When you are ready for a new, flavorful chicken recipe, these mustard chicken thighs will be your new favorite recipe. My family loves roasted chicken thighs on a weeknight. When they are baked correctly, they’re crispy on the outside and juicy on the inside – truly the best comfort food to make a bad day better.
I’ve been making this Dijon mustard marinade for chicken thighs for years and serve them with roasted potatoes, it’s truly the best dinner that’s ready in under 40 minutes! Even better, you can prepare the chicken and marinade a few hours prior, or even overnight, to save more time at dinner time. We love a hearty chicken dinner and can’t wait to hear what you think too.
Why you’ll love this recipe
- Easiest chicken recipe for a busy weeknight. This is too simple, with just a couple of baking sheets the oven does all of the cooking for you.
- Tastes like you took hours to prepare. You an marinate the chicken thighs in advance for a deeper flavor or toss them with the mustard and mayonnaise right before baking.
- Can be served with so many side dishes. There are lots of options besides potatoes to serve with this chicken, we love adding roasted veggies or mashed potatoes too.
Tips for Busy Cooks
We love bone-in chicken thighs for this recipe. If you like drumsticks or breasts, those also work well, just be sure to buy bone-in and watch the cooking time as it will vary.
Key Ingredient Notes
- Dijon mustard – Adds brightness and tangy flavor to the chicken. If you want to use yellow mustard that works too.
- Mayo – Part of the marinade that helps brown the chicken skin and keep the meat juicy.
- Chicken thighs – Be sure to buy bone-in and skin on chicken thighs for the best results.
- Potatoes – You can use russets, red, or Yukon Gold potatoes. Whichever you prefer.
- Olive oil – Cooking oil for the chicken thighs.
- Black pepper – Adds a hint of peppery spice.
- Dried rosemary – Gives nice herbal warmth to the protein and potatoes.
- Garlic powder – We love the flavor of garlic with mustard.
How to make mustard chicken thighs
Preheat the oven to 450°F. Line 2 baking sheets with foil.
Step 1: In a large bowl, combine chicken, mustard, mayo, and ½ teaspoon of salt and mix well to coat the chicken evenly.
Step 2: Arrange the chicken thighs on one baking sheet.
Step 3: On the second baking sheet, toss the potatoes with olive oil, the remaining teaspoon of salt, pepper, rosemary, and garlic powder.
Step 4: Place the chicken on the middle rack, and potatoes on the lower rack. Roast for 30-40 minutes, or until the chicken is well browned, the inserted thermometer reads 165°F, and the potatoes are golden brown. Stir the potatoes a couple of times during roasting.
Expert Tips:
- Marinate the chicken up to a day in advance if desired. This is great for busy weeknights when you want dinner ready to cook when you come home. You can also cut up the potatoes and hold them in water in the fridge for up to a day as well. Just be sure to pat them very dry before roasting.
- Line the baking sheets with foil for easy cleanup. This keeps this dinner recipe simple and quick in the kitchen. No need to scrub dishes for hours after cooking.
- Cut the potatoes into 1-inch cubes for quick and easy cooking. This will ensure that they are perfectly golden brown and tender.
- You’ll know when the chicken is done cooking when a meat thermometer reaches 165ºF. This is the easiest and most accurate way to know that the chicken is ready to serve.
Storage
These chicken thighs with mustard store well in an airtight container in the fridge for up to 3 days. To reheat the mustard chicken thighs, preheat your oven to 325°F, brush the chicken thighs lightly with olive oil. Wrap the chicken thighs in aluminum foil and place them on a baking tray in the center of the oven for even heat distribution. Reheat the chicken until the internal temperature of the chicken registers at 165°F.
If you want to microwave them, it will take a couple of minutes but the skin won’t be as crispy as heating them through in the oven.
You can freeze the chicken thighs as well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
FAQs
We love Dijon, but yellow or honey mustard also works well.
You can swap it for Greek yogurt, but the final sauce may be more tangy than creamy.
Yes, if you are using Dijon mustard, it would pair nicely with honey or maple syrup.
Mustard Chicken Thighs and Potatoes
Ingredients
- ¼ cup Dijon mustard
- 2 tablespoons mayo
- 1 ½ teaspoons table salt divided
- 2 lbs chicken thighs
- 2 lbs potatoes cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 450°F. Line 2 baking sheets with foil.
- In a large bowl, combine chicken, mustard, mayo and ½ teaspoon of salt and mix well to coat the chicken evenly. (TIP: You can prepare this step up to 1 day in advance!)
- Arrange the chicken thighs on one baking sheet.
- On the 2nd baking sheet, toss the potatoes with olive oil, remaining teaspoon of salt, pepper, rosemary and garlic powder.
- Place the chicken on middle rack, and potatoes on lower rack.
- Roast for 30-40 minutes, or until chicken is well browned, and inserted thermometer reads 165°F, and potatoes are golden brown. Stir the potatoes couple of times, during roasting.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– These chicken thighs with mustard store well in an airtight container the fridge for up to 3 days.
– To reheat the mustard chicken thighs, preheat your oven to 325°F, and brush the chicken thighs lightly with olive oil. Wrap the chicken thighs in aluminum foil and place them on a baking tray in the center of the oven for even heat distribution. Reheat the chicken until its internal temperature reaches 165°F.
– You can microwave the leftover chicken for about 2 minutes, but the skin won’t be as crispy as heating them through in the oven.
– You can also freeze the chicken thighs for up to 2 months. Just be sure to thaw overnight in the fridge before reheating. Notes:
- Marinate the chicken up to a day in advance if desired. This is great for busy weeknights when you want dinner ready to cook when you come home. You can also cut up the potatoes and hold them in water in the fridge for up to a day as well. Just be sure to pat them very dry before roasting.
- Line the baking sheets with foil for easy cleanup. This keeps this dinner recipe simple and quick in the kitchen. No need to scrub dishes for hours after cooking.
- Cut the potatoes into 1-inch cubes for quick and easy cooking. This will ensure that they are perfectly golden brown and tender.
- You’ll know when the chicken is done cooking when a meat thermometer reaches 165ºF. This is the easiest and most accurate way to know that the chicken is ready to serve.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Christie Z says
Hi! I love the recipe but would not bake at 450. Maybe my oven is different. Gonna try today at 375.
Shinee says
Hi, Christie. Thank you for your feedback. Sure, you can definitely cook the chicken at lower temp for longer. Hope you enjoy!