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Honey mustard chicken & cheesy ranch potatoes
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Honey Mustard Chicken & Cheesy Ranch Potatoes

Honey Mustard Chicken & Cheesy Ranch Potatoes feature succulent chicken thighs marinated in a sweet and tangy honey mustard sauce and the cheesy ranch potatoes are filled with cheese, bacon, and zesty ranch seasoning.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American
Keyword: chicken thigh, Potatoes
Servings: 4 Servings
Calories: 691kcal
Author: Laura Lynch

Ingredients

For the honey mustard chicken:

  • 4 chicken thighs bone-in
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon Extra Virgin olive oil
  • 1 clove garlic minced
  • 1 teaspoon fresh rosemary chopped (or 1/2 teaspoon dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the cheesy ranch potatoes:

  • 1 1/2 pounds yellow potatoes cut into cubes (about 3 large potatoes)
  • 2 teaspoon olive oil
  • Salt and pepper to season
  • 2 tablespoons butter
  • 2 tablespoons dry ranch seasoning
  • 3 slices bacon
  • 3/4 cup cheddar cheese
US Customary - Metric

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.

Video

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

Calories: 691kcal | Carbohydrates: 44g | Protein: 29g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 1181mg | Potassium: 1020mg | Fiber: 4g | Sugar: 10g | Vitamin A: 492IU | Vitamin C: 34mg | Calcium: 189mg | Iron: 2mg