# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon paprika
09 - Salt and freshly ground black pepper, to taste
→ Roasted Potatoes
10 - 1½ pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried rosemary
13 - 1 teaspoon garlic powder
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped (optional)
# How To Make It:
01 - Set oven to 400°F (200°C) to prepare for roasting.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, thyme, paprika, salt, and pepper in a small bowl.
03 - Pat chicken thighs dry; place in a large bowl and pour half the marinade over, tossing to coat evenly. Reserve remaining marinade.
04 - Place chicken thighs on one side of a parchment-lined large baking sheet.
05 - In a separate bowl, toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper; spread in a single layer on the baking sheet opposite the chicken.
06 - Bake for 25 minutes, then remove from oven.
07 - Brush reserved marinade over chicken thighs and flip potatoes for even roasting.
08 - Return baking sheet to oven and bake for an additional 15 minutes until chicken reaches 165°F (74°C) internally and potatoes are crisp and tender.
09 - Optionally, sprinkle chopped fresh parsley over the chicken and potatoes before serving.
