Honey-Mustard Roasted Chicken and Potatoes

This honey-mustard roasted chicken and potatoes is the perfect one-pan family meal and a delicious, fuss-free dish to enjoy with company too!  This recipe is a proof that even the humble roasted chicken does not have to be boring.

Paired with a simple but bold marinade, the chicken becomes super flavorful and juicy as it roasts.  At the same time, the potatoes absorb all the lovely pan juices and they get golden brown, soft, and succulent.  This simple dish is a real treat!

Ingredients for the honey-mustard roasted chicken and potatoes

Besides the chicken and the potatoes, the rest of the ingredients are pretty much staples that you probably already have on hand.  Let’s see the short list of ingredients:

• Chicken
• Potatoes
• Onions
• Olive Oil
• Garlic
• Honey
• Dijon Mustard
• Sea salt and freshly ground pepper
• Oregano and sweet paprika

A few useful tips

1. For this recipe I am using bone-in and skin-on chicken thighs and breasts to prevent the chicken from drying out in the hot oven
2. The chicken can stay in the marinade for a minimum of two hours, but up to overnight
3. The amount of water added to cook the potatoes depends on the size of the pan and how crowded the chicken and the potatoes are in the pan.  If needed, add a bit more hot water to the pan, as it cooks, to keep a slight sauce in the roasting pan
4. Bold ingredients need to be balanced in a recipe.  Here, the spicy mustard and the tart lemon are balanced with some sweet honey

Three Steps to a Delicious Chicken Dish

• Whisk together the ingredients of the marinade and pour it over the chicken.  Set aside for at least two hours

• Cut the potatoes into 1″ cubes, add the onion, toss with olive oil and lemon, season with salt, pepper, and oregano and bake without the chicken for 20 minutes

• After 20 minutes, add the chicken to the pan and continue roasting, uncovered, for another 50-55 minutes

The trick to perfectly roasted, soft potatoes is to give them a head start by cooking them alone first, before adding the chicken. The chicken, because it is cut into pieces, generally needs a shorter cooking time then the potatoes.

WHAT TO SERVE WITH THESE EASY HONEY-DIJON MUSTARD CHICKEN

You can serve this dish with your favorite green salad, a winter citrus salad, or, roasted broccoli with Parmesan and lemon.   No matter how you serve it, this is going to be one of your new back-pocket chicken recipes!

Oven Baked Honey-Mustard Chicken with Potatoes

 

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Prep time

15 mins

Cook time

1 hour 20 mins

Total time

1 hour 35 mins

 

The perfect one-pan dish, and the most delicious roasted chicken with lemon potatoes

Author: Marilena Leavitt

Recipe type: Main Course

Cuisine: Greek

Serves: 4

Ingredients

• For the chicken
• 2 lbs. chicken, cut into pieces (4 thighs, or 2 thighs and 2 breasts)
• For the marinade
• 4 cloves of garlic, minced
• 4 TBSP. extra virgin olive oil
• 2 TBSP. Dijon mustard
• 1 TBSP. honey
• 1 tsp. sea salt
• ½ tsp. freshly ground black pepper
• 1½ tsp. dried oregano
• 1 tsp. sweet paprika (optional)
• 1 small lemon (zest & juice) - about 2 TBSP.
• For the potatoes
• 2 lbs. Yukon Gold potatoes, cut into cubes or wedges
• 1 small onion, cut into 6 wedges (optional)
• 2 TBSP. extra virgin olive oil
• 2 TBSP. lemon juice
• --- salt and freshly ground black pepper, to taste
• --- dried oregano, to taste

Instructions

1. Pat dry the chicken and place it in a shallow bowl (you can use two, bone-in, skin-on, thighs and two, bone-in, skin-on small breasts. If the chicken breasts are large, use just use one of them and cut it in half. This way the meat will cook evenly. Choosing chicken with the skin on allows for a more moist roasted chicken. You can always remove the skin after cooking.).
2. Whisk together all the ingredients of the marinade (the garlic, olive oil, mustard, honey, seasoning, lemon zest and juice). Pour it over the chicken and turn once to coat both sides, then refrigerate for at least two hours and up to overnight.
3. Turn the oven on to 400° F.
4. Peel the potatoes and cut them into 1” cubes or 1" thick wedges. Cut the onion in half, and then cut each half into four wedges. Place them along with the potatoes in the roasting pan. Drizzle with the olive oil and the lemon juice, season with salt, pepper and oregano, and toss everything to combine. Add half a cup of water, cover with some foil and bake for 20 minutes.
5. Take the chicken out of the refrigerator half an hour before cooking it.
6. Remove the pan with the potatoes from the oven, add the chicken (skin on) and return to the oven. Cook for 20 minutes. Take the pan out of the oven, and shake it lightly to make sure the potatoes are not stuck to the bottom. Cook for another 30-40 minutes. At this point, the chicken should be golden brown and the potatoes should be nice and soft.
7. Remove the chicken and potatoes from the oven, let them rest for a few minutes and serve.

Notes

Cooking time depends on the thickness of the chicken, the size of the pan you are using and of course, the oven itself.

3.5.3240

A few more honey-mustard chicken recipes you might like!

Skillet honey-mustard chicken cutlets

Chicken Tenders with Honey-Mustard sauce

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