# What You'll Need:
→ 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 - Heat the oven to 400°F.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper until combined.
03 - Pat chicken thighs dry, place in a large bowl, and toss with half of the marinade to coat evenly. Reserve remaining marinade.
04 - Place marinated chicken thighs on one side of a parchment-lined large baking sheet.
05 - In a separate bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread in a single layer on the other side of the baking sheet.
06 - Bake chicken and potatoes for 25 minutes.
07 - Remove baking sheet from oven, brush reserved marinade over chicken thighs, and turn potatoes to ensure even roasting.
08 - Return the baking sheet to the oven and bake an additional 15 minutes until chicken reaches an internal temperature of 165°F and potatoes are crisp and tender.
09 - Optionally sprinkle chopped fresh parsley over the chicken and potatoes before serving.
