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    Home » Recipes » Main Dishes » Chicken » Chicken and Roasted Potatoes

    Chicken and Roasted Potatoes

    Published: Oct 6, 2015 · Modified: Jul 16, 2022 by Barbara Curry · This post may contain affiliate links.

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    Lemon Mustard Chicken with Potatoes in a pot.

    Chicken and Roasted Potatoes is a QUICK and EASY dinner with crispy chicken and potatoes roasted together in the oven. It takes just 10 minutes to prep. Chicken thighs are the perfect choice for a weeknight dinner.

    Roasted chicken with potatoes and mustard in a skillet.

    Why you’ll love chicken and roasted potatoes

    I made lemon mustard chicken with potatoes after returning from vacation, trying to find something to make in a hurry.  I haven’t done a quick and simple dinner recipe since Natalie went back to college, but I’m back with this wonderful mustard chicken dish with potatoes cooked right along with the chicken.

    I was inspired by a steak I had on vacation that was covered with a delicious mustard cream sauce. It made me want to experiment more with mustard.  I’m not a yellow mustard fan, the country Dijon type is more to my liking.

    What is the difference in MUSTARDS

    Sometimes the mustard section in the grocery can be overwhelming. So here is a quick guide to help you choose.

    • Yellow mustard:  The most common American type, great for corndogs and burgers. It’s made of finely ground mustard seeds, vinegar and tumeric. This is the mildest.
    • Dijon mustard: It’s made with wine rather than vinegar and brown mustard seeds for a stronger and more pungent taste. Great for sauces and salad dressings.
    • Whole Grain mustard: Made with brown and black mustard seeds that are just barely ground so the texture is thick and the flavor is strong and packs a punch. This is my husband’s favorite which has a very strong mustard taste.
    • Country Dijon mustard: This is a hybrid between a whole grain and a Dijon mustard. The texture is slightly thick but it is still a fairly mild mustard.

    What you’ll need

    ingredients for lemn mustard chicken

    You only need a few ingredients for this simple dish.

    • Chicken thighs – with bones and skin. This makes enough to coat 8 chicken thighs.
    • Mustard – choose mild or strong depending on your preference
    • Lemon – zest first then use the juice
    • Thyme – dried to add more flavor
    • Baby potatoes – or slice new potatoes in bite size pieces

    How do you MAKE chicken with roasted potatoes

    Step 1: For this quick one pot recipe, you mix mustard, olive oil, lemon juice and thyme together and rub it onto the chicken.

    A plate of raw chicken thighs coated in mustard.

    Step 2: Brown the chicken thighs in a hot skillet until golden brown about 5 minutes per side.

    A skillet of browned chicken thighs.

    Step 2: Add the potatoes to the now empty skillet and roast them in the oven for about 20 minuets.  This allows the dijon mustard chicken juice to absorb into the potatoes as they bake.

    Step 3: When the potatoes are about done, the chicken is added back to the pan, and it all cooks together for about 20 more minutes.  The result is crispy potatoes and mustard chicken that is almost effortless.

    A slotted spoon in a skillet of chicken thighs.

    Rubbing the mustard into the chicken and then searing it, locks in the flavor so that the chicken is mouth watering.

    My skillet won’t fit 8 chicken thighs but I love this as leftovers so I’ll just put the extra chicken and potatoes in a baking dish and cook it along side the skillet.

    FAQ and tips

    What type of mustard should I use?

    If you want a stronger mustard flavor use a whole grain mustard. I like a milder mustard like dijon.

    How long does it take to brown chicken?

    If you put the thighs skin side down in a fairly hot skillet, it should take about 3-5 minutes for them to get crispy brown.

    What temperature should you cook chicken thighs to?

    165º is considered a safe temperature for chicken thighs.

    Do you have to bake this in an oven proof skillet?

    After browning the chicken, you can make this in a glass casserole dish.

    More WEEKNIGHT dinners

    • Baked Spaghetti with Vodka Sauce
    • Tater Tot Casserole
    • Barbecue Cups
    • Baked Rice with Italian Sausage and Corn

    Chicken dishes you’ll love

    • Ground Chicken Meatballs Recipe with Marsala
    • Crispy Baked Buttermilk Ritz Cracker Chicken
    • Chicken in White Wine
    • Nut Crusted Chicken with Lemon and Thyme

    Adapted from Damn Delicious

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    An iron skillet with cooked chicken thighs and roasted potatoes.

    Chicken and Roasted Potatoes

    Author: Barbara Curry
    Chicken and Roasted Potatoes is a QUICK and EASY dinner with crispy chicken and potatoes roasted together in the oven. It takes just 10 minutes to prep. Chicken thighs are the perfect choice for a weeknight dinner.
    5 from 3 votes
    Print Pin
    PREP: 15 minutes
    COOK: 40 minutes
    Servings: 8

    Ingredients
     

    • 2 tablespoons olive oil
    • 2 tablespoons dijon mustard
    • 2 tablespoons lemon juice
    • zest of 1 lemon
    • ½ teaspoon dried thyme
    • 8 chicken thighs bone in with skin on
    • 2 tablespoons butter
    • 2 cups baby potatoes quartered
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 400º.
    • In a small bowl, combine olive oil, mustard, lemon juice and zest and thyme. Using your fingers, rub this on the front ,back and under the skin of the chicken thighs. Sprinkle with salt and pepper.
    • In a large oven proof skillet, melt butter over medium-high heat. Add chicken, skin side down, and sear on both sides for 2-3 minutes until golden brown. Remove to a plate.
    • Add potatoes to skillet, mix with drippings and salt and pepper. Place in oven for 20 minutes, stirring occasionally until potatoes are cooked and slightly brown. Add chicken and return to oven for about 20-25 minutes until meat thermometer reads 165º.

    Video

    Barbara’s Tips + Notes
    • If you don’t have an oven proof skillet or it’s not big enough to hold all the chicken, bake in a glass baking dish.
    • You can substitute new potatoes, just cut into bite size pieces.
    • Try any variety of mustard you like, for a stronger flavor use a whole grain mustard.

    Nutrition

    Serving: 1serving | Calories: 336kcal | Carbohydrates: 7g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 157mg | Potassium: 395mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. Cheryl h says

      December 12, 2017 at 10:47 pm

      So delicious I’m having it again tomorrow!

      Reply
      • Barbara Curry says

        December 13, 2017 at 7:40 am

        Are you going to add any vegetables or just go with the potatoes?

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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