# Components:
→ 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)
# Method:
01 - Set the oven to 400°F.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and pepper until smooth.
03 - Pat chicken thighs dry and place in a large bowl. Pour half the marinade over them and toss to coat; reserve the remainder.
04 - Place chicken thighs on one side of a parchment-lined large baking sheet. In another bowl, toss halved potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper. Spread potatoes evenly on the opposite side of the baking sheet.
05 - Bake for 25 minutes.
06 - Remove baking sheet from oven, brush chicken with reserved marinade, and turn potatoes to promote even roasting.
07 - Return baking sheet to oven and bake for 15 more minutes or until chicken reaches 165°F internally and potatoes are crispy and tender.
08 - Optionally sprinkle chopped fresh parsley over the finished dish before serving.
