Sheet Pan Honey Mustard Chicken and Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
Sheet Pan Honey Mustard Chicken and Potatoes
Description
This recipe roasts bone-in, skin-on chicken thighs alongside halved fingerling potatoes seasoned with olive oil, salt, and pepper. The chicken is coated with a mixture of Dijon mustard, honey, minced garlic, and fresh thyme, which initially roasts to penetrate the meat and potatoes. Later, an additional honey mustard glaze is brushed on the chicken to create a sticky, flavorful crust. The potatoes roast cut-side down to develop a slight crispness while becoming tender inside.
The dish delivers a combination of savory, sweet, and herbal flavors with the moisture retained in the chicken thighs and the textural contrast of crispy-skinned potatoes. It is ideal as a straightforward dinner, requiring minimal cleanup with all ingredients cooked on one sheet pan.
Serving this dish fresh from the oven ensures the honey mustard glaze is shiny and vibrant. It pairs well with a green vegetable or simple salad for a balanced meal.
Ingredients
- 1 ½ pounds fingerling potatoes halved lengthwise
- 1 ½ tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 ½ tablespoons Dijon mustard divided, coarse ground
- 2 tablespoons honey divided
- 3 cloves garlic minced
- 1 tablespoon thyme chopped fresh leaves
- 6 chicken thigh bone-in, skin-on
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- 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.
- Place into oven and bake until the chicken is almost cooked through and the potatoes are tender, about 40-45 minutes.
- 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.
- Serve immediately.
User Reviews
Overall Rating
5
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