Easy one-pan chicken dinner (Print Version)

# Ingredients:

→ Chicken

01 - 2 tablespoons Dijon mustard
02 - 2 tablespoons honey
03 - 1/4 cup olive oil
04 - 4 cloves garlic, minced
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon freshly ground pepper
07 - 2 tablespoons freshly chopped parsley
08 - 6 boneless and skinless chicken thighs

→ Vegetables

09 - 1 large onion, cut into quarters
10 - 2 large carrots, peeled and cut into 1-inch pieces
11 - 4 large Yukon gold potatoes, peeled and cut into 1-inch pieces
12 - 1/4 cup olive oil
13 - 2 sprigs fresh thyme, chopped
14 - Salt and pepper to taste

# Instructions:

01 - Set your oven to 400°F and let it heat up while you prepare everything else.
02 - In a large bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, salt, pepper, and chopped parsley until well combined. Add the chicken thighs and toss until they're fully coated. Cover the bowl with plastic wrap and pop it in the fridge until you're ready to use it.
03 - Add the quartered onion, carrot pieces, and potato chunks to a large Dutch oven or oven-safe skillet. Drizzle with olive oil, sprinkle with chopped thyme, season with salt and pepper, and toss everything together until the veggies are well coated.
04 - Cover your skillet with a lid or aluminum foil and transfer to the preheated oven. Let the vegetables bake for about 20 minutes to get them started cooking.
05 - Remove the skillet from the oven and arrange the marinated chicken thighs in a single layer on top of the partially cooked vegetables. If there's any marinade left in the bowl, brush it generously over the chicken.
06 - Return the skillet to the oven, uncovered this time, and bake for another 30-45 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender when pierced with a fork.
07 - Sprinkle with some fresh parsley before serving for a pop of color and fresh flavor.

# Notes:

01 - This tangy, sweet, with a bit of spice Baked Honey Mustard Chicken with Potatoes is an easy one-pan healthy dinner that the whole family will love!
02 - Use a large pan that allows the chicken thighs to be placed in a single layer for even cooking.
03 - Fresh herbs make a big difference in this dish - try to use fresh parsley and thyme rather than dried if possible.
04 - Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months in an airtight container.

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