Honey Mustard Baked Chicken with Potatoes & Bacon
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
5
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Calories
665 kcal
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Course
Main Course, Baked Goods
Honey Mustard Baked Chicken with Potatoes & Bacon
Description
Honey Mustard Baked Chicken with Potatoes & Bacon combines skin-on, bone-in chicken thighs with pre-boiled potatoes and diced bacon for a hearty dish. The chicken is first lightly browned in rendered bacon fat, enhancing its juices and flavor. Garlic and onion are sautéed, then a sauce made from white wine, Dijon mustard, honey, thyme, milk, and water is simmered in the skillet. This sauce is poured over the chicken and potatoes before baking, allowing the flavors to meld and the sauce to thicken. The potatoes gain extra richness from a drizzle of pan fat and olive oil before roasting.
The final dish offers tender chicken with a golden crust, complemented by the soft but firm potatoes and smoky bacon pieces. The honey mustard sauce adds a balanced tangy sweetness with herbal notes from thyme, while the garlic and onion base contribute savory depth. Baking melds these elements together, creating a cohesive, flavorful meal.
Serve the baked chicken and potatoes with a garnish of fresh thyme or chopped parsley if desired. It pairs well with a simple green salad or steamed vegetables for a complete dinner. Leftovers can be reheated gently to retain the chicken’s moisture and sauce consistency. The recipe suggests discarding excess rendered chicken fat before baking but using some to flavor the potatoes to avoid greasiness.
Notes clarify substitutions for the wine with broth and vinegar, adjusting sauce thickness by adding water or further baking to evaporate moisture, and that the sauce may appear separated initially but re-emulsifies when stirred. Using skin-on, bone-in thighs helps keep the meat juicy, and discarded chicken fat reduces excess grease. Nutrition information excludes rendered fat, indicating bacon adds notable calories.
Ingredients
Potatoes
- 2 lb / 1kg potato peeled and cut into large chunks
- 1 tbsp olive oil
- salt
- black pepper
Chicken
- 2 - 2 1/2 lb / 1 - 1.25 kg chicken thighs (5 pieces), skin on and bone in (Note 1)
- salt
- black pepper
- 7 oz / 200g Bacon , diced, separated
- 2 garlic minced, cloves
- 1/2 onion , finely diced (brown, white or yellow)
Mustard Sauce
- 3/4 cup white wine (Note 2)
- 1/3 cup Dijon mustard
- 2 tbsp honey
- 1 tsp thyme or 2 tsp fresh thyme leaves, dried
- 2 tbsp milk I used milk. This is just for colour, or cream
- 1/3 cup water (Note 3)
Garnish (optional)
- thyme fresh leaves or finely chopped parsley
Instructions
Potatoes
- Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.
Chicken
- Preheat oven to 190C/375F.
- Sprinkle chicken with salt and pepper.
- Heat a large skillet / frypan over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate.
- Turn the stove down to medium. Add the chicken into the pan, skin side down. Cook for 3 minutes or until very lightly browned and chicken fat has "melted" into the pan. Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate.
- Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove.
- Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.
- Add wine into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Bring to simmer and cook for 2 minutes or so, or until you can no longer smell alcohol fumes.
- Add the remaining Mustard Sauce ingredients and cooked bacon and stir to combine. Then add the chicken and potatoes back into the pan, sprinkle over remaining bacon.
- Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown.
- Rest for 5 minutes before serving, garnished with fresh thyme leaves and/or parsley, if desired.
Notes
- Skin-on, bone-in chicken thighs are preferred for juiciness and flavor.
- Rendered chicken fat is mostly discarded but a tablespoon is used to flavor potatoes.
- If you don’t have white wine, you can substitute with chicken broth combined with vinegar and sugar.
- Adjust sauce thickness after baking by stirring or returning to oven to evaporate extra liquid.
- The sauce may separate after baking but re-mixes easily when stirred before serving.
- Nutrition does not account for discarded chicken fat; leaving out bacon reduces calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Serving | 425g | |
| Calories | 665cal | 33% |
| Carbohydrates | 24.9g | 8% |
| Protein | 70.2g | 140% |
| Fat | 27.7g | 43% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 179mg | 60% |
| Sodium | 373mg | 16% |
| Potassium | 944mg | 20% |
| Fiber | 3.1g | 12% |
| Sugar | 9.1g | 18% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 26.4mg | 29% |
| Calcium | 70mg | 7% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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