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Honey Mustard Chicken and Potatoes - Olivia Adriance
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Honey Mustard Chicken and Potatoes

This recipe proves that you can never go wrong with a chicken and potatoes recipe! A weeknight winner the entire family will love.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Keyword: bone in chicken thighs, broccoli recipes, Easy chicken recipes, Honey mustard
Servings: 4
Author: Olivia Adriance

Ingredients

Chicken Thighs:

  • 4 - 5 bone-in skin-on chicken thighs
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 1½ pounds baby Yukon Gold potatoes, halved
  • 1 small head broccoli, cut into large florets
  • 3 tablespoons avocado oil, divided
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided

Honey Mustard Sauce:

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove finely grated
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Optional Garnishes:

  • Fresh thyme leaves
  • Chopped parsley
  • Lemon wedges

Instructions

  • Preheat the oven to 425°F.
  • Pat chicken dry. Season both sides with 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, smoked paprika, and onion powder.
  • Heat a 12-inch cast iron skillet over medium-high. Add 1 tablespoon avocado oil; when shimmering, cook chicken skin-side down 7–8 minutes until deeply golden. Flip and cook 2 minutes more. Transfer to a plate.
  • Place potatoes cut-side down in rendered fat. Drizzle with 1 tablespoon oil; season with ¼ teaspoon salt and ⅛ teaspoon pepper. Cook undisturbed 4–5 minutes until golden.
  • Scatter broccoli around potatoes: add remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper. Toss and nestle chicken skin-side up.
  • Roast 18–20 minutes until chicken reaches 175–185°F, potatoes are fork-tender, and broccoli is lightly caramelized.
  • Whisk honey mustard sauce ingredients until smooth.
  • Brush half the sauce on hot chicken. Drizzle the rest over potatoes and broccoli or serve for dipping. Garnish with thyme, parsley, and lemon. Serve.

Nutrition

Calories: 639kcal | Carbohydrates: 50g | Protein: 44g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1296mg | Potassium: 1823mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1092IU | Vitamin C: 169mg | Calcium: 136mg | Iron: 4mg