Honey Mustard Baked Chicken with Potatoes

This is the ultimate one-pan meal that feels special enough for a dinner party but is simple enough for a regular weeknight. The honey mustard sauce is absolutely amazing, enriched with savory chicken juices and the smoky flavor of bacon. It’s a fully loaded, incredibly delicious dish that delivers big on flavor and ease.

Instructions

1. 1

   To prepare the potatoes, cook them in boiling water for 5 minutes, then drain. Season with salt and pepper and drizzle with olive oil. Set them aside.

2. 2

   Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper.

3. 3

   Heat a large skillet or fry pan over medium-high heat. Add half of the diced bacon and cook until it is lightly browned. Transfer the cooked bacon to a paper towel-lined plate.

4. 4

   Reduce the heat to medium. Place the chicken pieces in the pan, skin-side down. Cook for 3 minutes, or until the skin is lightly browned and the chicken fat has rendered into the pan. Flip the chicken and cook for another 2 minutes, then remove it and place it on a plate.

5. 5

   Drizzle about 1 tablespoon of the rendered chicken fat over the seasoned potatoes. Carefully pour off and discard the remaining fat from the pan. Return the pan to the stove.

6. 6

   Add the minced garlic and diced onion to the pan. Cook for about 2 minutes, until the onion is lightly browned and translucent.

7. 7

   Pour the white wine into the pan and use a spatula to scrape up all the delicious brown bits from the bottom. Bring the mixture to a simmer and cook for about 2 minutes, or until you can no longer smell the alcohol fumes.

8. 8

   Add the remaining mustard sauce ingredients (Dijon mustard, honey, thyme, milk or cream, and water) and stir to combine with the cooked bacon. Return the chicken and potatoes to the pan and sprinkle the remaining uncooked bacon over the top.

9. 9

   Bake for 40 to 50 minutes without a cover, or until the chicken and potatoes are beautifully golden brown and the chicken is cooked through.

10. 10

    Allow the dish to rest for 5 minutes before serving. Garnish with fresh thyme leaves or chopped parsley if you like.

Recipe Notes

• For baking, using skin-on, bone-in chicken thighs is my go-to choice because they stay incredibly juicy. The chicken fat renders out and is discarded before baking, so you get all the flavor without excess grease.

• You can easily substitute the white wine with a mixture of salt-reduced chicken broth, 1 tablespoon of vinegar, and 1 teaspoon of sugar. The alcohol in the wine cooks out completely, making this dish perfectly safe for the whole family.

• The amount of water needed can vary depending on the size of your pan and how crowded the ingredients are. If the sauce thickens too much, simply add a little extra water to reach your desired consistency. If the sauce is too thin, you can remove the chicken and potatoes and return the pan to the oven for a few minutes; the excess liquid will evaporate quickly.

• Don't be alarmed if the sauce looks slightly "separated" when you take it out of the oven. Just give it a quick stir with a spoon right before serving, and it will come together beautifully in an instant.

• The nutrition information is per serving and does not account for the fat that is rendered out and discarded. About 120 calories are from the bacon, so if you want to reduce the overall calories, you can either omit the bacon or use a leaner option like turkey bacon.