Description
This Honey Mustard Chicken and Potatoes recipe features juicy, crispy chicken thighs baked in a flavorful honey mustard sauce with tender Yukon potatoes and broccoli. The dish combines searing on the stovetop to lock in flavors, followed by oven baking to finish cooking the chicken and vegetables perfectly, yielding a comforting, easy-to-make dinner that serves six.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables and Sauce
- 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 oven: Preheat the oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
- Season chicken: Wash and pat dry the chicken thighs. Season both sides generously with sea salt, ground black pepper, and oregano.
- Sear chicken: Heat a large oven-proof nonstick skillet with olive oil over medium-high heat until shimmering and just about smoking. Add chicken thighs skin side down and sear on both sides until golden and crispy, about 3-4 minutes per side. Remove chicken from skillet and set aside, leaving the rendered fat in the pan.
- Prepare potatoes: Season the diced potatoes with salt and pepper. Add them to the same skillet and fry for about 2 minutes, stirring occasionally to coat them in the flavorful fat. Remove and set aside with the chicken.
- Sauté aromatics and make sauce: In the same skillet, add the sliced onion and minced garlic. Sauté over medium heat until fragrant and softened, about 2-3 minutes. Stir in honey, wholegrain mustard, Dijon mustard, and thyme sprigs to form the sauce. Mix everything together well.
- Combine ingredients: Return the seared chicken thighs and fried potatoes back into the skillet, nestling them into the mustard sauce to coat evenly.
- Bake chicken and potatoes: Transfer the skillet from the stove to the middle rack of the preheated oven. Bake uncovered for 20-25 minutes, allowing flavors to meld and chicken to cook through.
- Add broccoli and finish baking: Remove the skillet briefly from the oven, arrange broccoli florets around the chicken, then return to the oven. Bake for an additional 15 minutes until the chicken is fully cooked (juices run clear, no pink inside), broccoli is tender, and potatoes are fork-tender.
Notes
- For best results, use a heavy oven-proof skillet such as cast iron or a high-quality nonstick skillet.
- Bone-in, skin-on chicken thighs provide the best flavor and moisture retention.
- Adjust baking time based on chicken thigh size; larger pieces may require a few extra minutes.
- The sauce doubles as a glaze and cooking liquid, infusing the chicken and vegetables with honey mustard flavors.
- Optional: Garnish with fresh thyme leaves or parsley before serving for added freshness.
