Sheet Pan Honey Mustard Chicken and Potatoes

Contents

Sheet Pan Honey Mustard Chicken and Potatoes
Featured Comment
TOOLS FOR THIS RECIPE
SHEET PAN HONEY MUSTARD CHICKEN AND POTATOES: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

ONE POT EASY DINNER! Tender, oh-so-juicy oven baked chicken in THE BEST honey mustard sauce.

Featured Comment

Made this tonight and it’s a keeper. I didn’t change a thing. This recipe comes together quickly. Perfect weeknight dinner but also good enough for company. Served with steamed green beans. Will definitely make this again & again!

Kim

17 more comments

This is truly an ideal weeknight dinner the whole family will love. With the most tender, juicy chicken thighs smothered in a sweet and savory honey mustard sauce and golden brown crispy potatoes, everything simply gets baked on one sheet pan.

That’s right. One pan for minimal fuss, minimal clean up.

And the ingredient list is conveniently short. All you need is chicken thighs, potatoes, Dijon mustard, honey, garlic, thyme (or your favorite herb), olive oil and s+p. Chicken thighs can be swapped for breasts, and you can use any kind of potatoes to your liking. Fingerling goes great here though.

Just be sure to pat your chicken thighs (or breasts) dry. This will help the lovely honey mustard goodness to stick. And believe me, we want that honey mustard to stick very well. My favorite part is when those crispy potato pieces get some of that honey mustard ricochet – so lovely, so good.

And as always, this is best with some crusty no knead bread and a light caesar salad (sans chicken).

TOOLS FOR THIS RECIPE

Baking sheet

SHEET PAN HONEY MUSTARD CHICKEN AND POTATOES: FREQUENTLY ASKED QUESTIONS

Can I use chicken breasts?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

I don’t like thyme. Can I substitute something else?

Absolutely! You can substitute rosemary (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Recipe

Yield: 4 servings
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour

Ingredients

1 ½ pounds fingerling potatoes, halved lengthwise

1 ½ tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

4 ½ tablespoons coarse ground Dijon mustard, divided

2 tablespoons honey, divided

3 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

6 bone-in, skin-on chicken thighs

Instructions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine, and place potatoes cut side down.
3. In a small bowl, whisk together 3 tablespoons Dijon, 1/2 tablespoon (1 1/2 teaspoons) honey, garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Using paper towels, pat chicken dry. Place chicken in a single layer around the potatoes on the prepared baking sheet. Spread Dijon mixture evenly over the chicken; season with salt and pepper, to taste.
5. Place into oven and bake until the chicken is almost cooked through and the potatoes are tender, about 40-45 minutes.
6. In a small bowl, whisk remaining 1 1/2 tablespoons Dijon and 1 1/2 tablespoons honey. Brush tops of chicken with Dijon mixture. Place into oven and bake until the chicken is cooked through, an additional 5 minutes.
7. Serve immediately.