Honey Mustard Chicken & Cheesy Ranch Potatoes is a meal you’re going to love! It features succulent chicken thighs marinated in a sweet and tangy honey mustard sauce that caramelizes beautifully during cooking. The cheesy ranch potatoes are cheesy and packed with flavor. Together, they create a satisfying meal that is sure to impress your family and friends.
What makes this recipe even more appealing is its simplicity and convenience. With minimal prep time and just a few ingredients, you can whip up a delicious dinner that feels gourmet. Whether it’s a busy weeknight or a weekend gathering, this dinner combination will quickly become a favorite.
Helpful Tips
- Ensure the chicken thighs are cooked through by using a meat thermometer; the internal temperature should reach 165°F (75°C) for safe consumption. This will guarantee that your chicken is juicy and perfectly cooked every time.
- If you use boneless, skinless thighs, it will take a lot less time to cook, so keep that in mind.
- Be sure to cook the potatoes long enough that they become very tender.
- I use yellow or gold potatoes because they have the best texture for this dish.
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Honey Mustard Chicken & Cheesy Ranch Potatoes
Ingredients
For the honey mustard chicken:
- 4 chicken thighs bone-in
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) Extra Virgin olive oil
- 1 clove garlic minced
- 1 teaspoon (0.1 g) fresh rosemary chopped (or 1/2 teaspoon dried)
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
For the cheesy ranch potatoes:
- 1 1/2 pounds (680 g) yellow potatoes cut into cubes (about 3 large potatoes)
- 2 teaspoon (10 ml) olive oil
- Salt and pepper to season
- 2 tablespoons (28 g) butter
- 2 tablespoons (30 g) dry ranch seasoning
- 3 slices bacon
- 3/4 cup (85 g) cheddar cheese
Instructions
For the honey mustard chicken:
- Preheat the oven to 400°F (200°C). Pat dry the chicken and season on both sides with salt and pepper. Arrange it in a baking dish.
- Combine the honey, Dijon, oil, garlic, and rosemary.
- Pour the sauce over the tops of the chicken.
- Bake for 30-35 minutes or until the chicken reaches 165°F (74°C) on a meat thermometer.
For the cheesy ranch potatoes:
- Preheat oven to 400°F (200°C).
- Cut the potatoes into cubes then run them under cold water to remove the starch.
- Pat them dry and place them in a bowl. Pour in the olive oil and toss to coat. Then season with salt and pepper.
- Lightly grease a baking dish.
- Pour the potatoes into the baking dish. Cut the butter into small pieces and space them evenly among the potatoes. Cover with tinfoil and bake for 50 minutes, or until the potatoes are very tender.
- Meanwhile, cook the bacon to crispy and crumble it into small pieces.
- When done, remove the potatoes from the oven. Sprinkle the ranch seasoning and the bacon pieces over the potatoes. Give it a stir. Then cover with the cheese.
- Place the tin foil back on the dish and let it rest for 5-10 minutes.
Notes
- Ensure the chicken thighs are cooked through by using a meat thermometer; the internal temperature should reach 165°F (75°C) for safe consumption. This will guarantee that your chicken is juicy and perfectly cooked every time.
- If you use boneless, skinless thighs, it will take a lot less time to cook, so keep that in mind.
- Be sure to cook the potatoes long enough that they become very tender.
- I use yellow or gold potatoes because they have the best texture for this dish.
Nutrition
Before You Go
Check out more Dinner and a Side recipes to see what you’ve been missing.
- Garlic Butter Pork Chops with Elevated Mac & Cheese
- Crispy Sesame Chicken and Smashed Cucumber Salad
- Mongolian Beef with Rice & Broccoli
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
