Honey Mustard Sheet Pan Chicken and Potatoes

This honey mustard sheet pan chicken and potatoes recipe is the ultimate weeknight dinner - easy, flavorful, and made in one pan for minimal cleanup. Herb-rubbed chicken thighs pair perfectly with crispy potatoes, all finished with a sweet and tangy honey mustard drizzle.

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Honey mustard roasted chicken thighs with golden crispy potatoes on a sheet pan, garnished with fresh thyme and lemon wedges.

There’s something truly satisfying about a one-pan dinner that combines bold flavors with minimal effort, and this honey mustard sheet pan chicken and potatoes is no exception. My husband and I can’t get enough of the tangy honey mustard glaze on the chicken thighs paired with crispy potatoes.

It’s a simple weeknight meal that’s become a repeat favorite in our home, perfect for busy, health-conscious people looking for something quick yet delicious.

If you enjoy this recipe, you might also love my chicken limone (lemon chicken), garlic rosemary potatoes, or Tuscan chicken bake – all easy, flavorful dishes that are perfect for weeknights!

What We Think You’ll Love About This Recipe

One-Pan Wonder. Everything cooks on a single sheet pan, which means less time spent cleaning up and more time enjoying your meal.
Bold, Tangy Flavor. The combination of honey and Dijon mustard creates a sweet and tangy glaze that perfectly complements the herb-rubbed chicken and crispy potatoes.
Quick and Easy. With just 15 minutes of prep and simple ingredients, this dish is perfect for busy weeknights.
Healthy and Wholesome. Packed with protein and roasted potatoes, this recipe delivers a nutritious dinner without compromising on flavor.
Customizable. Swap the potatoes for your favorite veggies like carrots or green beans, or adjust the herbs to fit your preferences.
Family-Friendly. This dish is a hit for everyone at the table, making it a great option for family dinners or meal prepping for the week.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled ingredients for Honey Mustard Sheet Pan Chicken and Potatoes, including chicken thighs, potatoes, lemon, rosemary, thyme, olive oil, honey, and Dijon mustard, arranged on a marble countertop.

Chicken Thighs. Bone-in, skin-on chicken thighs provide flavor and keep the meat juicy as it cooks. If the thighs have excess skin, be sure to trim it before baking to avoid excess drippings. If you prefer a leaner option, you can use boneless, skinless chicken thighs or even chicken breasts. Just adjust the cooking time as needed.
Potatoes. Baby gold potatoes work beautifully here because they roast to crispy perfection while staying tender inside. Place them cut side down on the baking sheet to get them nice and crispy. You can substitute Yukon Gold, red potatoes, or even sweet potatoes for a slightly different flavor and texture.
Olive Oil. Olive oil helps the chicken and potatoes to crisp up. Avocado oil is a great alternative if you don’t have olive oil on hand. You can use vegetable oil as well.
Lemon Zest. Lemon zest adds brightness and a subtle citrus flavor to the dish. If you don’t have a lemon, lime zest or a small splash of lemon juice can work as a substitute.
Fresh Herbs (Rosemary and Thyme). These herbs elevate the flavor of the chicken and potatoes. Dried rosemary and thyme can be used in a pinch – just use half the amount since dried herbs are more concentrated.
Dijon Mustard. Dijon mustard adds tangy flavor to the honey mustard drizzle. Avoid yellow mustard for this recipe, but stone-ground mustard or spicy brown mustard can work.
Honey. Honey provides sweetness to balance the tanginess of the Dijon mustard. Maple syrup or agave nectar can be used as substitutes if needed or preferred.

How to Make This Recipe

Be sure to check out the full recipe and ingredient list below

Step 1: Preheat your oven to 400 F (200 C).

Halved baby potatoes coated in olive oil, arranged on a dark baking sheet ready for roasting. — **Step 2:** Toss the diced potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

A clear glass bowl containing a mixture of freshly chopped rosemary, thyme, and lemon zest on a white marble surface. — **Step 3:** Mix lemon zest, rosemary, thyme, salt, and pepper in a small bowl.

Seasoned chicken thighs with lemon zest and herbs arranged on a sheet pan surrounded by halved baby potatoes, ready to be roasted. — **Step 4:** Rub the herb mixture onto the chicken thighs, toss any extra seasoning with the potatoes, and arrange the chicken on the baking sheet with the potatoes.
**Step 5:** Roast in the oven for 25–30 minutes until the chicken reaches 165°F and the potatoes are golden and crispy.

A white bowl containing honey, Dijon mustard, and olive oil, ready to be whisked into a honey mustard sauce. — **Step 6:** Whisk Dijon mustard, honey, and olive oil in a small bowl while the chicken roasts.

A white bowl filled with smooth honey mustard sauce, freshly whisked and ready to drizzle. — Whisk until combined.

Close-up of a roasted chicken thigh on a sheet pan, garnished with herbs, as a spoon drizzles honey mustard sauce over the top, surrounded by golden roasted potatoes. — **Step 7:** Drizzle the honey mustard sauce over the chicken before serving.

Tips for Success

Trim the Chicken. If using skin-on chicken thighs, trim any excess skin to reduce greasiness. For a lighter option, you can use skinless thighs or chicken breasts. You may need to adjust the cooking time.
Cut Evenly. Dice the potatoes into similar-sized pieces to ensure they roast evenly and achieve that perfect crispy texture.
Preheat the Oven. Make sure your oven is fully preheated to 400 F (200 C) before roasting.
Don’t Overcrowd the Pan. Spread the chicken and potatoes out on the baking sheet to allow for proper roasting instead of steaming. Use two pans if necessary.
Check the Chicken Temperature. Use a meat thermometer to make sure the chicken reaches an internal temperature of 165 F (74 C).
Customize the Herbs. Don’t have rosemary or thyme? Swap them out for oregano, parsley, or a dried herb mix.
Crispier Potatoes. For extra crispy potatoes, when the chicken is done roasting, remove the chicken and add the potatoes back into the oven and roast for 5 to 10 minutes longer or until the potatoes are done to your liking.
Make the Sauce Ahead. The honey mustard drizzle can be prepared up to three days in advance and stored in the fridge.
Adjust the Honey Mustard Drizzle. Taste the honey mustard sauce before serving and tweak the balance of honey and mustard to suit your preference.
Garnish for Extra Flavor. Add fresh thyme or a sprinkle of flaky sea salt just before serving to add flavor.

Storage and Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you’ve drizzled the honey mustard sauce over the chicken, the flavors will meld even more when stored.

Freezing:

Place the cooked chicken and potatoes in an airtight, freezer-safe container or bag. Freeze for up to 3 months.
To thaw, transfer the container to the refrigerator and let it defrost overnight.

Reheating:

Oven. Preheat the oven to 350 F (177 C). Place the chicken and potatoes on a baking sheet and cover with foil to retain moisture. Heat for 20–25 minutes or until warmed through.
Microwave. Transfer to a microwave-safe dish and cover with a microwave-safe lid or damp paper towel. Heat in 1-minute intervals, stirring the potatoes occasionally, until hot.
Air Fryer (Optional). Reheat the potatoes in the air fryer at 375 F (190 C) for 8-10 minutes to restore crispness.

Weeknight Dinner Recipes

Close-up of a plate with honey mustard glazed chicken thigh garnished with fresh thyme, served alongside golden roasted potatoes.

Prep Time:15

Cook Time:30

Total Time:45

Equipment

Ingredients

3-4 medium potatoes diced, or 15-20 baby potatoes cut in half (Note 2)
2 tablespoons olive oil
Zest of 1 medium lemon (Note 3)
1 tablespoon fresh rosemary chopped (Note 4)
1 tablespoon fresh thyme chopped (Note 5)
Salt and pepper to taste
4 bone-in, skin-on chicken thighs Trim any excess skin or fat from the chicken thighs to prevent too much fat from dripping into the pan while cooking. (Note 1)
2 tablespoons Dijon mustard (Note 6)
2 tablespoons honey
1 tablespoon olive oil for drizzle

US Customary – Metric

Instructions

Preheat your oven to 400 F (200 C).
On a large baking sheet, toss the diced potatoes with olive oil, salt, and pepper. Spread them into an even layer. (Note 7)
3-4 medium potatoes, 2 tablespoons olive oil
In a small bowl, combine the lemon zest, rosemary, thyme, salt, and pepper.
Zest of 1 medium lemon, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, Salt and pepper to taste, 4 bone-in, skin-on chicken thighs
Rub the herb mixture all over the chicken thighs. If you have any leftover seasoning, toss it with the potatoes. Arrange the seasoned chicken thighs on the baking sheet alongside the potatoes. (Note 8)
Roast in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are golden and crispy. (Note 9)
While the chicken is roasting, whisk together Dijon mustard, honey, and 1 tablespoon of olive oil in a small bowl. (Note 10)
2 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon olive oil
Drizzle the honey mustard mixture over the chicken before serving.

Notes

If you prefer leaner meat, skinless chicken thighs can be used. However, the skin-on thighs offer more flavor. Trim excess skin to reduce drippings. Excess skin or fat can cause excessive grease in the pan, potentially making the dish too oily. You can also remove the skin entirely if preferred.
You can also swap chicken breasts, but I recommend that you pound them to an even thickness before baking.
Yukon Gold or red potatoes work best as they hold their shape during roasting and get perfectly crispy.
Use a zester or microplane to finely grate the yellow skin of the lemon. Avoid the bitter white pith.
Fresh rosemary gives a bold flavor, but you can substitute dried – use half the amount.
Fresh thyme leaves work best here, but dried thyme can also be used. Use half the amount if substituting.
Dijon provides a mild tang. Avoid yellow mustard, as it will alter the flavor significantly.
Make sure the potato pieces are evenly sized for consistent roasting.
Avoid overcrowding the sheet pan to ensure the chicken and potatoes roast properly instead of steaming. Spread the potatoes in a single layer with the cut side down if using halved baby potatoes.
Use a meat thermometer to make sure the chicken reaches 165 F (74 C).
This can be made up to 3 days in advance and stored in the refrigerator. Bring to room temperature or whisk again before serving.

Nutrition

Servings: servings

Calories: 571kcal

Author: Sandra

FAQs

Yes! Vegetables like carrots, sweet potatoes, green beans, or Brussels sprouts make great substitutes. Just cut them into similar sizes to ensure even cooking.

Pat the chicken thighs dry before seasoning and avoid covering the sheet pan during roasting. This ensures the skin roasts to crispy perfection.

Absolutely! Use two sheet pans to avoid overcrowding, which can cause steaming instead of roasting. Rotate the pans halfway through for even cooking.

Use a meat thermometer to check that the internal temperature has reached 165 F (74 C) at the thickest part of the chicken thigh.

Yes, you can season the chicken and potatoes and prepare the honey mustard sauce up to a day in advance. Store everything separately in the fridge and bake when ready.

Yes, this recipe is naturally gluten-free as long as your Dijon mustard is certified gluten-free. Always check product labels to be sure.