Can I use boneless chicken in Greek Honey Mustard Roast Chicken and Potatoes?

Yes, boneless chicken works, but bone-in, skin-on gives the best flavor and texture. If you use boneless, reduce the cook time by 10–15 minutes to avoid overcooking.

Can I make Greek Honey Mustard Roast Chicken and Potatoes ahead of time?

Absolutely. You can prep the dish the night before, cover it, and refrigerate. Roast it fresh when you're ready to eat. Leftovers also reheat beautifully the next day.

Is this dish freezer-friendly?

Yes, Greek Honey Mustard Roast Chicken and Potatoes freezes well. Store in airtight containers for up to three months. Reheat covered at 350°F until warmed through.

What sides go best with Greek Honey Mustard Roast Chicken and Potatoes?

Fresh Greek salad, lemon rice, pita, or sautéed greens pair perfectly. Try our Famous Greek Salads for a crisp, cooling complement.

Greek Honey Mustard Roast Chicken and Potatoes

Name: Greek Honey Mustard Roast Chicken and Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 6 bone-in, skin-on chicken thighs or drumsticks; 1.5 lbs baby or Yukon Gold potatoes, halved; 2 tablespoons Dijon mustard; 1 tablespoon yellow mustard; 3 tablespoons honey; 4 cloves garlic, minced; 1 tablespoon dried oregano; 2 tablespoons lemon juice; 2 tablespoons olive oil; Salt and black pepper, to taste

Description

A one-pan Greek-inspired dinner with crispy, golden chicken and tender potatoes glazed in a sweet, tangy honey mustard sauce.

Ingredients

6 bone-in, skin-on chicken thighs or drumsticks
1.5 lbs baby or Yukon Gold potatoes, halved
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
3 tablespoons honey
4 cloves garlic, minced
1 tablespoon dried oregano
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and black pepper, to taste

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, whisk together Dijon mustard, yellow mustard, honey, garlic, oregano, lemon juice, olive oil, salt, and pepper.
Add chicken and potatoes to the bowl and toss to coat evenly.
Place chicken skin-side up on a rimmed baking sheet or dish, nestling potatoes around them. Do not overcrowd.
Roast for 45–55 minutes or until chicken is golden and reaches an internal temperature of 165°F and potatoes are tender.
For extra crispiness, broil for 3–5 minutes at the end, watching carefully.
Remove from oven and let rest for a few minutes before serving.

Notes

If time allows, marinate chicken and potatoes in the honey mustard mix for 30 minutes before roasting. Leftovers store well and reheat beautifully.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Roasting
Cuisine: Greek