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- 4 bone-in, skin-on chicken thighs - 1 lb baby potatoes, halved - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 4 cloves garlic, minced - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish To make this dish, you need fresh and simple ingredients. Start with bone-in chicken thighs. The skin adds flavor and keeps the meat moist. Baby potatoes are perfect because they cook quickly and soak up the sauce well. For the sauce, you'll mix Dijon mustard with honey. This mix gives a sweet and tangy flavor that coats the chicken. Adding olive oil helps everything blend. Apple cider vinegar adds a nice zing. Don’t forget the garlic, rosemary, and thyme. These herbs make the dish smell amazing. Use salt and pepper to taste for extra flavor. Finally, fresh parsley is great for a pop of color. With these ingredients, you can create a meal that is tasty and easy to prepare. - Preheat the oven to 425°F (220°C). - In a medium bowl, mix Dijon mustard and honey. This is your marinating sauce. - Take the chicken thighs and place them in a large bowl. - Pour half of the honey mustard sauce over the chicken. - Use your hands to coat the chicken well. - Let it sit for about 10 minutes. This helps the flavors soak in. - Get your sheet pan ready. - Place the halved baby potatoes on the pan. - Drizzle with olive oil and sprinkle with salt and pepper. - Toss to coat the potatoes evenly. - Nestle the marinated chicken thighs among the potatoes, skin-side up. - Drizzle the remaining honey mustard sauce over the chicken. - Now you're ready to bake! - Always check the chicken's internal temperature. It should hit 165°F (75°C). - For skin that crunches, broil for a few minutes at the end. - You can serve straight from the sheet pan. This gives a casual feel. - If you want a fancier look, transfer the food to a nice platter. - Add fresh parsley for a pop of color. - Drizzle any leftover cooking juices over the dish for extra flavor. {{image_2}} You can change the chicken cuts for a different taste. Use chicken breasts or drumsticks instead of thighs. Both options will work well and still taste great. You can also switch up the veggies. Try using carrots or Brussels sprouts. These add different flavors and colors to your meal. Want to get creative with taste? You can try different mustards. Yellow mustard or spicy brown mustard can give new flavors. You can also add spices. A sprinkle of paprika adds warmth and a little kick. Mix and match to find your favorite combo! If you are gluten-free, don’t worry! You can still enjoy this dish. Just check that all sauces you use are gluten-free certified. Many brands offer gluten-free mustard and vinegar. This way, you can savor every bite without worry. To store your leftovers, let the dish cool down. Place the chicken and potatoes in an airtight container. Keep it in the fridge for up to three days. Make sure to cover the container well to avoid drying out the food. You can freeze this dish for longer storage. First, let it cool completely. Then, wrap the chicken and potatoes tightly in plastic wrap. Place them in a freezer-safe bag or container. It can stay frozen for up to three months. Label the bag with the date. This way, you can enjoy it later without confusion. To reheat, use the oven for best results. Preheat it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave, but it may not keep the texture as well. If using a microwave, heat in short bursts, checking often. This dish takes about 50 minutes total. You need 10 minutes to prep and 40 minutes to cook. Preheating the oven to 425°F (220°C) is key. Once it's hot, bake the chicken and potatoes until done. The chicken should reach 165°F (75°C) inside to be safe to eat. Yes, you can use boneless chicken. It will cook faster than bone-in chicken. If you use boneless thighs or breasts, check for doneness at about 25 to 30 minutes. This helps avoid overcooking and keeps the meat juicy. Several sides go well with this dish. Consider a fresh green salad for crunch. Roasted vegetables add color and flavor. You might also enjoy steamed broccoli or green beans for a healthy touch. For something warm, garlic bread can be a nice addition. This recipe brings together simple ingredients for a delicious meal. We marinated chicken thighs in a honey mustard sauce and paired them with baby potatoes. Sheet pan cooking makes it easy and fun. Remember to check the internal temperature for safe cooking. Don’t forget to try different veggies and flavors. Store any leftovers properly for later enjoyment. With these tips, you can create a delightful dish that everyone will love. Enjoy your cooking journey!

Sheet Pan Honey Mustard Chicken & Potatoes

Discover the mouthwatering delight of Sheet Pan Honey Mustard Chicken & Potatoes! This simple yet flavorful recipe combines tender chicken thighs and buttery baby potatoes, all drizzled with a sweet and tangy honey mustard sauce. Perfect for a hassle-free dinner, this dish bakes to perfection in just 40 minutes. Click through to explore the full recipe and bring this easy weeknight meal to your table tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

1 tablespoon apple cider vinegar

4 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, rosemary, thyme, salt, and pepper until well combined.

      Place the chicken thighs in a large mixing bowl and pour half of the honey mustard sauce over them. Toss to coat the chicken evenly and let marinate for about 10 minutes while you prepare the potatoes.

        On a sheet pan, arrange the halved baby potatoes. Drizzle with olive oil, season with salt, pepper, and toss to coat.

          Nestle the marinated chicken thighs among the potatoes on the sheet pan, skin-side up, and drizzle the remaining sauce over the chicken.

            Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the potatoes are tender and golden.

              Optional: For an extra crispy skin, broil the dish for an additional 2-3 minutes, watching closely to prevent burning.

                Once done, remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large platter. Drizzle any leftover cooking juices on top for added flavor and garnish with extra parsley.