Ina Garten’s Mustard Chicken and Potatoes is a rustic, flavorful dish that combines crispy roasted chicken with golden, herb-infused potatoes. The tangy mustard marinade adds depth to the chicken while roasting everything together allows the flavors to meld beautifully. This easy one-pan meal is perfect for a cozy family dinner or an elegant gathering with minimal effort.

What Is Ina Garten Mustard Chicken and Potatoes?

This dish features bone-in, skin-on chicken thighs marinated in a mustard-based sauce, then roasted with baby potatoes until crispy and golden brown. Dijon mustard, garlic, and fresh herbs create a deliciously tangy and savory flavor, making this meal both hearty and sophisticated.

Other Ina Garten Recipes

Reasons to Try Ina Garten Mustard Chicken and Potatoes

One-pan meal – Everything roasts together for easy cleanup.
Bold mustard flavor – Adds tangy depth to the juicy chicken.
Crispy, golden potatoes – Roasted in chicken drippings for maximum flavor.
Minimal prep, maximum taste – Simple ingredients create a gourmet dish.
Perfect for meal prep – Leftovers store well and taste even better the next day.

Ingredients Needed to Make Ina Garten Mustard Chicken and Potatoes

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
¼ cup Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons white wine (or chicken broth)
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
1 ½ pounds of baby potatoes, halved
1 large onion, sliced

Instructions to Prepare Ina Garten Mustard Chicken and Potatoes

Prepare the Marinade:

Mix the mustard sauce – In a bowl, whisk together Dijon mustard, whole grain mustard, olive oil, white wine, lemon juice, garlic, thyme, and rosemary.

Marinate the Chicken:

Season the chicken – Pat the chicken dry with paper towels and season both sides with salt and black pepper.
Coat with marinade – Place the chicken in a large bowl or resealable bag and pour the mustard marinade over it. Toss to coat evenly. Marinate for at least 30 minutes (or up to 8 hours for deeper flavor).

Prepare the Potatoes:

Preheat the oven – Set to 400°F (200°C).
Season the potatoes – In a large bowl, toss the halved baby potatoes and sliced onions with 1 tablespoon olive oil, salt, and pepper.

Assemble and Roast:

Arrange the ingredients – Spread the potatoes and onions in an even layer on a baking sheet or roasting pan. Nestle the marinated chicken thighs on top.
Bake until crispy – Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown.
Broil for extra crispiness – If desired, broil for 2-3 minutes at the end to crisp up the chicken skin.
Let rest before serving – Remove from the oven and let rest for 5 minutes.

Ina Garten Mustard Chicken and Potatoes recipe

What Goes Well With Ina Garten Mustard Chicken and Potatoes?

Serve with a fresh salad – A light arugula or mixed greens salad balances the dish.
Pair with roasted vegetables – Brussels sprouts, green beans, or carrots complement the flavors.
Drizzle with extra mustard sauce – Add a side of honey mustard or garlic aioli.
Enjoy with a glass of white wine – Pairs beautifully with a crisp Sauvignon Blanc.
Serve with crusty bread – Perfect for soaking up the flavorful pan juices.

Key Tips for Making Ina Garten Mustard Chicken and Potatoes

Use bone-in, skin-on chicken – Retains moisture and enhances flavor.
Marinate for at least 30 minutes – Allow the mustard and herbs to penetrate the chicken.
Roast at high heat – Creates crispy skin and caramelized potatoes.
Let the chicken rest before serving – Keep the meat juicy and tender.
Broil at the end – Adds extra crispiness to the chicken skin.

Creative Variations of Ina Garten Mustard Chicken and Potatoes

Make it spicy – Add ½ teaspoon red pepper flakes for heat.
Use sweet potatoes – Swap baby potatoes for a slightly sweet twist.
Add bacon – Sprinkle crispy bacon bits over the dish before serving.
Try different mustards – Use honey mustard for a slightly sweeter flavor.
Make it dairy-free – Use dairy-free butter instead of olive oil for richness.

Storage Guidelines for Ina Garten Mustard Chicken and Potatoes

Refrigerate leftovers – Store in an airtight container for up to 4 days.
Freeze for longer storage – Freeze cooked chicken and potatoes in a sealed bag for up to 3 months.
Store pan drippings separately – Use for making a flavorful sauce or gravy.

Reheating Tips for Ina Garten Mustard Chicken and Potatoes

Oven method – Reheat at 350°F for 10-15 minutes until warmed through.
Stovetop method – Heat in a skillet over medium heat with a splash of broth.
Microwave for quick reheating – Heat in 30-second intervals, but the skin may lose crispiness.

FAQs

How do I make sure my chicken stays juicy while roasting?

Using bone-in, skin-on chicken thighs ensures juiciness. Roasting at a high temperature and letting the chicken rest after cooking helps retain moisture.

Can I use boneless chicken for this recipe?

Yes, but boneless chicken cooks faster. Adjust the cooking time to 25-30 minutes and check for an internal temperature of 165°F (75°C).

What’s the best type of mustard to use for mustard chicken?

A combination of Dijon mustard and whole-grain mustard adds the best balance of tangy and rich flavors. Avoid yellow mustard, as it lacks depth.

Can I make this dish ahead of time?

Yes, marinate the chicken up to 8 hours in advance for deeper flavor. You can also roast everything ahead and reheat it in the oven at 350°F before serving.

Wrapping Up

Ina Garten’s Mustard Chicken and Potatoes is a flavorful, fuss-free meal that combines crispy, golden chicken with perfectly roasted potatoes. The tangy mustard marinade enhances the dish, making it a favorite for family dinners or entertaining guests. Try this simple yet elegant recipe today and enjoy a comforting, restaurant-quality meal at home!