Pan-Seared Chicken Thighs with Honey-Mustard Glaze and Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Juicy chicken thighs pan-seared to golden perfection and glazed with a sweet-tangy honey-mustard sauce, served alongside caramelized roasted sweet potatoes. This American-inspired chicken recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper 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 rice, quinoa, or a quick salad. 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 2 medium (about 1 lb) sweet potatoes, peeled and cut into 1-inch cubes
• 1 tbsp fresh rosemary, chopped

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled sweet potatoes cut into 1-inch cubes with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, turning halfway through.
2. Step 2: While sweet potatoes roast, pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 7-8 minutes until skin is golden brown and crisp. Flip and cook for another 5 minutes until mostly cooked through.
4. Step 4: In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder. Pour this honey-mustard glaze over the chicken thighs in the skillet.
5. Step 5: Reduce heat to medium-low, and cook for an additional 3-4 minutes, spooning the glaze over the chicken occasionally, until the glaze thickens slightly and chicken reaches an internal temperature of 165°F (74°C). Remove from heat and rest for 5 minutes before serving with roasted sweet potatoes.