Save Succulent chicken thighs baked in a tangy honey mustard sauce served alongside crispy roasted potatoes for a comforting flavorful meal.
I first made this honey mustard chicken & roasted potatoes dish on a chilly weeknight and it instantly became a family favorite for its rich flavor and ease of preparation.
Ingredients
- Chicken thighs: 4 bone-in skin-on
- Dijon mustard: 2 tablespoons
- Whole grain mustard: 2 tablespoons
- Honey: 3 tablespoons
- Olive oil (for chicken): 2 tablespoons
- Garlic cloves: 2 minced
- Dried thyme: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and black pepper: to taste
- Baby potatoes: 1½ pounds (700 g) halved
- Olive oil (for potatoes): 2 tablespoons
- Dried rosemary: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt and black pepper for potatoes: to taste
- Fresh parsley: 2 tablespoons chopped (optional for garnish)
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Marinade:
- In a small bowl whisk together Dijon mustard whole grain mustard honey olive oil minced garlic thyme paprika salt and pepper to form the marinade.
- Marinate Chicken:
- Pat chicken thighs dry and place them in a large bowl. Pour half of the marinade over the chicken and toss to coat. Reserve the remaining marinade.
- Arrange on Sheet Pan:
- Arrange the chicken thighs on one side of a large baking sheet lined with parchment paper.
- Prepare Potatoes:
- In a separate bowl toss the halved potatoes with olive oil rosemary garlic powder salt and pepper. Spread the potatoes on the other side of the baking sheet in a single layer.
- First Bake:
- Bake for 25 minutes. Remove from oven brush the reserved marinade over the chicken and flip the potatoes for even roasting.
- Finish Baking:
- Return the baking sheet to the oven and bake for an additional 15 minutes until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and the potatoes are crisp and tender.
- Garnish and Serve:
- Garnish with fresh parsley before serving if desired.
Save Gathering around the table for this meal always leads to warm conversation especially when someone sneaks an extra helping of potatoes.
Recipe Variations
Try adding carrots or green beans to the pan for more vegetables or swap in sweet potatoes for a touch of sweetness.
Serving Suggestions
Pair this dish with a crisp salad or steamed green beans and enjoy with a glass of Chardonnay or Sauvignon Blanc.
Nutritional Information
Per serving: 475 Calories 23 g Total Fat 37 g Carbohydrates 29 g Protein.
Save This easy sheet pan dinner brings comfort and flavor to any weeknight. Enjoy every bite of this satisfying meal.
Recipe Help & FAQs
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal for juicy, flavorful results, though boneless can be used with adjusted cook time.
- → How do I ensure the potatoes come out crispy?
Use baby potatoes halved, toss with olive oil and dried rosemary, and spread in a single layer before roasting.
- → Can I add vegetables to the baking sheet?
Yes, adding carrots or green beans alongside the potatoes can enhance texture and flavor.
- → What temperature should I bake this dish at?
Preheat the oven to 400°F (200°C) for even cooking and crispy results.
- → Is there a way to boost the dish's crispiness at the end?
Broiling the chicken and potatoes for 2–3 minutes at the end can add an extra crispy finish.