If you’re looking for a dish that wraps cozy comfort, tangy sweetness, and savory smokiness all in one, the Honey Mustard Baked Chicken with Potatoes & Bacon Recipe is your new best friend. Golden roasted chicken thighs bathed in a luscious honey mustard glaze mingle with crispy potatoes and smoky bacon bites for a dinner that feels both indulgent and wholesome. The melding of flavors and textures in this recipe makes it an absolute crowd-pleaser that’s surprisingly simple to prepare, perfect for weeknights or special occasions alike.
Ingredients You’ll Need
These ingredients are straightforward but vital, each playing a starring role in building layers of flavor and texture. From the tender and juicy chicken thighs to the perfectly crisped potatoes and the irresistible kick of bacon, every element adds something special to this dish.
- 2 lb / 1kg potatoes (peeled and cut into large chunks): Choosing firm potatoes ensures they roast up fluffy inside and crisp outside.
- 1 tbsp olive oil: Helps to crisp the potatoes perfectly and adds a nice richness.
- Salt and pepper: Essential for seasoning and enhancing every ingredient’s natural flavor.
- 2 – 2 1/2 lb / 1 – 1.25 kg chicken thighs (5 pieces, skin on and bone in): Skin-on thighs stay juicy, and the bone adds depth of flavor.
- 7 oz / 200g bacon (diced, separated): Bacon brings irresistible smokiness and a delightful crunch.
- 2 garlic cloves (minced): Adds aromatic depth and a little bite to complement the sweet and savory glaze.
- 1/2 onion (finely diced): Sweetness from the onion balances the tang of mustard and sharpness of wine.
- 3/4 cup white wine: This adds acidity and sweetness, elevating the sauce’s complexity.
- 1/3 cup dijon mustard: The star of the glaze, providing creamy tang with a subtle kick.
- 2 tbsp honey: A perfect counterbalance that brings natural sweetness to the glaze.
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves): Herbal notes that pair beautifully with chicken and potatoes.
- 2 tbsp milk or cream: Adds a lovely color and smooth texture to the sauce.
- 1/3 cup water: Helps to create the perfect consistency for the sauce while keeping everything juicy.
- Fresh thyme leaves or finely chopped parsley: For that fresh, bright finish before serving.
How to Make Honey Mustard Baked Chicken with Potatoes & Bacon Recipe
Step 1: Prep the Potatoes and Bacon
Begin by preheating your oven and prepping the potatoes. Toss your peeled, chunky potatoes with olive oil, salt, and pepper until every piece is coated nicely. Spread them out in a roasting pan or a large baking dish. Next, sprinkle half of the diced bacon over the potatoes. This bacon will cook down and infuse the potatoes with a smoky aroma and savory goodness while they roast.
Step 2: Season and Arrange the Chicken
Pat the chicken thighs dry, then season generously with salt and pepper. Place the chicken skin-side up over the potatoes and bacon, arranging each piece evenly. This positioning ensures that as the chicken cooks, its juices drip down to the potatoes, marrying the flavors beautifully.
Step 3: Craft the Honey Mustard Sauce
In a mixing bowl, whisk together the minced garlic, diced onion, white wine, dijon mustard, honey, thyme, milk or cream, and water. This vibrant sauce is where the magic happens — it’s tangy, sweet, and herbaceous, destined to coat your tender chicken and potatoes wonderfully. Pour this mixture evenly over the chicken and potatoes, making sure some seeps between the potatoes for ultimate flavor absorption.
Step 4: Bake to Perfection
Place your baking dish in a preheated oven and bake for about 60 minutes. Keep an eye on the chicken skin — it should turn golden and crisp, while the potatoes soften to fork-tender perfection. The bacon will crisp as well, adding irresistible texture. Halfway through baking, sprinkle the remaining diced bacon on top of the chicken and potatoes for that perfect finishing crunch.
Step 5: Garnish and Serve
Once baked, let the dish rest briefly before garnishing with fresh thyme leaves or chopped parsley. This final touch brightens the plate visually and adds a herbal note that complements the rich honey mustard glaze beautifully.
How to Serve Honey Mustard Baked Chicken with Potatoes & Bacon Recipe
Garnishes
Fresh herbs like thyme or parsley sprinkled over right before serving are a must. They provide a lovely contrast in both flavor and color, making the dish pop. A light drizzle of extra honey mustard sauce on the side invites everyone to add a little more zing to their plate.
Side Dishes
While this recipe is a delightful one-pan wonder, feel free to serve it alongside simple steamed green beans, roasted Brussels sprouts, or a crisp green salad. These lighter sides balance the richness of the chicken and bacon, rounding out your meal perfectly.
Creative Ways to Present
For a rustic family style feast, serve the chicken, potatoes, and bacon straight from the baking dish on the table to encourage sharing and casual dining. Alternatively, for a more elegant presentation, carve the chicken off the bone and plate it with neatly arranged potatoes topped with a sprinkle of bacon and herbs for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Honey Mustard Baked Chicken with Potatoes & Bacon Recipe store wonderfully in airtight containers in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next-day meal just as delightful.
Freezing
If you want to save some for later, this dish freezes well. Store portions in freezer-safe containers or bags, making sure to keep the sauce and solids together. Frozen portions are best consumed within 2 months to maintain optimal flavor and texture.
Reheating
Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the chicken’s crispy skin and prevent the potatoes from drying out. Alternatively, use a microwave for quicker reheating but cover the dish to retain moisture and avoid drying out.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs tend to stay juicier and more flavorful when baked with the sauce. Chicken breasts can dry out more easily, so you might need to adjust cooking time and watch closely to avoid overcooking.
Is there a substitute for white wine in the recipe?
Absolutely! You can use chicken broth or apple cider vinegar diluted with water for a similar depth of flavor. Just keep in mind that the wine’s sweetness and acidity contribute nicely to the sauce’s balance.
Can I make this dish gluten-free?
Yes, all the core ingredients in this recipe are naturally gluten-free. Just double-check the dijon mustard and bacon labels to ensure there are no hidden gluten-containing additives.
How do I get the potatoes crispy without drying out the chicken?
Roasting everything together helps since the chicken’s fat bastes the potatoes. Make sure to spread potatoes in a single layer and toss halfway through cooking if needed to encourage even crisping.
Can I prepare this dish ahead of time?
You can prep the potatoes, bacon, and sauce in advance and keep them refrigerated. Assemble everything just before baking to maintain freshness and crispness.
Final Thoughts
This Honey Mustard Baked Chicken with Potatoes & Bacon Recipe is a true kitchen hero — effortlessly delivering satisfying layers of flavor that warm the soul and satisfy the appetite. I can’t wait for you to try it and make it your own family favorite. Whether for a busy weeknight or a cozy weekend dinner, it’s bound to bring smiles all around the table.
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Honey Mustard Baked Chicken with Potatoes & Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Dinner
- Method: Baking
- Cuisine: European
Description
This Honey Mustard Baked Chicken with Potatoes & Bacon is a comforting and flavorful one-pan dinner featuring tender chicken thighs coated in a tangy honey mustard sauce, roasted alongside crispy bacon and golden potatoes. The addition of garlic, thyme, and a splash of white wine enhances the savory depth, making it a perfect family meal that requires minimal prep but delivers maximum taste.
Ingredients
Potatoes
- 2 lb / 1 kg potatoes, peeled and cut into large chunks
- 1 tbsp olive oil
- Salt and pepper, to taste
Chicken
- 2 – 2 1/2 lb / 1 – 1.25 kg chicken thighs (5 pieces), skin on and bone in
- Salt and pepper, to taste
Bacon and Aromatics
- 7 oz / 200 g bacon, diced and separated
- 2 garlic cloves, minced
- 1/2 onion, finely diced (brown, white, or yellow)
Sauce
- 3/4 cup white wine
- 1/3 cup Dijon mustard
- 2 tbsp honey
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 tbsp milk or cream (for color, milk recommended)
- 1/3 cup water
- Fresh thyme leaves or finely chopped parsley, for garnish
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). In a large bowl, toss the peeled and chunked potatoes with 1 tablespoon olive oil, and season with salt and pepper. Spread them evenly in a large roasting pan or baking dish to create a base layer.
- Season and Brown the Chicken: Pat the chicken thighs dry and season them generously with salt and pepper. In a large skillet over medium heat, cook half of the diced bacon until crisp. Remove the bacon and set aside, leaving the fat in the pan. Add the chicken thighs, skin side down, and sear until the skin is golden brown, about 5-7 minutes per side. Remove chicken and set aside.
- Sauté Aromatics: In the same skillet with bacon fat, sauté the minced garlic and diced onion until fragrant and translucent, about 3-5 minutes. Stir occasionally to avoid burning.
- Deglaze with Wine: Pour in 3/4 cup white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Make the Honey Mustard Sauce: In a bowl, mix Dijon mustard, honey, dried thyme, milk or cream, and water. Add this mixture to the skillet with the wine and aromatics, stirring well until combined and warmed through.
- Assemble and Bake: Place the seared chicken thighs on top of the potatoes in the roasting pan. Pour the honey mustard sauce evenly over the chicken and potatoes. Scatter the reserved cooked bacon pieces over the top.
- Roast in Oven: Bake uncovered for about 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the potatoes are tender. The sauce will thicken slightly during baking.
- Garnish and Serve: Remove the pan from the oven and sprinkle fresh thyme leaves or finely chopped parsley over the dish for a fresh aroma and color contrast. Let rest for a few minutes before serving.
Notes
- Note 1: Using skin-on, bone-in chicken thighs ensures juicier meat and better flavor.
- Note 2: White wine adds depth to the sauce; you can substitute with chicken broth if preferred.
- Note 3: The water in the sauce helps balance thickness; adjust quantity if the sauce becomes too thick or thin.
