# Ingredient List:
→ 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 the oven to 400°F and prepare for baking.
02 - Combine Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, dried thyme, paprika, salt, and black pepper in a small bowl; whisk until well incorporated.
03 - Dry chicken thighs with paper towels; place in a large bowl, pour half of the marinade over them, and toss to ensure even coating. Reserve remaining marinade.
04 - Place chicken thighs on one side of a parchment-lined baking sheet.
05 - In a separate bowl, toss halved potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper; spread them evenly on the other side of the baking sheet.
06 - Bake the chicken and potatoes for 25 minutes until partly cooked.
07 - Remove baking sheet; brush reserved marinade over chicken, then turn the potatoes to promote even roasting.
08 - Return the sheet to the oven and bake for 15 more minutes until chicken reaches 165°F internally and potatoes are crisp and tender.
09 - Optionally sprinkle chopped fresh parsley over chicken and potatoes before serving.
