Start by heating your oven to 400°F (200°C). This temperature is perfect for roasting the chicken skin to crispy perfection while cooking the potatoes evenly.

In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, rosemary, salt, and pepper until smooth and well combined. This glaze is the magic behind the sweet and tangy flavor.

Place the chicken thighs and halved potatoes in a large mixing bowl. Pour the honey mustard glaze over everything and toss gently to coat all pieces evenly. Make sure the potatoes get a good coverage—they’ll soak up those wonderful flavors while roasting.

Spread the coated chicken and potatoes out on a parchment-lined baking sheet in a single layer. Give the skin side of the chicken a little extra space to help it crisp up beautifully.

Roast and Flip

Roast for about 35–40 minutes. Halfway through, use tongs to carefully flip the potatoes and baste the chicken with any juices on the pan. This helps the potatoes brown evenly and the chicken stay moist.

The chicken is ready when the internal temperature reaches 165°F (74°C), and the potatoes should be tender inside with a golden, crispy exterior. If needed, pop it back in the oven for a few extra minutes.

Let the chicken rest for 5 minutes before serving—this keeps the juices locked in. Then plate your masterpiece and get ready to enjoy!