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One Pan Honey Mustard Chicken Thighs - Easy Kosher Weeknight Dinner - American recipe
I've been making this honey mustard chicken for years, and it never fails to deliver on busy weeknights. The original version used pork chops, but I've found that bone-in chicken thighs work even better for a kosher kitchen. They stay juicy, cook evenly, and absorb all those sweet and tangy flavors beautifully. The beauty of this recipe lies in its simplicity. Everything happens in one pan, which means less cleanup and more time with your family. I start by searing the chicken to get that golden skin, then nestle some potatoes and vegetables around it. The honey mustard sauce gets poured over everything, creating this wonderful glaze as it bakes. You'll smell it cooking from three rooms away. What really makes this dish work is the balance of flavors. I use a mix of Dijon and whole grain mustard for depth, plus a touch of apple cider vinegar to brighten things up. The honey caramelizes slightly in the oven, creating these beautiful dark spots on the chicken. Don't skip the fresh thyme either. It adds an earthy note that ties everything together. This recipe serves four people generously, making it perfect for Shabbat dinner or any time you want something satisfying without too much fuss. I like to serve it with a simple green salad or some steamed broccoli. The pan juices make their own sauce, so you don't need anything fancy on the side.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 8 pieces bone-in chicken thighs skin-on, about 2.5 lbs total
  • 1.5 lbs small red potatoes halved
  • 1 large yellow onion cut into wedges
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme or 1 tsp dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika

Method
 

  1. Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear another 3 minutes. Remove chicken and set aside.
  3. In the same pan, add halved potatoes and onion wedges. Toss with remaining 1 tablespoon olive oil and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally.
  4. In a small bowl, whisk together honey, both mustards, apple cider vinegar, minced garlic, and thyme until smooth.
  5. Nestle the seared chicken thighs back into the pan with the vegetables. Pour the honey mustard mixture over everything, making sure to coat the chicken well.
  6. Transfer the pan to the preheated oven and bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender when pierced with a fork.
  7. Let rest for 5 minutes before serving. Spoon any pan juices over the chicken and vegetables before plating.

Notes

Make sure your pan is oven-safe before transferring to the oven. If using a regular skillet, transfer everything to a baking dish after step 5. The honey will caramelize and may look dark in spots, this is normal and adds great flavor. Leftover chicken keeps in the refrigerator for up to 3 days and reheats well in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 720mg 31%
Dietary Fiber 3g 11%
Total Sugars 18g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.