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  • 4 (6-ounce) boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 4 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 minced shallot
  • 1 tablespoon minced fresh thyme leaves or ½ teaspoon dried
  • 1 pound small red potatoes, cut into halves
  • Olive oil cooking spray


  1. Preheat oven to 375F.
  2. Sprinkle chicken thighs  with 1/4 teaspoon salt and pepper. Place in a 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.
  3. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.
  4. Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender.
Recipe by Greg Patent.

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The recipe was originally published as Honey-Mustard Chicken with Roasted New Potatoes on

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