This easy-to-prepare and delicious meal is both sweet and savory, with a hint of honey and mustard combining chicken thighs and potatoes.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

  • Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.

  • Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

Nutrition Facts

398 calories; 12.9 g total fat; 72 mg cholesterol; 601 mg sodium. 48.1 g carbohydrates; 23.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/01/2019
This is a pretty darn good meal. And easy too! The biggest issue I had though was the cook time. Mine took at least an extra 20 minutes for the potatoes to be fully cooked--and watch them closely as they brown on the outside but won't be fully cooked on the inside. I also threw in a couple chopped carrots because why not? For next time I would also either reduce the amount of chicken broth or up the overall honey-mustard amount. I found the honey-mustard flavor to be a tad watered down with that much broth. That's just my personal preference though. I also had a green onion that needed to be used so I threw that in at the end. Oh and I used bone-in skin-on chicken thighs. The recipe didn't specify the chicken thighs used so that's what I went with. Overall a very good recipe! Thank you! Read More
(5)

Most helpful critical review

Rating: 2 stars
02/18/2019
In general I didn t like the flavor but that s just a personal thing. Some things I did a little differently that might help others that want to try it. I don t like dark meat so I quartered chicken breasts instead. I still baked it at 400 but only baked it for 40 minutes and the chicken was perfect. Instead of putting the potatoes in the oven raw I steamed them in the microwave for 6 minutes and then added them to the meat marinade. Someone else suggested using less chicken stock and I agree perhaps by half. Read More
(3)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/01/2019
This is a pretty darn good meal. And easy too! The biggest issue I had though was the cook time. Mine took at least an extra 20 minutes for the potatoes to be fully cooked--and watch them closely as they brown on the outside but won't be fully cooked on the inside. I also threw in a couple chopped carrots because why not? For next time I would also either reduce the amount of chicken broth or up the overall honey-mustard amount. I found the honey-mustard flavor to be a tad watered down with that much broth. That's just my personal preference though. I also had a green onion that needed to be used so I threw that in at the end. Oh and I used bone-in skin-on chicken thighs. The recipe didn't specify the chicken thighs used so that's what I went with. Overall a very good recipe! Thank you! Read More
(5)
Rating: 4 stars
02/01/2019
This is a pretty darn good meal. And easy too! The biggest issue I had though was the cook time. Mine took at least an extra 20 minutes for the potatoes to be fully cooked--and watch them closely as they brown on the outside but won't be fully cooked on the inside. I also threw in a couple chopped carrots because why not? For next time I would also either reduce the amount of chicken broth or up the overall honey-mustard amount. I found the honey-mustard flavor to be a tad watered down with that much broth. That's just my personal preference though. I also had a green onion that needed to be used so I threw that in at the end. Oh and I used bone-in skin-on chicken thighs. The recipe didn't specify the chicken thighs used so that's what I went with. Overall a very good recipe! Thank you! Read More
(5)
Rating: 2 stars
02/18/2019
In general I didn t like the flavor but that s just a personal thing. Some things I did a little differently that might help others that want to try it. I don t like dark meat so I quartered chicken breasts instead. I still baked it at 400 but only baked it for 40 minutes and the chicken was perfect. Instead of putting the potatoes in the oven raw I steamed them in the microwave for 6 minutes and then added them to the meat marinade. Someone else suggested using less chicken stock and I agree perhaps by half. Read More
(3)
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Rating: 4 stars
02/22/2019
Loved it. Used fresh rosemary cause i have a huge bush of it. Used citrus blossom honey amazing. I ate this dish for 4 days straight. It got better each night. I used the potatoes/onions in the morning with some scrambled eggs.. omg... Read More
(1)
Rating: 5 stars
02/17/2019
It was really good! I used skinless boneless thighs ( just over 1lb) and halved it since there are only 2 of us. Didnt have regular yellow mustard so i used spicy and left out the pepper. I marinated with the onions but left out potatoes. I was planning on using a bag of steamables and tossing them in the sauce after to save time but went with green beans and rice. I also saute d 10 min ( which I think helped to thicken the sauce) on med/hi and baked for 20 min. Over all it was super easy & only one pan to clean after! Definitely making again... Read More
(1)
Rating: 2 stars
03/21/2019
This was way too liquidy and way too sweet. It was just ok. I won t make again. Read More
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