Spicy Honey Mustard Chicken Thighs with Crispy Sweet Potato Wedges

Name: Spicy Honey Mustard Chicken Thighs with Crispy Sweet Potato Wedges
Cook time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 0.25 cup Dijon mustard; 2 tablespoons honey; 1 tablespoon hot sauce adjust to taste; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0 salt to taste; 0 black pepper to taste; 4 pieces chicken thighs bone-in, skinless; 0 parchment paper for lining baking sheet; 2 large sweet potatoes cut into wedges; 2 tablespoons olive oil; 1 teaspoon paprika; 0.5 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.25 teaspoon cayenne pepper optional, for extra heat; 0 salt to taste; 0 black pepper to taste; 0 parsley optional, for garnish

A delightful weeknight dinner that combines a tangy and sweet chicken glaze with perfectly crispy sweet potatoes. It’s simple to make and packed with flavor, making it a satisfying and fun meal to enjoy any night of the week.

Cook time: 45 minutes

Servings: 4

Ingredients

0.25 cup Dijon mustard
2 tablespoons honey
1 tablespoon hot sauce adjust to taste
1 tablespoon olive oil
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0 salt to taste
0 black pepper to taste
4 pieces chicken thighs bone-in, skinless
0 parchment paper for lining baking sheet
2 large sweet potatoes cut into wedges
2 tablespoons olive oil
1 teaspoon paprika
0.5 teaspoon ground cumin
0.5 teaspoon garlic powder
0.25 teaspoon cayenne pepper optional, for extra heat
0 salt to taste
0 black pepper to taste
0 parsley optional, for garnish

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the Dijon mustard, honey, hot sauce, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
Place the chicken thighs in a large bowl or zip-top bag and toss with the honey mustard mixture until well coated. Arrange the chicken thighs on a baking sheet lined with parchment paper or lightly greased.
In a large bowl, toss the sweet potato wedges with olive oil, paprika, ground cumin, garlic powder, cayenne pepper (if using), salt, and pepper. Spread the sweet potato wedges out on another baking sheet in a single layer.
Place both baking sheets in the preheated oven. Bake the chicken thighs for 25-30 minutes, or until they reach an internal temperature of 165°F (74°C) and have a nice caramelized exterior. Bake the sweet potato wedges for 20-25 minutes, flipping halfway through, until they are crispy and tender.
Once everything is cooked, serve the spicy honey mustard chicken thighs alongside the crispy sweet potato wedges. Garnish with fresh herbs like parsley or cilantro if desired.