Sheet Pan Honey Mustard Chicken and Potatoes
ONE POT EASY DINNER! Tender, oh-so-juicy oven baked chicken in THE BEST honey mustard sauce.
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.