Honey Dijon Roasted Chicken with Potatoes and Shallots Recipe
A flavorful and easy-to-make Honey Dijon Chicken recipe featuring tender bone-in chicken pieces roasted alongside baby yellow potatoes and shallots. The chicken is marinated in a sweet and tangy honey Dijon mixture seasoned with paprika, Italian herbs, and fresh thyme or rosemary for a deliciously comforting meal perfect for any weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 6–8 bone-in chicken pieces (about 2 lbs), such as drumsticks and thighs
- 1 lb baby yellow potatoes or 4 large yellow potatoes, cubed
- 4 shallots, peeled and halved
- 1 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- Fresh thyme or rosemary, to top
Honey Dijon Marinade
- 1/4 cup Dijon mustard
- 1/4 cup water or vegetable/chicken broth
- 2 tbsp honey
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together Dijon mustard, water or broth, honey, paprika, salt, and pepper until smooth and well combined to create a tangy, sweet marinade.
- Season the Chicken and Vegetables: In a large mixing bowl, combine the chicken pieces, cubed potatoes, and halved shallots. Add paprika, Italian seasoning, salt, black pepper, and olive oil. Toss everything together until evenly coated.
- Marinate the Chicken: Pour the honey Dijon marinade over the chicken and vegetables. Mix thoroughly to ensure every piece is coated with the flavorful marinade. Let it sit for at least 15 minutes, or up to 1 hour if time allows, to absorb the flavors.
- Preheat the Oven: Preheat your oven to 400°F (200°C) while the chicken marinates.
- Arrange on a Baking Sheet: Place the marinated chicken pieces along with the potatoes and shallots in a single layer on a baking sheet or in a roasting pan. Top with fresh thyme or rosemary sprigs for added aroma and flavor.
- Roast the Chicken: Roast in the preheated oven for approximately 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown. Baste occasionally with the pan juices if desired.
- Rest and Serve: Remove from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
Notes
- Bone-in chicken pieces are recommended for juicier, more flavorful meat, but boneless can be used with adjusted cooking time.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
- Marinating longer will deepen the flavors but is not mandatory.
- Use fresh herbs for the best aroma; dried herbs can be substituted but use half the amount.
- If using large potatoes, cut into uniform pieces to ensure even cooking.
- To check doneness, use a meat thermometer; chicken should reach 165°F internally.
Keywords: Honey Dijon Chicken, Roast Chicken, One-pan Chicken and Potatoes, Easy Dinner, Weeknight Meal, Roasted Chicken Thighs