Crispy Chicken Thighs with Honey Mustard Glaze

Name: Crispy Chicken Thighs with Honey Mustard Glaze
Cook time: 20 min
Yield: 4 servings
Ingredients: 45 g honey for glaze; 30 g Dijon mustard for glaze; 15 ml apple cider vinegar for glaze; 10 ml olive oil divided; 10 ml water for glaze, only if needed to loosen; 600 g sweet potatoes peeled if desired and cut into 1.5 cm wedges; 10 ml olive oil divided; 3 g fine salt divided; 1 g black pepper divided; 1 g garlic powder divided; 2 g smoked paprika optional, divided; 4 count bone-in, skin-on chicken thighs patted dry; 10 ml olive oil divided; 6 g fine salt divided; 1 g black pepper divided; 2 g garlic powder divided; 6 g parsley chopped, for garnish

Bone-in chicken thighs and small-cut sweet potatoes roast together on a hot sheet pan. A honey-mustard glaze is brushed on during the final minutes so it thickens on the chicken without needing a separate sauce pan.

By Julienne

Crispy Chicken Thighs with Honey Mustard Glaze

Cook time: 20 minutes

Servings: 4

Ingredients

45 g honey for glaze
30 g Dijon mustard for glaze
15 ml apple cider vinegar for glaze
10 ml olive oil divided
10 ml water for glaze, only if needed to loosen
600 g sweet potatoes peeled if desired and cut into 1.5 cm wedges
10 ml olive oil divided
3 g fine salt divided
1 g black pepper divided
1 g garlic powder divided
2 g smoked paprika optional, divided
4 count bone-in, skin-on chicken thighs patted dry
10 ml olive oil divided
6 g fine salt divided
1 g black pepper divided
2 g garlic powder divided
6 g parsley chopped, for garnish

Instructions

Heat the oven to 230°C. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and 10 ml of the olive oil. If the glaze is too thick to brush, add the optional water 5 ml at a time until it loosens. The glaze is smooth and brushable; the oven is fully preheated.
On the sheet pan, toss the sweet potatoes with 10 ml of the olive oil, 3 g of the salt, 1 g of the black pepper, 1 g of the garlic powder, and the optional smoked paprika if using. Spread them in a single layer. The sweet potatoes are evenly coated and spread out.
Pat the chicken thighs dry. Rub them with the remaining 10 ml of olive oil, the remaining 6 g of salt, 1 g of black pepper, and the remaining 2 g of garlic powder. Place the thighs skin-side up among the sweet potatoes, leaving a little space around each piece. The chicken skin is dry, seasoned, and arranged skin-side up.
Roast for 15 minutes. Remove the pan, brush the chicken thighs with about half of the glaze, then return the pan to the oven for 5 minutes more until the chicken reaches 74°C at the thickest part and the skin is browned. The chicken reaches 74°C and the skin is crisping; the sweet potatoes are tender at the edges.
Brush on the remaining glaze, scatter with the chopped parsley if using, and rest the chicken on the pan for 2 minutes before serving. The glaze looks glossy and the chicken has rested briefly.
Serve the chicken thighs with the roasted sweet potatoes and any glaze left on the pan spooned over the top. Each plate has chicken, sweet potatoes, and a glossy glaze finish.