Honey-Mustard Pan Roasted Chicken with Potatoes


Here's an easy weeknight dinner to make for your family.

2 pounds Yukon Gold potatoes, scrubbed and quartered
1 pound carrots, peeled and sliced
1 medium sweet onion, sliced
2 tablespoons olive oil
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken thighs
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon whole grain mustard
1 tablespoon brown sugar

Preheat oven to 425 degrees. In a large bowl, toss together potatoes, carrots, onion, oil, thyme, salt and pepper. Line a baking sheet with tinfoil and spread out the vegetables onto the pan. Roast vegetables on pan for 15 minutes. Place chicken in a single layer over vegetables. Season with salt and pepper as desired. Roast for another 15 minutes. 

In a medium bowl, whisk together Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle over chicken and vegetables. Roast for another 25 minutes until chicken is cooked (165 degrees) and vegetables are tender and golden brown. Serves 4-6.
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