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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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 390
Ingredients Method

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

Method
 

  1. Preheat your oven to 425°F (220°C). Pat chicken thighs dry; season with salt, pepper and smoked paprika.
  2. In a mixing bowl, whisk together honey, mustard, orange juice, olive oil, oregano, garlic and red pepper flakes.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from oven, let rest 5 minutes. Garnish with fresh parsley or dill before serving.