Sheet Pan Honey Mustard Chicken and Potatoes
This post may contain affiliate links. Please see our privacy policy for details.
ONE POT EASY DINNER! Tender, oh-so-juicy oven baked chicken in THE BEST honey mustard sauce.
Featured Comment
This is truly an ideal weeknight dinner the whole family will love. With the most tender, juicy chicken thighs smothered in a sweet and savory honey mustard sauce and golden brown crispy potatoes, everything simply gets baked on one sheet pan.
That’s right. One pan for minimal fuss, minimal clean up.
And the ingredient list is conveniently short. All you need is chicken thighs, potatoes, Dijon mustard, honey, garlic, thyme (or your favorite herb), olive oil and s+p. Chicken thighs can be swapped for breasts, and you can use any kind of potatoes to your liking. Fingerling goes great here though.
Just be sure to pat your chicken thighs (or breasts) dry. This will help the lovely honey mustard goodness to stick. And believe me, we want that honey mustard to stick very well. My favorite part is when those crispy potato pieces get some of that honey mustard ricochet – so lovely, so good.
And as always, this is best with some crusty no knead bread and a light caesar salad (sans chicken).
Tools For This Recipe
Baking sheet
Sheet Pan Honey Mustard Chicken and Potatoes: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! You can substitute rosemary (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Sheet Pan Honey Mustard Chicken and Potatoes
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
- 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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this tonight for my family of 8 and they loved it. I used 4 chicken quarters because that’s what my store had and the baking time was the same. I had multiple requests to remake this while we ate it. Next time I’ll toss some Brussels on the pan, too.
Brussels sprouts sounds amazing. Thanks so much for sharing, Liz!
STELLAR. This was a huge hit. So much flavor and so so easy. This will be making regular appearances at our table!
If I use boneless skinless thighs, how long do I bake it for?
Amazing Recipe! i will try this ASAP.
Thanks for sharing.
We hope you love it, Kasi!
Delicious!!! Grocery store only had boneless skinless chicken thighs, but the recipe still worked out great. Chicken was so moist. Threw some carrots on the tray as well. Will def add this one to the rotation.
very good
low prep and felt like an adult meal
I’ve never had baked chicken before and actually enjoyed it
thank you!
I made this tonight, and my family really enjoyed it. I’ll definitely make it again. It was an easy but a bit elevated weeknight meal without too much cleanup. Thanks!
Made this tonight and it’s a keeper. I didn’t change a thing. This recipe comes together quickly. Perfect weeknight dinner but also good enough for company. Served with steamed green beans. Will definitely make this again & again!
Is it ok to use skinless, boneless chicken thighs?
Very excited to find this recipe! Can not wait to make it!
Can I use boneless, skinless chicken thighs instead of skin-on, bone-in thighs?
Absolutely!
Tks that recipe looks fantastic. Would I be able to replace the chicken with boneless breast??? If so, is there any alterations with recipe??
Appreciate that.
Yes, boneless chicken breasts can be substituted but cooking time will also have to be adjusted as needed. Hope that helps, Liette!