Honey Dijon Chicken with Apples and Potatoes Recipe
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.
- 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
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
- 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.
- Prepare the Chicken: Rinse the bone-in, skin-on chicken legs and pat them dry thoroughly to help the skin crisp up during roasting.
- 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.
- 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.
- 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.
- 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
