Honey-Mustard Glazed Chicken with Roasted Garlic Potatoes

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs glazed with a sweet and tangy honey-mustard sauce paired with golden roasted garlic potatoes. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces bone-in chicken thighs
3 tbsp honey
2 tbsp Dijon mustard
4 tbsp olive oil
6 garlic cloves
1.5 pounds baby potatoes
1 tbsp fresh thyme
1.5 tsp salt
1 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Cut 1.5 pounds baby potatoes in half and toss with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme. Spread evenly on a baking sheet.
Step 2: In a small bowl, whisk 3 tbsp honey, 2 tbsp Dijon mustard, and 2 tbsp olive oil until smooth.
Step 3: Pat dry 4 bone-in chicken thighs, season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Place the chicken skin-side up on the baking sheet with potatoes.
Step 4: Brush the honey-mustard glaze generously over each chicken thigh. Roast everything for 35-40 minutes until the chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
Step 5: Let rest for 5 minutes before serving, spooning any pan juices over the chicken and potatoes.