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4.31 from 79 votes

Honey Mustard Chicken Thighs with Parsnips and Crispy Kale

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Lauren Keating


  • 1.5 pounds Steamables Medley Potatoes halved
  • 2 Tablespoons Berryhill Clover Honey
  • 2 Tablespoons Burmans Dijon Mustard
  • 4 parsnips cut into 2-inch logs
  • 4 Kirkwood Fresh Chicken Thighs
  • Stonemill Essentials Iodized Table Salt
  • Stonemill Essentials Ground Black Pepper
  • 2 cups Simply Nature Organic Baby Kale
  • ½ teaspoon Carlini 100% Pure Olive Oil


  • Heat the oven to 400ºF.
  • In a small bowl, whisk together the honey and Dijon mustard.
  • Add the chicken, potatoes, and parsnips to a large mixing bowl. Pour in half the honey mustard and mix until everything is coated. Pour everything onto a sheet pan. Spread into a single layer, flipping the potatoes over so the cut side is down. Season with salt and pepper.
  • Transfer the pan to the oven and bake for 30 minutes.
  • Coat the kale with the olive oil. Season with salt and pepper. Add the the baking pan; cook for an additional 10-15 minutes or until the kale is crispy and the chicken is cooked through.
  • Serve with remaining honey mustard.