Directions
- 1Preheat oven to 425F.
- 2Add cut potatoes to a half or full size baking sheet and toss with olive oil and a pinch of salt and pepper.
- 3In a medium bowl, whisk together the dijon mustard, honey, garlic, paprika, thyme, salt and pepper.
- 4Set aside the mustard mixture.
- 5Pat your chicken very dry.
- 6Add the chicken to the baking tray, nestling in between the potatoes.
- 7Brush the chicken generously with half of the mustard mixture.
- 8Bake for 30 minutes.
- 9Remove the tray from the oven.
- 10Chop apples into bite-size pieces then spread them onto the baking tray, nestling among the potatoes.
- 11Brush the apples, potatoes and chicken with the remaining sauce.
- 12Place the tray back in the oven for an additional 15 minutes (or until the internal temperature reaches 165F).
- 13If the chicken skin is getting too browned, cover with foil.
- 14Remove from oven.
- 15Toss everything together so the juices from the chicken coats the potatoes and apples well.
- 16Enjoy!
Ingredients
- 1.5 lbs fingering potatoes, washed and cut into halves or quarters
- 2 tb olive oil
- 0.25 cup coarse dijon mustard
- 2 tb honey
- 3 cloves garlic, mashed
- 1 tsp paprika
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 1.5 tb fresh thyme, stems removed and chopped finely
- 4 large bone-in, skin-on chicken thighs, pat dry
- 2 apples, sliced (I prefer Honey Crisp apples)
Equipment
baking sheetmedium bowlfoil (optional)
Tips
- Pat your chicken very dry for crispy skin.
- If chicken skin browns too much, cover with foil.
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