This honey mustard chicken and potatoes is a delicious and easy one-pan dinner. It's mini potatoes, broccoli, and chicken thighs drizzled in honey mustard sauce and baked until crispy. It's a healthy and flavorful meal, and it'll be on your table in an hour!
1tablespoonEACH: apple cider vinegar, water, and soy sauce
2clovesgarlic, finely minced
Instructions
Preheat your oven to 425 degrees Fahrenheit. Season the chicken with salt, pepper, and garlic powder.
8 bone-in chicken thighs, ½ teaspoon EACH: salt, pepper, and garlic powder
In a small bowl, mix the honey mustard sauce ingredients.
½ cup honey, 3 tablespoons EACH: dijon mustard whole grain mustard, 1 tablespoon EACH: apple cider vinegar, water, and soy sauce, 2 cloves garlic
Put the potatoes into a 9x11-inch baking dish and pour the honey mustard sauce over the top. Mix them around and then put the chicken, skin side facing up, on top of the potatoes and then bake the chicken for 30 minutes.
1 lb mini potatoes
Remove the chicken from the oven and add the broccoli to the baking dish. Return it to the oven and continue to bake until everything is fully cooked and the chicken is golden and crispy, about 15 minutes more.
1 head broccoli
Plate the chicken and potatoes and then spoon the honey mustard sauce over the top.