Save Succulent chicken thighs baked in a tangy honey mustard sauce, served alongside crispy roasted potatoes for a comforting, flavorful meal.
This honey mustard chicken with roasted potatoes was one of my first experiments with sheet pan dinners, and it quickly became a favorite in my home. The sweet-savory sauce pairs perfectly with hearty roasted potatoes for a meal everyone enjoys.
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: 2 cloves, 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 (potatoes): to taste
- Fresh parsley: 2 tablespoons, chopped (optional, for garnish)
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Make 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 in a large bowl. Pour half the marinade over the chicken and toss to coat, reserving the remaining marinade.
- Arrange on Baking Sheet:
- Arrange chicken thighs on one side of a parchment-lined large baking sheet.
- Prepare Potatoes:
- Toss halved potatoes in olive oil, rosemary, garlic powder, salt, and pepper. Spread on the other side of the baking sheet.
- Bake:
- Bake for 25 minutes. Remove from oven, brush reserved marinade over chicken, and flip potatoes for even cooking.
- Finish Baking:
- Return to the oven for another 15 minutes until chicken is cooked through (165°F/74°C) and potatoes are crisp.
- Garnish and Serve:
- Garnish with fresh parsley if desired before serving.
Save My kids love drizzling the extra pan sauce over their potatoes, and gathering around the table for this family favorite always leads to great conversation and requests for seconds!
Serving Suggestions
Pair this chicken and potatoes with a green salad or steamed green beans for a complete meal. A squeeze of lemon over everything right before serving adds a fresh finish.
Dietary Swaps
For a dairy-free meal, ensure mustards don’t contain dairy-based additives. Substitute with your favorite protein or try sweet potatoes instead of regular potatoes for variation.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep potatoes crispy and chicken moist.
Save This honey mustard chicken and potatoes brings big flavor with minimal effort. Enjoy the savory comfort of every bite!
Kitchen Questions
- → Can I use boneless chicken instead?
Yes, boneless, skinless chicken thighs or breasts can be used, but adjust the cooking time to ensure they are fully cooked without drying out.
- → How do I make the potatoes extra crispy?
Toss the potatoes with olive oil and seasonings thoroughly, roast them in a single layer, and consider broiling for 2-3 minutes at the end for extra crispiness.
- → Can I add vegetables to this dish?
Absolutely. Carrots, green beans, or other sturdy vegetables can be added to the baking sheet to roast alongside the chicken and potatoes.
- → What herbs complement the flavors in this dish?
Fresh parsley for garnish adds brightness, while rosemary and thyme bring earthy, aromatic notes that enhance the overall flavor.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but always check mustard and other packaged items for potential cross-contamination.