Baked Honey Mustard Chicken with Roasted Potatoes

Introduction

Baked Honey Mustard Chicken with Roasted Potatoes is the perfect combination of sweet, tangy, and savory flavors wrapped into one comforting dish. Juicy chicken breasts (or thighs) are marinated and baked in a luscious honey mustard sauce, then paired with golden, crispy roasted potatoes for a wholesome meal. This recipe is hearty yet simple, making it ideal for family dinners, gatherings, or even a cozy weekend meal.

Why I Love This Recipe

I love this recipe because it’s a complete meal in one dish—you get flavorful, tender chicken alongside perfectly seasoned potatoes. The honey mustard glaze strikes the perfect balance of sweetness from honey, tang from mustard, and slight sharpness from garlic and herbs. It’s also versatile: you can adjust the sweetness, spice, or texture depending on your taste. Plus, everything bakes together in the oven, making cleanup minimal and stress-free.

Why It’s a Must-Try Dish

• It’s easy yet elegant—perfect for both weeknights and special dinners.
• The flavor combination is universal—kids and adults both love it.
• It’s a one-pan recipe, meaning less hassle in the kitchen.
• It’s healthy and balanced, with lean protein, carbs, and natural sweetness.

Recipe Time & Serving Info

• Preparation Time: 15 minutes
• Cooking Time: 40–45 minutes
• Total Time: 55–60 minutes
• Servings: 4
• Calories: ~420 per serving (varies with portion size and ingredients used)

Cuisine & Course

• Cuisine: American / European fusion
• Course: Main Course (Dinner/Lunch)

Ingredients

For the Chicken & Marinade:

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tbsp Dijon mustard
• 2 tbsp whole grain mustard (optional for texture)
• 3 tbsp honey
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tsp dried thyme (or fresh sprigs)
• 1 tsp smoked paprika
• Salt and black pepper to taste

For the Roasted Potatoes:

• 4 medium potatoes (Yukon gold or red potatoes), cut into cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary (or Italian seasoning)
• Salt and pepper to taste

Garnish:

• Fresh parsley, chopped
• Lemon wedges (optional, for extra brightness)

Simple Cooking Directions

1. Mix the honey, Dijon mustard, olive oil, garlic, and spices into a marinade.
2. Coat chicken thoroughly and let marinate (30 minutes if possible).
3. Toss potatoes with oil, garlic powder, rosemary, salt, and pepper.
4. Arrange chicken and potatoes on a baking sheet.
5. Bake until chicken is cooked through and potatoes are golden.
6. Garnish with fresh parsley and serve hot.

Step-by-Step Preparation Method

1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease with oil.
2. Prepare Marinade: In a mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, smoked paprika, salt, and pepper until smooth.
3. Marinate Chicken: Add chicken to the bowl and coat well with the honey mustard marinade. Cover and refrigerate for at least 30 minutes (optional but recommended).
4. Prepare Potatoes: In another bowl, toss potato cubes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
5. Arrange on Tray: Place chicken breasts on one side of the baking sheet and spread the potatoes on the other side. Drizzle any remaining marinade over the chicken.
6. Bake: Roast in the oven for 40–45 minutes, flipping potatoes halfway through for even browning. Cook until chicken reaches an internal temperature of 165°F (74°C).
7. Rest and Garnish: Remove from oven, let chicken rest for 5 minutes, then garnish with chopped parsley and optional lemon wedges.

How to Serve

• Serve the chicken sliced with roasted potatoes on the side.
• Pair with a simple green salad or steamed vegetables for a complete meal.
• Add a slice of crusty bread to soak up the extra honey mustard sauce.

Additional Recipe Tips

• Marinate chicken longer (up to overnight) for deeper flavor.
• Use chicken thighs for a juicier, richer taste.
• Add carrots or green beans to the tray for a complete sheet-pan dinner.
• For extra crispiness, broil the potatoes for 2–3 minutes at the end.

Variations

• Spicy Honey Mustard Chicken: Add 1 tsp chili flakes or hot sauce to the marinade.
• Creamy Version: Mix in 2 tbsp Greek yogurt or mayonnaise into the marinade for a creamier glaze.
• Low-Carb Version: Swap potatoes with cauliflower or zucchini chunks.
• Asian-Inspired: Add a splash of soy sauce and sesame seeds to the marinade.

Freezing & Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Store cooked chicken (without potatoes) in freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in oven at 350°F (175°C) until heated through, or microwave in short intervals.

Special Equipment Needed

• Baking sheet or oven-safe dish
• Mixing bowls
• Whisk or spoon
• Meat thermometer (for checking doneness)

Conclusion

Baked Honey Mustard Chicken with Roasted Potatoes is a delicious, comforting, and wholesome dish that’s perfect for any occasion. With its simple preparation, flavorful marinade, and crispy golden potatoes, it’s sure to impress family and guests alike. Whether for a casual dinner or a weekend feast, this dish is a must-try that will become a regular favorite on your table.

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Baked Honey Mustard Chicken with Roasted Potatoes

Author: Anna Williams Cuisine: American Courses: Chicken

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4 Calories: 420 per serving

Description

Baked Honey Mustard Chicken with Roasted Potatoes is the perfect combination of sweet, tangy, and savory flavors wrapped into one comforting dish. Juicy chicken breasts (or thighs) are marinated and baked in a luscious honey mustard sauce, then paired with golden, crispy roasted potatoes for a wholesome meal.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken & Marinade:

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tbsp Dijon mustard
• 2 tbsp whole grain mustard (optional for texture)
• 3 tbsp honey
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tsp dried thyme (or fresh sprigs)
• 1 tsp smoked paprika
• Salt and black pepper to taste

For the Roasted Potatoes:

• 4 medium potatoes (Yukon gold or red potatoes)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary (or Italian seasoning)
• Salt and pepper to taste

Garnish:

• Fresh parsley, chopped
• Lemon wedges (optional, for extra brightness)

Instructions

1. Preheat Oven : Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease with oil.
2. Prepare Marinade : In a mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, smoked paprika, salt, and pepper until smooth.
3. Marinate Chicken : Add chicken to the bowl and coat well with the honey mustard marinade. Cover and refrigerate for at least 30 minutes (optional but recommended).
4. Prepare Potatoes : In another bowl, toss potato cubes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
5. Arrange on Tray : Place chicken breasts on one side of the baking sheet and spread the potatoes on the other side. Drizzle any remaining marinade over the chicken.
6. Bake : Roast in the oven for 40–45 minutes, flipping potatoes halfway through for even browning. Cook until chicken reaches an internal temperature of 165°F (74°C).
7. Rest and Garnish : Remove from oven, let chicken rest for 5 minutes, then garnish with chopped parsley and optional lemon wedges.

Keywords: Baked Honey Mustard Chicken with Roasted Potatoes