooked on the inside. I also threw in a couple chopped carrots because, why not? For next time, I would also either reduce the amount of chicken broth, or up the overall honey-mustard amount. I found the honey-mustard flavor to be a tad watered down with that much broth. That’s just my personal preference though. I also had a green onion that needed to be used, so I threw that in at the end. Oh, and I used bone-in, skin-on chicken thighs. The recipe didn’t specify the chicken thighs used, so that’s what I went with. Overall, a very good recipe! Thank you!