Baked chicken thighs and potatoes get a delicious makeover with a honey mustard sauce and caramelized onions.
The first time I made this meal a few years ago, it was an instant hit. I deliberately made extras that night to have for lunch the next day but the pan was cleaned out within 10 minutes of serving it!
Chicken is probably the easiest and most versatile protein to cook with during a busy work week. It’s pretty hard to get tired of chicken since there are so many different ways to flavor and prepare it. Throw some potatoes in with your chicken and you have a complete one-pan meal!
The real star of this dish is definitely the honey mustard sauce. Honey mustard is a genius combination and the addition of whole grain mustard gives the sauce a nice texture and deeper flavor. Caramelizing the onions was a natural choice. The sweet yet savory goodness of caramelized onions instantly adds a gourmet touch to ordinary baked chicken and potatoes.
This dish builds on itself – meaning fewer dishes to wash! You start by caramelizing your onions in a skillet, and then add the potatoes and bake. Halfway through you add the chicken and sauce and your one-skillet meal is just minutes away from being complete!
Honey Mustard Chicken and Potatoes
- 1 tablespoon olive oil
- 2 medium onions thinly sliced
- 1 ½ lbs medium red potatoes quartered
- 1 teaspoon dried rosemary
- salt and pepper
- 1 lb boneless skinless chicken thighs 4
- 1 tablespoon whole grain mustard
- 3-4 fresh rosemary sprigsSauce
- juice from 1 lemon
- 2 tablespoon Dijon mustard
- 2 tablespoon whole grain mustard
- 2 tablespoon honey
- 2 cloves garlic pressed
- 2 tablespoon chicken broth
- ½ cup white cooking wine
- 4-8 dashes Tabasco sauce
- salt and pepper
- Preheat oven to 400ºF.
- Heat olive oil in a large cast iron skillet (or oven safe skillet), over low heat. Slowly cook onions until caramelized, stirring occasionally, about 10-12 minutes.
- Remove skillet from heat and add the potatoes. Sprinkle with dried rosemary, salt and pepper and toss to combine.
- Bake for 20 minutes.
- While potatoes are baking, coat chicken with stone mustard and set aside.
- To make the sauce, mix all the sauce ingredients except the wine in a bowl. Taste and adjust accordingly. Then add in the wine.
- Remove pan from oven after 20 minutes and arrange chicken over potatoes. Pour prepared sauce on top, making sure everything is coated. Top with rosemary sprigs.
- Cover with foil and bake for 25-30 minutes. After 25-30 minutes, remove foil and broil for 10 minutes or until a nice brown color forms.
- Remove from oven and serve immediately.