Honey-Mustard Chicken with Roasted New Potatoes

Mark Boughton Photography/Teresa Blackburn Styling
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 50 mins

A honey and mustard coating flavors succulent boneless, skinless chicken thighs. Red potatoes baked with the chicken soak up the juices.


4-- (6-ounce) boneless, skinless chicken thighs
1/2teaspoon salt
-- Coarsely ground black pepper
4tablespoons Dijon mustard
2tablespoons honey
1-- minced shallot
1tablespoon minced fresh thyme leaves or ½ teaspoon dried
1pound 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.

Nutritional Info *per serving

  • Calories 380
  • Glycemic Load 5
  • Fat 13g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 5g
  • Cholesterol 110mg
  • Sodium 770mg
  • Potassium 810mg
  • Carbohydrate 31g
  • Fiber 2g
  • Sugars 10g
  • Protein 33g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 15%