This Sheet Pan Honey Mustard Chicken and Potatoes is the perfect weeknight dinner! 🍗🥔 Juicy, golden-roasted chicken thighs glazed in a sweet and tangy honey mustard sauce, paired with crispy baby potatoes — all made in one pan. Less mess, more flavor, and a dish that will have everyone coming back for seconds. It’s comforting, bold, and beautifully caramelized.✨
📋 Ingredients (Serves 4):
- 1½ lb fingerling potatoes, halved 🥔
- 1½ tbsp olive oil 🫒
- Salt & freshly ground black pepper to taste 🧂
- 6 bone-in, skin-on chicken thighs 🍗
- 4½ tbsp coarse Dijon mustard (divided)
- 2 tbsp honey (divided) 🍯
- 3 garlic cloves, minced 🧄
- 1 tbsp chopped fresh thyme (or 1 tsp dried) 🌿
:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Toss the potatoes with olive oil, salt, and pepper. Spread them on the pan, cut side down.
- Make the glaze: In a small bowl, whisk 3 tbsp mustard, ½ tbsp honey, garlic, thyme, salt, and pepper.
- Add the chicken: Pat chicken dry and arrange it around the potatoes. Spread the mustard mixture evenly over the chicken.
- Bake for 40–45 minutes until the chicken is almost done and potatoes are golden and tender.
- Final glaze: Mix the remaining 1½ tbsp mustard and 1½ tbsp honey. Brush over the chicken and return to the oven for 5–7 more minutes (or until the chicken reaches 165°F / 74°C).
- Serve immediately, garnished with more thyme or a squeeze of lemon if desired. 🍋
✅ Quick Tips:
- Broil for 2–3 minutes at the end for extra crisp. 🔥
- Add green beans or broccoli in the last 20 mins for a full meal. 🥦
- Keeps well in the fridge for 3–4 days in a sealed container. 🍱
Why you’ll love it:
One pan, big flavor, easy cleanup, and that rich honey mustard taste that hits all the right notes! 🎯💛
