5 from 42 votes
Sheet Pan Honey Mustard Chicken and Potatoes
Sheet Pan Honey Mustard Chicken and Potatoes combines tender, juicy chicken thighs with crispy fingerling potatoes, all roasted together and coated in a honey and Dijon mustard glaze. Fresh garlic and thyme add aromatics, while the two-step glazing process builds a balanced, flavorful finish. This one-pan meal simplifies dinner preparation while offering well-seasoned protein and hearty potatoes.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
4
servings
Course:
Main Course
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.
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