Whole30 Chicken Thighs in Date Mustard Sauce (One Pan Meal)

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.

Prep Time10

Cook Time48

Course: Main Course

Cuisine: American

Keyword: baked bone in skin on chicken thigh, how to cook bone in skin on chicken thighs, one pot chicken thighs, paleo chicken thighs, Whole30 chicken thigh recipes, whole30 honey mustard

Servings: servings

Calories: 459kcal

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.

Nutrition