Honey Dijon Chicken with Apples and Potatoes Recipe

Introduction

This Honey Dijon Chicken with Apples and Potatoes is a comforting one-pan meal that combines savory and sweet flavors effortlessly. Tender chicken legs roast alongside sweet apples and crispy potatoes, all coated in a tangy honey mustard sauce. It’s perfect for an easy weeknight dinner that feels special.

Ingredients

• 3 lbs bone-in, skin-on chicken legs (or thighs)
• 1 large apple (cut into small chunks)
• 1½ lbs baby potatoes (quartered)
• 1/4 cup olive oil
• 2 tbsp whole grain mustard
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 3 cloves garlic (minced)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp Italian herb blend
• 2 tsp salt

Instructions

1. Step 1: Preheat your oven to 450℉. Rinse and pat dry the chicken pieces to ensure crispy skin.
2. Step 2: In a 9×13 inch baking dish, combine the chicken, quartered potatoes, apple chunks, olive oil, honey, minced garlic, whole grain mustard, Dijon mustard, salt, garlic powder, onion powder, paprika, and Italian herb blend. Toss well to coat everything evenly. Arrange the chicken pieces so they touch the bottom of the pan.
3. Step 3: Sprinkle an extra pinch of paprika over the dish. Cover the pan first with parchment paper, then tightly with aluminum foil. Roast in the oven for 40 minutes.
4. Step 4: Remove the foil and parchment, then roast uncovered for an additional 15 minutes or until the chicken’s internal temperature reaches 165℉ and the skin is golden and crispy.
5. Step 5: When serving, spoon the flavorful sauce from the bottom of the pan over the chicken, apples, and potatoes—it’s the best part!

Tips & Variations

• Use bone-in, skin-on thighs instead of legs if preferred; cooking times will be similar.
• Try different apple varieties like Honeycrisp or Gala for varying sweetness and texture.
• Add fresh rosemary or thyme for an extra herbal note.
• For a spicier kick, sprinkle a pinch of cayenne pepper into the seasoning mix.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350℉ until warmed through to keep the chicken skin crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce roasting time and check frequently to avoid overcooking.

Do I have to cover the dish while baking?

Covering helps the chicken cook evenly and keeps the apples and potatoes moist. Removing the cover at the end crisps the skin and browns the ingredients nicely.

Honey Dijon Chicken with Apples and Potatoes Recipe

Print Recipe

★★★★★

4.6 from 450 reviews

A delicious one-pan roasted meal featuring bone-in, skin-on chicken legs cooked with baby potatoes and sweet apple chunks, all tossed in a flavorful honey Dijon mustard glaze with garlic and herbs. Perfect for an easy, comforting dinner with a balance of savory, sweet, and tangy flavors.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Potatoes

• 3 lbs bone-in, skin-on chicken legs (or thighs)
• 1½ lbs baby potatoes, quartered

Fruit

• 1 large apple, cut into small chunks

Glaze and Seasoning

• 1/4 cup olive oil
• 2 tbsp whole grain mustard
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp Italian herb blend
• 2 tsp salt

Instructions

1. Preheat the Oven: Preheat your oven to 450℉ to ensure it’s hot enough to roast the chicken and potatoes to a crispy, golden finish.
2. Prepare the Chicken: Rinse the bone-in, skin-on chicken legs and pat them dry thoroughly to help the skin crisp up during roasting.
3. Combine Ingredients: In a 9×13 inch baking dish, add the chicken pieces, quartered baby potatoes, apple chunks, olive oil, honey, minced garlic, whole grain mustard, Dijon mustard, salt, garlic powder, onion powder, paprika, and Italian herb blend. Toss everything together until all ingredients are evenly coated and the chicken pieces are touching the bottom of the pan for even cooking. Sprinkle an additional dusting of paprika on top for color and flavor.
4. Cover and Roast: Cover the baking dish first with parchment paper, then tightly seal with aluminum foil to retain moisture. Roast in the oven for 40 minutes, allowing flavors to meld and ingredients to begin cooking through.
5. Uncover and Finish Roasting: Remove the foil and parchment, then continue roasting uncovered for another 15 minutes or until the internal temperature of the chicken reaches at least 165℉, and the skin is golden and crispy.
6. Serve with Sauce: When serving, spoon the pan sauce from the bottom of the baking dish over the chicken, potatoes, and apples – this sauce is rich with flavor and the perfect finishing touch.

Notes

• Bone-in, skin-on chicken legs provide the best flavor and texture, but thighs can be used as a substitute.
• Choose a firm apple variety like Gala or Honeycrisp to hold their shape during roasting.
• Covering the dish initially helps the potatoes cook through without drying out the chicken.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165℉.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Keywords: Honey Dijon chicken, roasted chicken and potatoes, apple chicken recipe, one-pan chicken dinner, easy roasted chicken, fall dinner recipe