Crispy Honey-Mustard Chicken Thighs with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Honey-Mustard Chicken Thighs with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Honey-Mustard Chicken Thighs with Roasted Potatoes

Chicken thighs and gold potatoes roasted to a crisp golden brown, finished with a zesty and vibrant honey-mustard glaze.

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NUTRITION

433kcal
Protein
39.8g
Fat
16.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

4 oz yellow potato

1 cup fresh green beans

1 tbsp Dijon mustard

0.5 tsp raw honey

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the yellow potato into 1/2-inch cubes and trim the ends off the green beans.

  • 3

    In a large bowl, toss the potato cubes with 0.5 tsp of olive oil and a pinch of sea salt and pepper.

  • 4

    Spread the potatoes onto the prepared baking sheet and roast for 10 minutes.

  • 5

    While the potatoes are roasting, whisk together the Dijon mustard, raw honey, garlic powder, and dried thyme in a small ramekin.

  • 6

    Season the chicken thighs on both sides with the remaining sea salt and black pepper.

  • 7

    Remove the sheet pan from the oven. Move the potatoes to one side, then place the chicken thighs and green beans on the other side.

  • 8

    Brush the honey-mustard glaze generously over the top of each chicken thigh.

  • 9

    Drizzle the remaining 0.5 tsp of olive oil over the green beans and toss them lightly on the pan.

  • 10

    Return the pan to the oven and roast for another 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

Crispy Honey-Mustard Chicken Thighs with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Honey-Mustard Chicken Thighs with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Honey-Mustard Chicken Thighs with Roasted Potatoes

Chicken thighs and gold potatoes roasted to a crisp golden brown, finished with a zesty and vibrant honey-mustard glaze.

NUTRITION

433kcal
Protein
39.8g
Fat
16.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

4 oz yellow potato

1 cup fresh green beans

1 tbsp Dijon mustard

0.5 tsp raw honey

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the yellow potato into 1/2-inch cubes and trim the ends off the green beans.

  • 3

    In a large bowl, toss the potato cubes with 0.5 tsp of olive oil and a pinch of sea salt and pepper.

  • 4

    Spread the potatoes onto the prepared baking sheet and roast for 10 minutes.

  • 5

    While the potatoes are roasting, whisk together the Dijon mustard, raw honey, garlic powder, and dried thyme in a small ramekin.

  • 6

    Season the chicken thighs on both sides with the remaining sea salt and black pepper.

  • 7

    Remove the sheet pan from the oven. Move the potatoes to one side, then place the chicken thighs and green beans on the other side.

  • 8

    Brush the honey-mustard glaze generously over the top of each chicken thigh.

  • 9

    Drizzle the remaining 0.5 tsp of olive oil over the green beans and toss them lightly on the pan.

  • 10

    Return the pan to the oven and roast for another 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.