# 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 - 1½ 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)
# Directions:
01 - Set oven temperature to 400°F.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper in a small bowl.
03 - Pat chicken thighs dry and place in a large bowl. Pour half of the marinade over chicken and toss to ensure even coverage. Reserve remaining marinade.
04 - Line a large baking sheet with parchment paper. Place chicken thighs on one side.
05 - In a separate bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread potatoes in a single layer on the opposite side of the baking sheet.
06 - Bake chicken and potatoes for 25 minutes.
07 - Remove from oven. Brush reserved marinade over chicken. Flip potatoes to promote even roasting.
08 - Return baking sheet to oven and continue baking for 15 minutes until chicken is golden, reaches an internal temperature of 165°F, and potatoes are crisp and tender.
09 - Optionally sprinkle fresh parsley over chicken and potatoes before serving.
