0 from 51 votes
Honey Mustard Chicken Thighs Sheet Pan Meal
Baked honey mustard chicken thighs are such an easy sheet pan meal! Chicken and potatoes in a tangy honey mustard sauce!
Prep Time
15 mins
Cook Time
15 mins
Marinate
15 mins
Total Time
1 hr 15 mins
Servings: 8 people
Calories: 505 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken thighs (about 2½ pounds)
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- fresh thyme sprigs
For the Mustard Sauce
- ¼ cup Stone ground mustard
- 3 tablespoons honey
- 5 cloves garlic grated
- 1 tablespoon chopped fresh thyme
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
For the Potatoes
- 2 pounds multi-colored fingerling potatoes
- 2 tablespoons salted butter melted (¼ stick)
- 1 teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Once boiling, place the potatoes in the water. Bring the water to a steady simmer and allow the potatoes to cook for about 10-15 minutes or so, or until you can just pierce one of the largest potatoes with a fork. Remove the pot from the heat but leave the potatoes in the pot with the hot water for 10-15 minutes. Drain the potatoes in a strainer and allow them to cool slightly while you prepare the chicken.
- Preheat your oven to 400°F. In a large bowl, combine the mustard, honey, garlic, thyme, salt and pepper.
- Toss the chicken thighs in the ½ teaspoon of black pepper and ¼ teaspoon of salt, along with half of the mustard mixture. Allow the thighs to marinate for 10-15 minutes or so while you finish preparing the potatoes.
- Take the potatoes from the strainer and slice the large ones in half. You can keep any potatoes about the size of your thumb or smaller whole. Toss the potatoes in the melted butter, thyme leaves, and a pinch of salt and pepper.
- Arrange the chicken thighs on a large sheet pan with the potatoes surrounding them. Make sure the chicken is skin side up, and try to keep the potatoes cut side down. Place fresh thyme sprigs all around the pan.
- Roast the pan in the oven for 30-35 minutes. Remove the pan from the oven and pour or rub the remaining mustard sauce on top of each piece of chicken. You can do this with the back of a spoon or a small basting brush. Place the chicken back into the oven and roast for an additional 10-15 minutes, or until the internal temperature of the chicken thighs are around 175°F . Allow the chicken to cool slightly, then plate the chicken and potatoes and enjoy!
Cup of Yum
Notes
- Storage: Store this sheet pan meal in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories
505kcal
(25%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
165mg
(55%)
Sodium
750mg
(31%)
Potassium
924mg
(26%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
355IU
(7%)
Vitamin C
25mg
(28%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 505
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 165mg | 55% |
| Sodium | 750mg | 31% |
| Potassium | 924mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 25mg | 28% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.