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Honey Mustard Baked Chicken with Potatoes & Bacon
4.9 from 66 votes

Honey Mustard Baked Chicken with Potatoes & Bacon

Honey Mustard Baked Chicken with Potatoes & Bacon features juicy, skin-on bone-in chicken thighs cooked alongside potatoes and crispy bacon. The chicken is lightly browned before baking, with a savory honey and Dijon mustard sauce enriched by white wine and thyme. Potatoes are pre-boiled and tossed in chicken fat and olive oil for added flavor. The sauce thickens while baking, coating the chicken and potatoes to enhance their texture and taste. This meal offers a satisfying balance of tender meat, earthy potatoes, and smoky bacon, suited for dinner or hearty family meals.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 5
Calories: 665 kcal
Course: Main Course, Baked Goods

Ingredients

Potatoes
  • 2 lb / 1kg potato peeled and cut into large chunks
  • 1 tbsp olive oil
  • black pepper
  • salt
Chicken
  • 2 - 2 1/2 lb / 1 - 1.25 kg chicken thighs (5 pieces), skin on and bone in (Note 1)
  • black pepper
  • salt
  • 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
    Cup of Yum
  1. Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.
Chicken
  1. Preheat oven to 190C/375F.
  2. Sprinkle chicken with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.
  7. 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.
  8. 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.
  9. Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown.
  10. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 665

% 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.