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When it comes to preparing a dish that is both delicious and easy to make, few recipes can rival the charm of Sweet and Tangy Honey Mustard Chicken & Potatoes. This dish is a delightful combination of juicy chicken thighs and tender baby potatoes, all enveloped in a flavorful marinade that strikes the perfect balance between sweetness and tanginess. The blend of honey and Dijon mustard creates a mouthwatering glaze that enhances the natural flavors of the ingredients, making this dish a crowd-pleaser for family dinners or casual gatherings.

Honey Mustard Chicken & Potatoes

Discover the deliciousness of Sweet and Tangy Honey Mustard Chicken & Potatoes! This easy-to-make recipe features juicy chicken thighs and tender baby potatoes, all coated in a mouthwatering honey-Dijon marinade. Packed with flavor and health benefits, it's perfect for busy weeknights or gatherings. Elevate your home cooking with this simple yet satisfying dish! #HoneyMustardChicken #HealthyRecipes #EasyDinners #HomeCooking #ChickenRecipes #FamilyMeals
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Ingredients
  

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, dried thyme, paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour half of the honey mustard marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

        Combine with Potatoes: In a separate bowl, toss the halved baby potatoes with the remaining honey mustard marinade until evenly coated.

          Arrange in a Baking Dish: In a large baking dish, place the marinated chicken thighs in the center and surround them with the coated baby potatoes.

            Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the potatoes are tender and golden brown.

              Garnish and Serve: Once done, remove from the oven, garnish with chopped fresh parsley, and serve hot. Enjoy your sweet and tangy honey mustard chicken with the roasted baby potatoes for a complete meal!

                Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4