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5.0 from 42 votes

Sheet Pan Honey Mustard Chicken and Potatoes

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

Prep Time
20 mins
Cook Time
20 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
  • 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

    Cup of Yum
  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.