Honey Mustard Chicken and Potatoes

Name: Honey Mustard Chicken and Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs; 1 1/2 pounds baby potatoes, halved; 3 tablespoons Dijon mustard; 3 tablespoons honey; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; Fresh parsley, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Jump to Recipe

The appeal of honey mustard chicken and potatoes is not subtle: one sheet pan goes into the oven and an actual dinner comes back out. Dijon mustard and honey bring the sharp-sweet backbone, while olive oil, garlic, thyme, salt, and pepper keep the sauce firmly on the dinner side of the line. Half goes on the baby potatoes; the rest coats boneless chicken thighs so both parts of the pan taste related instead of like two strangers assigned the same baking sheet.

Halving the potatoes matters because 425°F can only negotiate so much. Smaller pieces get golden at the edges and fork-tender in roughly the same window the chicken needs to reach 165°F. That timing is the quiet engineering behind a good one-pan meal. Nobody wants to pull perfectly cooked chicken off a tray and discover the potatoes still have the structural integrity of river rocks. What comes out is sticky around the edges, savory through the middle, and bright enough from the Dijon that the honey never turns cloying. Finish with parsley and bring the sheet pan straight to the table if your household has accepted that serving dishes are occasionally decorative bureaucracy.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

4 boneless skinless chicken thighs
1 1/2 pounds baby potatoes, halved
3 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
Fresh parsley, for serving

Instructions

1Preheat oven to 425°F.
2Whisk Dijon, honey, olive oil, garlic, salt, pepper, and thyme together.
3Toss halved potatoes with half the sauce and spread on a sheet pan.
4Coat chicken thighs with the remaining sauce and nestle among the potatoes.
5Roast 30 to 35 minutes until chicken reaches 165°F and potatoes are golden and fork-tender. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
6Garnish with fresh parsley and serve everything straight from the pan.

Nutrition Information

Estimated per serving: 1 of 4 servings.

420Calories

27 gProtein

45 gCarbohydrates

16 gTotal Fat

4 gSaturated Fat

4 gFiber

14 gTotal Sugars

810 mgSodium

95 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Chicken thighs are better than breasts here — they stay juicy at the high roasting temperature.
Cut potatoes into similar sizes so they cook evenly.
The honey in the sauce caramelizes in the oven. Watch the last 5 minutes to make sure it doesn't burn.

Substitutions

chicken thighs → chicken drumsticks or bone-in breasts Drumsticks need 5 more minutes; bone-in breasts need 10 more.

Dijon mustard → whole grain mustard for more texture Whole grain has visible mustard seeds and a slightly milder flavor.

baby potatoes → sweet potatoes or Brussels sprouts Both caramelize beautifully with the honey mustard.

Storage Instructions

Refrigerate for up to 4 days. Reheat at 375°F for 10 minutes.

Make Ahead

Mix the sauce and prep the potatoes the night before. Toss and roast when ready.

Freezing

Yes, but the potatoes will be softer after freezing. Cool the cooked chicken and potatoes completely, freeze airtight with a little sauce, thaw in the refrigerator, and reheat uncovered so the edges can dry and brown again.

Build the plate