Heat your oven to 400°F (200°C). Grease a large baking dish or line it with parchment paper.
Mix the Honey Mustard Sauce:
In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic, thyme, salt, pepper, paprika, and red pepper flakes.
Toss & Coat Potatoes:
Place the halved potatoes in the baking dish and drizzle with half the honey mustard sauce. Toss to coat evenly.
Add the Chicken:
Nestle the chicken breasts between the potatoes. Pour the remaining sauce over the chicken, ensuring everything is well-coated.
Bake:
Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.
Garnish & Serve:
Sprinkle with fresh parsley and serve hot straight from the oven.
Serving and Storage Tips
