One pan Whole30 chicken thighs in date mustard sauce that tastes JUST like the classic honey mustard flavor! Pan fried then roasted with veggies for a tender, juicy, and flavorful meal.
I’m a huge fan of one pot meals, especially with simple ingredients I already have on hand. The easy cleanup is always a welcome benefit, and I just love how flavorful the food gets when cooked together in a delicious sauce.
This gluten free Whole30 chicken thighs recipe is no exception. You really don’t need a marinade to get the full flavor, because the dish gets infused with the sauce so well while it roasts! While both the meat and the vegetable get delicious, the date mustard sauce is the star of the dish that really brings everything together.
Whole30 Chicken Thighs Recipe in Date Mustard Sauce
To make this dish Whole30-compatible without added sugar, Medjool dates are used in place of honey and it’s such a great replacement! The sauce really does taste like the classic honey mustard flavor, which is so comforting and wonderful. Chicken thighs are pan fried then combined with vegetables and the date mustard sauce to roast in the oven until tender and juicy. The result is just a fantastic one pot meal that’s great for a weeknight meal or even a fancier get-together with friends and family.
Ingredients in These One Pan Chicken Thighs
- bone-in skin-on chicken thighs: You can definitely use other cuts of chicken like chicken breasts, but I just love how juicy and tender chicken thighs get. Plus, they are so hard to overcook!
- ghee: You can use any of your favorite cooking oil. I personally prefer ghee because it has that amazing buttery flavor AND it can withstand high heat cooking. You can make it at home or purchase it pre-made. Avocado oil is also a great Whole30-friendly choice.
- garlic
- potatoes: Any type of potatoes will work. I used russet potatoes, but fingerling, red, or baby potatoes are all great options.
- carrots
- Natural Delights® Organic Pitted Medjool Dates: Truly my favorite brand of Medjool dates for the highest quality (all glyphosate free) and best flavor! They are perfect for using in recipes as a natural sweetener or even snacking on their own. Also, their commitment to sustainability is impressive with all their green packaging made from 100% post-consumer recycled materials. Their sustainability commitments can also be seen in all steps of their manufacturing process, and I’m always happy to support a brand like that.
- dijon mustard
- stone ground mustard
- sea salt
- ground black pepper
How to Make Chicken Thighs in Date Mustard Sauce
- Preheat the oven to 400 degrees F.
- Add all ingredients for the date mustard in a blender and blend until smooth. Set aside.
- Sprinkle the chicken all over with salt and pepper. Heat ghee in a large oven-safe skillet over medium high heat. Pan fry the chicken 3 minutes per side. Remove from the pan and set aside, leaving the juices in the pan.
- Add minced garlic to the pan and stir for 1 minute until fragrant. Pour in the prepared date mustard sauce and stir scraping the bottom of the pan until it start bubbling,
- Add potatoes and carrots and stir to coat in the sauce.
- Remove from heat and add the chicken thighs back in skin side up, nestling them in the vegetables.
- Place in the oven and roast for 35-40 minutes until the thickest part of the chicken reaches 165 degrees F and the vegetables are tender.
- Garnish with chopped parsley, spoon the sauce over the chicken, and serve.
Frequently Asked Questions
If you are just looking to use a regular honey mustard sauce, just replace Medjool dates with 1/4 cup honey in the sauce.
Yes! Any starchy vegetables that can withstand long roasting will work like butternut squash, sweet potatoes, turnips, or radish. For more delicate vegetables like green beans or broccoli, you can add them in when there’s about 15 minutes of roasting time left so they don’t overcook and turn mushy.
Kept in an airtight container in the fridge, this one pan chicken should last 3-4 days.
Other one pan recipes you might like…
- Easy One Pan Creamy Dijon Mustard Chicken (Paleo & Whole30 Friendly)
- One Pot Shrimp in Creamy Garlic Sauce (Whole30, Keto)
- Easy One Pot Beef Stroganoff (Paleo, Whole30) – Stovetop or Instant Pot
- Pan-Roasted Chicken with Figs & Olives
- One Pot Lemon Garlic Shrimp Pasta (Grain Free & Paleo)
Whole30 Chicken Thighs in Date Mustard Sauce (One Pan Meal)
Ingredients
- 6 bone-in skin-on chicken thighs
- Salt and pepper to taste
- 1 tbsp ghee or your favorite oil
- 4 garlic cloves minced
- 1 lb potatoes cut into chunks
- 3 carrots cut into chunks
- Chopped parsley for garnish
Date Mustard Sauce
- 4 Natural Delights Medjool Dates pitted
- 3 tbsp dijon mustard
- 2 tbsp stone ground mustard
- 6 tbsp water
- 1 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- In a blender, add all ingredients for the date mustard and blend until smooth. Set aside.
- Season the chicken all over with salt and pepper. Heat ghee in a large oven-safe skillet over medium high heat. Add the chicken skin side down for 3 minutes, then flip and cook for another 3 minute. Remove from the pan and set aside, leaving the juices in the pan.
- Add minced garlic to the pan and stir for 1 minute until fragrant. Pour in the date mustard sauce and stir scraping the bottom of the pan until it start bubbling,
- Add potatoes and carrots and stir to coat in the sauce.
- Remove from heat and add the chicken thighs back in skin side up, nestling them in the vegetables.
- Place in the oven and roast for 35-40 minutes until the thickest part of the chicken reaches 165 degrees F and the vegetables are tender.
- Garnish with parsley, spoon the sauce over the chicken, and serve.
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