Greek Honey Mustard Chicken & Roasted Potatoes | Easy One-Pan Meal
Zesty Mediterranean Honey-Mustard Chicken & Crispy Potatoes
Tender chicken thighs and golden potatoes bathed in a bright honey-mustard and orange glaze with Mediterranean herbs.
Ingredients
Method
- Preheat your oven to 425°F (220°C). Pat chicken thighs dry; season with salt, pepper and smoked paprika.
- In a mixing bowl, whisk together honey, mustard, orange juice, olive oil, oregano, garlic and red pepper flakes.
- Arrange potatoes in a large roasting pan; nestle chicken thighs on top. Pour half the honey-mustard mixture over everything, tossing potatoes gently to coat.
- Roast for 30 minutes, then brush the chicken and potatoes with remaining glaze. Return to oven and bake 10–15 more minutes, until chicken skin is crisp and an internal temperature of 165°F (74°C) is reached.
- Switch oven to broil on high, slide the pan under the broiler for 2–3 minutes to caramelize the glaze—watch closely to prevent burning.
- Remove from oven, let rest 5 minutes. Garnish with fresh parsley or dill before serving.
Zesty Mediterranean Honey-Mustard Chicken & Crispy Potatoes
Bright, tangy and delightfully savory—a Mediterranean-inspired twist on classic roasted chicken and potatoes.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ pounds baby potatoes, halved
- 1/3 cup Greek honey
- 3 tbsp Dijon or whole-grain mustard
- 1/2 cup freshly squeezed orange juice
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley or dill, finely chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C). Pat chicken thighs dry; season with salt, pepper and smoked paprika.
- In a bowl, whisk together honey, mustard, orange juice, olive oil, oregano, garlic and red pepper flakes.
- Arrange potatoes in a large roasting pan; nestle chicken thighs on top. Pour half the glaze over everything, tossing potatoes gently to coat.
- Roast for 30 minutes, then brush with the remaining glaze. Bake 10–15 more minutes, until the chicken skin is crisp and internal temperature reaches 165°F (74°C).
- Switch oven to broil on high; broil 2–3 minutes to caramelize, watching carefully to avoid burning.
- Remove from oven, let rest 5 minutes, then garnish with fresh parsley or dill before serving.
“Bright, zesty and unbelievably juicy—perfect for weeknight dinners and next-day lunches!”
Chef’s Special Tips
- Overnight infusion: Marinate the chicken and potatoes in a sealed bag in the fridge for up to 12 hours to deepen the flavors.
- Ultra-crisp skin: After seasoning, rest chicken uncovered in the fridge for 30 minutes to thoroughly dry the skin before roasting.
- Leftover reinvention: Shred extra chicken into pasta or toss it on a fresh green salad for a speedy, flavorful lunch.
Source recipe: Allrecipes Greek Honey Mustard Roast Chicken & Potatoes