Mediterranean Honey Mustard Chicken with Roasted Potatoes
This Mediterranean Honey Mustard Chicken with Roasted Potatoes is the kind of meal that feels both comforting and refined. The golden, crispy chicken thighs are coated in a tangy-sweet glaze made from honey, Dijon mustard, garlic, and herbs—flavors that caramelize beautifully in the oven. Roasted baby potatoes soak up all those pan juices, turning them tender and full of flavor. It’s a one-pan wonder that delivers both rustic charm and bold Mediterranean brightness, perfect for an easy weeknight dinner or a weekend family meal.
Total Time: 50–55 minutes
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Serves: 4
Ingredients
For the Chicken and Potatoes:
4–6 bone-in, skin-on chicken thighs
1 lb (450 g) baby potatoes, halved (Yukon Gold or similar)
2 tbsp olive oil
Salt and black pepper, to taste
For the Honey Mustard Glaze:
3 tbsp honey
2 tbsp Dijon or brown mustard
3 cloves garlic, minced
1 tbsp fresh rosemary or thyme, finely chopped (plus more for garnish)
1 tbsp lemon juice (optional, for brightness)
Instructions
Preheat the Oven
Set your oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper or foil for easier cleanup.
Prepare the Potatoes
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet.
Prepare the Chicken
Pat the chicken thighs dry with paper towels—this helps the skin crisp up. Drizzle with 1 tablespoon olive oil and season both sides with salt and pepper.
Make the Honey Mustard Glaze
In a small bowl, whisk together honey, mustard, minced garlic, herbs, and lemon juice (if using). Adjust the ratio of honey and mustard to taste—more honey for sweetness, more mustard for tang.
Coat the Chicken
Brush the glaze generously over the chicken thighs, making sure to get some underneath the skin for extra flavor.
Assemble and Roast
Arrange the glazed chicken on the same sheet with the potatoes. Roast for 40–45 minutes, flipping the potatoes halfway through. The chicken should be golden and have an internal temperature of 165°F (74°C).
Optional Broil for Crispness
For crispier skin and caramelized glaze, broil for an additional 2–3 minutes at the end—but keep a close eye to prevent burning.
Garnish and Serve
Let the chicken rest for 5 minutes. Sprinkle fresh parsley or thyme on top before serving. Serve directly from the pan for a rustic presentation.
Tips
Pat Chicken Dry: Moisture prevents crisping, so always dry the chicken before seasoning.
Even Roasting: Cut the potatoes into uniform sizes for even cooking.
Balanced Glaze: Taste the glaze before brushing—it should strike a balance between sweet, tangy, and savory.
Sheet Pan Tip: Place chicken thighs skin-side up to keep them crisp while the potatoes absorb drippings underneath.
Add Color: A few cherry tomatoes or bell pepper slices can be roasted alongside for a more colorful plate.
Variations
Mediterranean Lemon Herb Twist:
Add extra lemon juice and zest to the glaze, along with oregano and basil for a zesty, summery flavor.
Smoky Paprika Version:
Add ½ teaspoon smoked paprika or a touch of chili flakes to the glaze for a subtle smoky heat.
Garlic-Lovers’ Version:
Roast extra whole garlic cloves with the potatoes—they become buttery and sweet, perfect for spreading on bread or the chicken.
Vegetable Upgrade:
Mix in chopped zucchini, red onions, or carrots for a complete roasted meal on one tray.
No-Oven Version:
Pan-sear the chicken on the stovetop until golden, then simmer in the glaze for 10–15 minutes until cooked through. Roast the potatoes separately or cook them in an air fryer.
Q&A
Q: Can I use chicken breasts instead of thighs?
Yes, but reduce baking time to around 25–30 minutes since chicken breasts cook faster and can dry out easily.
Q: Can I make this ahead?
Yes. You can marinate the chicken in the glaze for up to 12 hours in the fridge. When ready, roast it with the potatoes as directed.
Q: What can I serve this with?
It pairs well with a Greek salad, roasted vegetables, or a side of tzatziki or hummus.
Q: Can I make it spicier?
Definitely. Add a teaspoon of harissa paste or chili flakes to the glaze for a Mediterranean heat.
Q: How do I store leftovers?
Store in an airtight container for up to 3 days in the fridge. Reheat in the oven at 350°F (175°C) until warmed through.
Nutrition
(Per Serving, Approximate)
Calories: 480
Protein: 34g
Fat: 28g
Saturated Fat: 7g
Carbohydrates: 26g
Sugar: 9g
Fiber: 3g
Sodium: 380mg
Conclusion
This Mediterranean Honey Mustard Chicken with Roasted Potatoes is proof that simple ingredients can create bold, layered flavor. The honey and mustard form a sticky, golden glaze that perfectly complements the crispy chicken skin, while the potatoes soak up all that rich, herby goodness. Whether you serve it for Sunday dinner or a casual weeknight meal, it’s hearty, wholesome, and beautifully Mediterranean—comfort food with a touch of sunshine.