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Honey Mustard Baked Chicken Thighs and Roasted Potato Sheet Pan Dinner

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Ingredients
  

  • 4 chicken thighs bone-in & skin-on
  • 1 lb yukon gold or other small waxy potatoes
  • 1/4 cup + 1tbls olive oil divided
  • 3 TBLS yellow mustard
  • 2 TBLS honey
  • 1 tsp paprika
  • 1/2 tsp garlic flakes
  • 1/2 tsp salt
  • Additional salt and pepper for potatoes
  • Small handful fresh parsley chopped

Instructions
 

  • n a small bowl, make the honey mustard marinade by whisking together 1/4 cup olive oil, mustard, honey, paprika, garlic, and 1/2 tsp salt.
  • In a sealable bag ( I like this silicone one since I can use it in the freezer and sous vidadd the chicken thighs and honey mustard sauce. Seal the bag, massage the sauce into the chicken and allow to marinate in the fridge for at least one hour or overnight.
  • When you're ready to eat some foods...
  • Preheat the oven to 375F.
  • On a large rimmed baking sheet, spread the potatoes in a single layer and drizzle with the remaining tablespoon of olive oil. Sprinkle generously with fresh cracked salt and pepper.
  • Nestle the chicken thighs, skin side up, between the potatoes. Brush any remaining marinade from the bag on top of the chicken.
  • Bake at 375F for 45minutes or until chicken reaches internal temp of 165.
  • Turn the oven to broil and roast for an additional 3-5 minutes to get a nice crisp on the chicken skin and potatoes.
  • Remove from oven and top with chopped parsley. Serve with a garden salad or your favorite greens!