I found this recipe in our local newspaper, tried it, and we all loved it! Jujubee kept eating the chicken and saying “Mmm!” after every bite. It was pretty cute. 🙂
Honey-Mustard Chicken with Roasted New Potatoes
- 4 (6-ounce) boneless, skinless chicken thighs (I used bone-in chicken thighs, and skinned them myself)
- 1/2 tsp. salt, divided
- coarsely ground black pepper (I used regular pepper)
- 4 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 1 minced shallot (I used a green onion)
- 1 Tbsp. minced fresh thyme leaves or 1/2 tsp dried thyme (I used dried)
- 1 pound small red potatoes, cut into halves
- olive oil cooking spray (I used actual olive oil)
- Preheat oven to 375 degrees.
- Sprinkle chicken thighs with 1/4 tsp salt and pepper. Place in a 13×9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.
- Add potatoes to the pan and sprits with olive oil spray. Sprinkle potatoes with 1/4 tsp salt and pepper. (I combined potatoes, about 2 Tsp olive oil, salt and pepper in a bowl, mixed thoroughly, and then added the potatoes to the pan.)
- Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender. Serves 4. ~ Recipe by Greg Patent. (Thanks, Greg, whoever you are!)
I did six chicken breasts rather than four, increased everything a little bit, and it worked out just fine. Delicious!