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These baked mustard chicken thighs and potatoes are a flavorful and satisfying comfort meal, quick enough to make on a busy weeknight! Arrange the chicken and potatoes separately on 2 baking sheets to avoid overcrowding the pans and to cook everything evenly and efficiently! This satisfying chicken and potatoes are pure comfort food!
Read the post below the recipe for more information on how to choose chicken thighs, potatoes, and mustard for this recipe and how to reheat the leftovers.
Tired of your regular roasted chicken recipe? It’s time to try something new and exciting, like these baked mustard chicken thighs and potatoes!
This is a great comfort food to make a bad day better. The chicken has a rich and flavorful marinade and is complimented with roasted potatoes with hints of garlic and rosemary. And the best part, this meal can be on your table in under 40 minutes!
This chicken recipe is perfect for those extra busy days when you want a wholesome meal, but you are running low on time and energy! Guess what? Prepare the chicken and marinade a few hours prior, or even overnight, to save more time at dinner time. But it’s totally optional, as the extended marinading is not required for great flavor!
INGREDIENTS YOU NEED TO MAKE THESE MUSTARD CHICKEN THIGHS AND POTATOES
Are boneless or bone in chicken thighs best?
- You can use either skinless or skin-on, boneless or bone-in chicken thighs here. If you would like to save a bit more time, boneless chicken thighs cook slightly faster. But if time is not a concern, I recommend chicken thighs with the bone in as the flavor housed in the bone spreads into the meat and your chicken is tastier!
How do you clean chicken thighs?
- Some believe in washing chicken, while some believe it’s a risky business. Washing raw poultry under running water may spread harmful bacteria in and around your sink, but you’re the boss. You do you! 🙂
TIP: Line the baking sheets for the chicken and potatoes with aluminum foil for ease of cleaning.
I like to use russet potatoes, but red potatoes, fingerlings and baby potatoes also work well.
TIP: Cut the potatoes into small chunks, approximately the size of 1-inch cubes to save on the cooking time!
You can choose regular yellow mustard or Dijon mustard.
Besides the color difference, regular yellow mustard and Dijon mustard have different flavors and ingredients.
So, if you are looking for a milder flavor use the regular yellow mustard, but if you like a more intense and complex flavor Dijon mustard is for you!
HOW TO MAKE ROASTED CHICKEN THIGHS AND POTATOES
To make this deliciously satisfying roast chicken dinner:
- Combine the chicken with marinade ingredients: mustard, mayo and ½ teaspoon of salt. This can be done in a large bowl, or a large ziplock bag. TIP: You can prepare this step up to 1 day in advance!
- Toss the potatoes with olive oil and spices.
- Arrange the chicken and potatoes on two baking sheets, lined with parchment paper or foil.
- Roast for 30-40 minutes, or until chicken is well browned, and inserted thermometer reads 165°F,
Seriously, this meal can’t get easier than this! Give it a try tonight!!
HOW TO REHEAT CHICKEN THIGHS
This dish is so good you will be lucky to have leftovers! But in case you do, here’s how to reheat the leftover chicken thighs:
- Preheat your oven to 325°F, brush the chicken thighs lightly with olive oil.
- Wrap the chicken thighs in aluminum foil and place them on a baking tray in the center of the oven for even heat distribution.
- Reheat the chicken until the internal temperature of the chicken registers at 165°F.
Mustard Chicken Thighs and Potatoes
- ¼ cup Dijon mustard
- 2 tablespoons mayo
- 1 ½ teaspoon salt, divided
- 2 lbs chicken thighs
- 2 lbs potatoes, cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- Preheat the oven to 450°F. Line 2 baking sheets with foil.
- In a large bowl, combine chicken, mustard, mayo and ½ teaspoon of salt and mix well to coat the chicken evenly. (TIP: You can prepare this step up to 1 day in advance!)
- Arrange the chicken thighs on one baking sheet.
- On the 2nd baking sheet, toss the potatoes with olive oil, remaining teaspoon of salt, pepper, rosemary and garlic powder.
- Place the chicken on middle rack, and potatoes on lower rack.
- Roast for 30-40 minutes, or until chicken is well browned, and inserted thermometer reads 165°F, and potatoes are golden brown. Stir the potatoes couple of times, during roasting.