“found this recipe online; wanted to save it on Food.com for future dinner ideas. Chicken thighs are a staple at my house, and we're currently in a rut when in comes to preparation.”
READY IN:
16hrs
SERVES:
2-3
YIELD:
5 chicken thighs
UNITS:
US

Ingredients Nutrition

  • 4 -5 bone in skin on chicken thighs
  • 2 cups baby potatoes, halved. Any variety
  • 1 tablespoon olive oil
  • 1 tablespoon dried rosemary and salt & pepper for potato seasoning (to taste)
  • Honey Mustard Sauce
  • 3 tablespoons Dijon mustard
  • 3 tablespoons whole grain mustard
  • 4 tablespoons honey
  • 2 -3 tablespoons chicken stock or 2 -3 tablespoons broth
  • 3 -4 sprigs fresh rosemary, with a few extra for a garnish
  • Mustard rub for chicken
  • 1 tablespoon olive oil
  • 1 tablespoon whole grain mustard

Directions

  1. Preheat oven to 400.
  2. Combine Mustard Rub ingredients in a small bowl then use fingers to massage and coat chicken rubbing both sides and under skin.
  3. Whisk together the Honey Mustard sauce; Dijon and whole grain mustard, honey and chicken stock. Set aside.
  4. Heat olive oil in an oven proof skillet over med/high heat. Add chicken, skin side down, and sear both sides for 2 to 3 minutes until golden brown.
  5. Remove chicken from skillet and set aside.
  6. Place potatoes in skillet and sprinkle with salt, pepper and dried rosemary.
  7. Bake seasoned potatoes( in same skillet) for 18-20 minutes until easily pierced with a fork.
  8. Remove skillet from oven, and add chicken back to skillet to combine with potatoes.
  9. Drizzle honey mustard sauce over the the thighs. Be generous! Add fresh rosemary sprigs.
  10. Place skillet back in oven and roast for 25-30 minutes until chicken is completely cooked through with internal temp of 175 degrees F.
  11. Remove from oven, garnish with rosemary sprigs and serve.

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