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2) One-Pan Honey Mustard Skillet Thighs with Potatoes

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 3 lb)
  • 1.5 lb baby potatoes halved
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 3 tbsp Dijon mustard
  • 2 tbsp yellow mustard
  • 3 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/4 cup chicken broth or water
  • 1 tbsp butter optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. Pat thighs dry, season with salt, pepper, and smoked paprika. Heat oil in a large ovenproof skillet over medium-high.
  2. Brown thighs skin-side down 5–7 minutes until golden; flip and remove to plate. Add potatoes to skillet and cook 4–5 minutes, turning to brown.
  3. Whisk mustards, honey, garlic, and broth; pour over potatoes. Nestle chicken back in, skin-side up.
  4. Transfer skillet to 400°F oven and roast 20–25 minutes until internal temp reaches 165°F and potatoes are tender.
  5. If desired, stir in butter for gloss and sprinkle parsley before serving.