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
Scale
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.
