Toaster-Oven Honey Mustard Chicken Thighs with Roasted Sweet Potato Salad
By America's Test KitchenPublished on January 18, 2022
Time
1 hour
Yield
Serves 2
Ingredients
3 tablespoons honey 2 tablespoons soy sauce 2 tablespoons yellow mustard 1 teaspoon cornstarch 4 (5- to 7-ounce) bone-in chicken thighs, trimmed8 ounces sweet potatoes, peeled and cut into ¾-inch pieces2 tablespoons extra-virgin olive oil, divided¼ teaspoon paprika ½ teaspoon table salt, divided1 tablespoon cider vinegar ⅛ teaspoon pepper ½ fennel bulb, cored and sliced thin2 ounces (2 cups) baby arugula
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Line small rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Combine honey, soy sauce, mustard, and cornstarch in medium bowl and microwave, whisking occasionally, until slightly thickened, about 2 minutes. Let glaze cool slightly, then reserve half for serving.
- Pat chicken dry with paper towels. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). Add chicken to bowl with remaining glaze and toss to coat. Arrange chicken skin side up on one half of prepared sheet.
- Toss sweet potatoes with 1 tablespoon oil, paprika, and ¼ teaspoon salt together in separate bowl. Arrange potatoes in even layer on empty side of sheet. Roast until chicken is browned and registers 175 degrees, 20 to 25 minutes.
- Remove sheet from oven. Adjust oven rack to middle position, select highest broiler function, and heat broiler. Whisk vinegar, pepper, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt together in large bowl. Transfer potatoes to bowl with dressing and let cool slightly.
- Meanwhile, return sheet to oven and broil chicken until well browned, 3 to 5 minutes. Remove sheet from oven and let chicken rest while finishing salad. Add fennel and arugula to cooled potatoes and gently toss to combine. Season with salt and pepper to taste. Brush chicken with reserved glaze and serve with salad.
Time
1 hourYield
Serves 2Ingredients
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons yellow mustard
1 teaspoon cornstarch
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
8 ounces sweet potatoes, peeled and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon paprika
½ teaspoon table salt, divided
1 tablespoon cider vinegar
⅛ teaspoon pepper
½ fennel bulb, cored and sliced thin
2 ounces (2 cups) baby arugula
Ingredients
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons yellow mustard
1 teaspoon cornstarch
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
8 ounces sweet potatoes, peeled and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon paprika
½ teaspoon table salt, divided
1 tablespoon cider vinegar
⅛ teaspoon pepper
½ fennel bulb, cored and sliced thin
2 ounces (2 cups) baby arugula
Ingredients
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons yellow mustard
1 teaspoon cornstarch
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
8 ounces sweet potatoes, peeled and cut into ¾-inch pieces
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon paprika
½ teaspoon table salt, divided
1 tablespoon cider vinegar
⅛ teaspoon pepper
½ fennel bulb, cored and sliced thin
2 ounces (2 cups) baby arugula
Why This Recipe Works
Baked honey mustard–glazed chicken is a go-to because it’s easy to prepare, but we wanted to elevate the flavor of roast chicken thighs while keeping the recipe simple. Instead of settling for too-sweet store-bought sauce, we made our own balanced and superflavorful glaze by combining honey, soy sauce, mustard, and cornstarch. To activate the cornstarch’s thickening power, we briefly microwaved our sauce. Brushing on the glaze both before and after cooking ensured well-seasoned, evenly coated chicken. Flipping on the broiler setting at the end of cooking provided a final blast of high heat that gave us the deep browning we wanted for our thighs. To turn our chicken into a full meal, we assembled a salad studded with roasted sweet potatoes, which we cooked right alongside our chicken in the toaster oven to keep the cleanup to a minimum. Once the potatoes were browned and tender, we tossed them with peppery arugula and thinly sliced fennel—a quick salad with deep flavors was the perfect accessory to our zesty chicken.
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Line small rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Combine honey, soy sauce, mustard, and cornstarch in medium bowl and microwave, whisking occasionally, until slightly thickened, about 2 minutes. Let glaze cool slightly, then reserve half for serving.
- Pat chicken dry with paper towels. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). Add chicken to bowl with remaining glaze and toss to coat. Arrange chicken skin side up on one half of prepared sheet.
- Toss sweet potatoes with 1 tablespoon oil, paprika, and ¼ teaspoon salt together in separate bowl. Arrange potatoes in even layer on empty side of sheet. Roast until chicken is browned and registers 175 degrees, 20 to 25 minutes.
- Remove sheet from oven. Adjust oven rack to middle position, select highest broiler function, and heat broiler. Whisk vinegar, pepper, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt together in large bowl. Transfer potatoes to bowl with dressing and let cool slightly.
- Meanwhile, return sheet to oven and broil chicken until well browned, 3 to 5 minutes. Remove sheet from oven and let chicken rest while finishing salad. Add fennel and arugula to cooled potatoes and gently toss to combine. Season with salt and pepper to taste. Brush chicken with reserved glaze and serve with salad.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments