Honey Mustard Sheet Pan Chicken and Potatoes Recipe

Golden roasted chicken thighs and potatoes on a dark baking sheet, drizzled with honey mustard sauce and garnished with fresh thyme sprigs.

Honey Mustard Sheet Pan Chicken and Potatoes Recipe

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.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 571kcal

Author: Sandra

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

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