I may have outdone myself with this one! When I really feel like pulling out all the stops, I make this honey mustard chicken thigh recipe. With that being said, it’s almost unbelievable just how easy this recipe really is. You only need about 15 minutes of prep, then the oven does all the work for you. Effortless and impressive? It’s a win-win!
How to Store and Reheat
Here’s the deal – This recipe is best served straight away so that the chicken is nice and juicy. However, if you do have leftovers, you can keep them stored in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or back in the oven to keep the skin crispy on the chicken.
How to Freeze
Let the cooked chicken thighs fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Before reheating, allow the frozen thighs to slowly thaw in the fridge for a few hours.
Notes and Tips
Stone ground grainy mustard is key! It provides a nice tang and texture to the chicken. If you want the chicken to be even more flavorful, you can marinate the chicken in the fridge for an hour or so prior to roasting. Parboiling the potatoes prior to roasting them provides the most perfect crispy potatoes on the outside while being super tender on the inside. I haven’t tested this recipe without the parboiling, but I imagine you could make this dish without the boiling by cutting your small potatoes into rounds or discs and roasting them on the sheet pan with the chicken that way. Sometimes, I like to toss some thinly sliced red onions in with the potatoes and butter and add them to the roasting pan. It’s an easy way to add a little more flavor.
How to Make Honey Mustard Chicken Thighs Step by Step
Parboil the Potatoes: Bring a pot of salted water to a boil. Once boiling, place 2 pounds of multi-colored fingerling potatoes in the water. Bring the water to a steady simmer and allow the potatoes to cook for about 10-15 minutes or so, or until you can just pierce one of the largest potatoes with a fork. Remove the pot from the heat but leave the potatoes in the pot with the hot water for 10-15 minutes. Drain the potatoes in a strainer and allow them to cool slightly while you prepare the chicken. Make the Honey Mustard: Combine ¼ cup stone ground mustard, 3 tablespoons of honey, 5 cloves garlic, 3 tablespoons of chopped fresh thyme, ½ teaspoon of salt, and 1 teaspoon of pepper. Marinate the Chicken Thighs: Toss 8 chicken thighs in ½ teaspoon of black pepper and ¼ teaspoon of salt, along with half of the mustard mixture. Allow the thighs to marinate for 10-15 minutes or so while you finish preparing the potatoes. Season the Potatoes: Take the potatoes from the strainer and slice the large ones in half. You can keep any potatoes about the size of your thumb or smaller whole. Toss the potatoes in 2 tablespoons of melted salted butter, 1-2 teaspoons of fresh thyme leaves, and a pinch of salt and pepper. Assemble the Dish: Arrange the chicken thighs on a large sheet pan with the potatoes. Make sure the chicken is skin-side up. Try to keep the potatoes cut side down. Place fresh thyme sprigs all across the top. Roast the Dish: Roast the pan in the oven at 400°F for 30-35 minutes. Remove the pan from the oven and pour or rub the remaining mustard sauce on top of each piece of chicken. Place the chicken back into the oven and roast for an additional 10-15 minutes, or until the internal temperature of the chicken thighs are around 175°F.
