# Ingredient List:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon paprika
09 - Salt and freshly ground black pepper, to taste
→ Roasted Potatoes
10 - 1.5 pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried rosemary
13 - 1 teaspoon garlic powder
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Set the oven temperature to 400°F (200°C) to prepare for baking.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and black pepper in a small bowl.
03 - Pat chicken thighs dry and place them in a large bowl. Pour half of the prepared marinade over the chicken and toss well to coat evenly. Reserve the remaining marinade for later use.
04 - Place the marinated chicken thighs on one side of a large baking sheet lined with parchment paper.
05 - In a separate bowl, toss halved baby potatoes with olive oil, dried rosemary, garlic powder, salt, and black pepper until evenly coated. Spread the potatoes on the opposite side of the baking sheet in a single layer.
06 - Bake chicken and potatoes for 25 minutes in the preheated oven.
07 - Remove the baking sheet from the oven. Brush the reserved marinade over the chicken thighs, then flip the potatoes for uniform roasting.
08 - Return the baking sheet to the oven and cook for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are crisp and tender.
09 - Optionally sprinkle chopped fresh parsley over the dish before serving to add color and fresh flavor.
