One Pan Chicken And Potatoes with Honey Mustard Marinade
, Updated Oct 04, 2024
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This one pan chicken and potatoes with honey mustard marinade is absolutely packed with flavor! Chicken leg quarters cooked with potatoes and shallots until juicy and tender. This easy chicken and potato recipe is sure to become a family favorite.
It’s September which means I am officially in full-on nesting mode. I want to be wrapped in cozy sweaters, drink all the fall drinks and have all the hearty comfort food we associate with colder weather. Is the weather ACTUALLY colder? Well… it’s kind of getting there. Please don’t strip me of my Gilmore Girls fall illusions!
Chicken and potatoes are central to many a comforting dish and this recipe combines them to great effect. It’s not a complicated recipe but it packs a lot of flavor using few ingredients.
I am particularly in love with the juicy chicken and soft yet caramelized potatoes… plus the honey mustard marinade elevates this dish into something truly special.
Best of all everything cooks together so the potatoes soak up all the wonderful chicken pan juices. Less clean up and more yumminess is definitely my motto!
One Pan Chicken and Potatoes Ingredients
Apart from the ingredients listed below, you will need a large shallow cast iron casserole with a lid.
- Chicken leg quarters or bone-in and skin-on chicken thighs or even a whole chicken, cut up into pieces.
- Small golden potatoes, halved or quartered – make sure the potatoes are all the same size so that they cook evenly.
- Shallots, roughly chopped.
- Honey Mustard Marinade: Dijon mustard, honey, apple cide vinegar, fresh thyme, dried parsley, salt, pepper, garlic granules and red pepper flakes.
- Chicken broth and a little white wine or dry Marsala.
- Olive oil and butter (yes, both) for searing the chicken.
How to Make this Chicken and Potatoes Recipe
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 180°C (350°F) while you prep the ingredients so it has time to come to temperature. Combine all the ingredients for the marinade in small bowl.
Pat the chicken dry and season with salt, pepper and red pepper flakes on both sides.
Heat the butter and oil in your cast iron pan and sear the chicken over medium-high heat for about 5 minutes per side, or until the skin is golden. Set the chicken aside on a plate.
Add the potatoes to the hot pan and sprinkle with the remaining seasoning mix. Cook, stirring, for a few minutes then add the wine and cook it down.
Pour in the chicken broth and bring to a simmer. Add the chicken back into the pan, nestled between or over the potatoes. Add the chopped shallots and drizzle the marinade over the whole pan. Cover and transfer to the oven for 40 minutes.
Turn the oven temperature up to 200°C (400°F). Uncover the pan and cook for a further 10-15 minutes, or until the chicken is beautifully browned and the potatoes are soft with slightly crisp edges.
Sprinkle with fresh thyme and check the seasoning. Serve the chicken and potatoes with some of the cooking juices – absolutely delicious!
What can I serve with One-pan Chicken and Potatoes?
This delicious one pot wonder is best paired with steamed green beans or broccoli, or maybe some steamed spinach. A little crusty bread is just the thing for mopping up the wonderful pan juices while a glass of crisp dry white wine will turn this simple meal into a celebration dinner.
Recipe Notes
- Avoid overcrowding the casserole dish or the potatoes won’t cook at the same time as the chicken. Cut them into smaller chunks to speed up the process if need be.
- Store leftovers in the refrigerator in an airtight container for up to three days. Reheat in the oven, microwave or the air fryer.
You will also enjoy…
- Creamy Chicken Skillet with Corn, Zucchini and Tomatoes
- Greek Roast Chicken and Lemon Potatoes
- Chicken, Chorizo and Chickpea Stew
- Mary Berry Chicken Casserole
- French Onion Chicken
HAVE YOU MADE MY ONE PAN CHICKEN AND POTATOES RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
One Pan Chicken And Potatoes with Honey Mustard Marinade
Video
Equipment
Ingredients
Honey Mustard Marinade
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp garlic granules
- ½ tsp sweet red pepper flakes or paprika
- ½ tsp freshly ground pepper
You will also need
- 4 chicken leg quarters or bone-in and skin-on chicken thighs
- 1 ½ tsp salt flakes
- 1 tsp sweet red pepper flakes or paprika
- ½ tsp freshly ground pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 16 small golden potatoes , halved or quartered
- ¼ cup (60ml) white wine or dry Marsala (optional)
- 1 cup (250ml) chicken broth or you can use a stockpot / stock cube
- 4 shallots , roughly chopped
- fresh thyme , to garnish
- salt and pepper to season , to taste
Instructions
- Preheat the oven to 180°C (350°F) while you prep the ingredients so it has time to come to temperature.
- Combine all the ingredients for the marinade in small bowl.
- Pat the chicken dry and season with salt, pepper and red pepper flakes on both sides.
- Heat the butter and oil in your cast iron pan and sear the chicken over medium-high heat for about 5 minutes per side, or until the skin is golden. Set the chicken aside on a plate.
- Add the potatoes to the hot pan and sprinkle with the remaining seasoning mix. Cook, stirring, for a few minutes then add the wine and cook it down.
- Pour in the chicken broth and bring to a simmer. Add the chicken back into the pan, nestled between or over the potatoes. Add the chopped shallots and drizzle the marinade over the whole pan. Cover and transfer to the oven for 40 minutes.
- Turn the oven temperature up to 200°C (400°F). Uncover the pan and cook for a further 10-15 minutes, or until the chicken is beautifully browned and the potatoes are soft with slightly crisp edges.
- Sprinkle with fresh thyme and check the seasoning.
- Serve the chicken and potatoes with some of the cooking juices – absolutely delicious!
