Honey Mustard Baked Chicken with Potatoes & Bacon Recipe
Honey Mustard Baked Chicken with Potatoes & Bacon is a comforting and flavorful one-pan meal featuring tender, juicy chicken thighs baked to golden perfection alongside potatoes and crispy bacon, all glazed with a tangy honey mustard sauce infused with garlic, onion, and white wine.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 2 lb / 1kg potatoes, peeled and cut into large chunks
- 1 tbsp olive oil
- Salt and pepper, to taste
Chicken & Bacon
- 2 – 2 1/2 lb / 1 – 1.25 kg chicken thighs (5 pieces), skin on and bone in
- Salt and pepper, to taste
- 7 oz / 200g bacon, diced, separated
Sauce & Other Ingredients
- 2 garlic cloves, minced
- 1/2 onion, finely diced (brown, white or yellow)
- 3/4 cup white wine
- 1/3 cup Dijon mustard
- 2 tbsp honey
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 tbsp milk or cream (milk used for color)
- 1/3 cup water
- Fresh thyme leaves or finely chopped parsley, for garnish
Instructions
- Prepare Potatoes: Cook peeled and chunked potatoes in boiling water for 5 minutes until slightly tender, then drain. Season with salt and pepper and drizzle with olive oil.
- Preheat Oven: Set oven temperature to 190C/375F to prepare for baking.
- Season Chicken: Sprinkle chicken thighs evenly with salt and pepper on both sides.
- Cook Bacon: Heat a large skillet or frypan over medium-high heat. Add half of the diced bacon and cook until lightly browned. Remove bacon with a slotted spoon and transfer to a paper towel lined plate to drain.
- Sear Chicken: Reduce heat to medium. Place chicken thighs skin-side down in the pan with bacon fat. Cook for about 3 minutes until the skin is lightly browned and some fat has rendered. Flip chicken and cook an additional 2 minutes. Remove chicken to a plate.
- Prepare Pan for Sauce: Drizzle 1 tablespoon of the rendered fat over the prepared potatoes, mix gently, and discard the remaining fat in the pan. Return pan to heat.
- Sauté Aromatics: Add minced garlic and diced onion to the pan. Cook for about 2 minutes until onions are translucent and starting to brown.
- Deglaze Pan: Pour in white wine and scrape the brown bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce alcohol aroma.
- Add Sauce Ingredients: Stir in Dijon mustard, honey, dried thyme, milk, water, and the cooked bacon. Mix well to combine the sauce.
- Combine and Bake: Return chicken and potatoes to the pan with the sauce. Sprinkle the remaining diced bacon over the top. Place the pan in the oven and bake uncovered for 40 to 50 minutes, or until the chicken and potatoes are golden brown and cooked through.
- Rest and Garnish: Remove from oven and let rest for 5 minutes. Garnish with fresh thyme leaves or finely chopped parsley before serving.
Notes
- Use skin-on, bone-in chicken thighs for best flavor and texture.
- The milk or cream in the sauce helps with coloring but can be omitted if desired.
- White wine enhances the sauce flavor; substitute with chicken stock if preferred.
- Resting the dish after baking helps juices redistribute in the chicken for moist results.
- Ensure not to overcrowd the pan during searing for even browning.
- Adjust seasoning with salt and pepper before baking as per preference.
Keywords: honey mustard chicken, baked chicken thighs, chicken with potatoes, bacon chicken bake, one pan chicken recipe, comfort food
