Simple Sheet Pan Honey Mustard Chicken Thighs and Potatoes

This simple sheet pan honey mustard chicken thighs and potatoes recipe makes an easy, flavorful dinner all in one pan. Juicy chicken thighs are coated in a sweet and tangy honey mustard sauce and roasted with crispy potatoes for an easy, family-friendly meal.

Your New Favorite Sheet Pan Meal

When it comes to easy weeknight dinners, this sheet pan chicken thighs and roasted potatoes recipe checks every box. It’s simple to make, packed with flavor, and comes together in just one pan for minimal prep and cleanup.

Juicy, golden-brown chicken thighs roast alongside crispy potatoes, all coated in a sweet and tangy honey mustard glaze that caramelizes beautifully in the oven. It’s a hearty, well-balanced sheet pan meal that’s both nutritious and delicious — perfect for busy nights when you want something homemade without the hassle.

This recipe also works great for meal prep or feeding a crowd. You can easily double the ingredients and use two sheet pans to serve a family dinner or prep flavorful lunches for the week ahead.

Healthy, simple, and delicious — this is one sheet pan chicken recipe you’ll be making again and again.

Ingredients You’ll Need

Here’s everything you’ll need to make this flavorful Sheet Pan Honey Mustard Chicken Thighs and Roasted Potatoes — simple, wholesome ingredients that come together to make one incredibly easy weeknight dinner.

• Chicken thighs – Bone-in, skin-on chicken thighs stay juicy and flavorful while developing a perfectly crispy, golden skin as they roast.
• Potatoes – I love using baby creamers, but red or Yukon gold potatoes work just as well. They roast up beautifully — crispy on the outside and tender on the inside.
• Salt and pepper – A simple seasoning that brings out the natural flavor of the chicken and potatoes.

For the Honey Mustard Sauce

• Olive oil – Helps the glaze coat everything evenly while keeping the chicken and potatoes moist as they roast.
• Honey – Adds just the right touch of sweetness that balances the tangy mustard and smoky paprika.
• Stone ground Dijon mustard – Brings great texture and a punch of bold, tangy flavor.
• Dijon mustard – Smooth and creamy, it rounds out the glaze with a little extra depth.
• Apple cider vinegar – Adds brightness and a touch of acidity to balance the sweetness from the honey.
• Garlic – Freshly minced garlic adds a savory kick that makes the glaze irresistible.
• Paprika – A subtle smoky note that ties everything together and gives the chicken that gorgeous golden color.

How to Make Sheet Pan Honey Mustard Chicken Thighs with Roasted Potatoes

Step 1: Prep the ingredients

Preheat your oven to 425°F. Pat the chicken thighs dry with a paper towel and cut the potatoes into ½-inch pieces. In a small bowl, whisk together all of the honey mustard sauce ingredients, then set aside.

Step 2: Roast the potatoes

Add about 2 tablespoons of the honey mustard sauce to the chopped potatoes and toss until evenly coated. Season with salt and pepper, then spread them out in a single layer on a large baking sheet. Roast for 10–15 minutes, just until they start to soften.

Step 3: Add the chicken

Remove the pan from the oven and nestle the chicken thighs between the potatoes. Brush the chicken with the honey mustard sauce, reserving some for basting later. Season with salt and pepper. Return to the oven and bake for 35–40 minutes, basting the chicken halfway through.

Step 4: Optional – crisp it up!

For extra crispy chicken and potatoes, broil on high for 1–2 minutes at the end of cooking — just keep a close eye so it doesn’t burn. Serve warm and enjoy!

Recipe Tips & Substitutions

This simple sheet pan chicken dinner is flexible and easy to customize with what you have on hand. Here are a few helpful swaps and tips to make it your own:

• Mustard Swap: If you don’t have both grainy and smooth Dijon mustard, don’t worry — just use ¼ cup of regular Dijon. It still gives the glaze that perfect tangy flavor with a smooth texture.
• Sweetener Options: You can easily swap honey for maple syrup or even brown sugar for a slightly different sweetness. Each adds its own depth to the glaze, so use your favorite!
• Chicken Substitutions: This recipe works well with boneless, skinless chicken thighs or chicken breasts, too. Just be sure to adjust the cooking time — boneless cuts will cook faster, so keep an eye on them to prevent overcooking.
• Potato Choices: I love using baby creamers or baby red potatoes, but any potatoes you have on hand will work — Yukon golds or russets are great options, too. Just dice them into even-sized pieces for even roasting.

Recipe Tips for Best Results:

• Roast the potatoes first before adding the chicken — this ensures they’re perfectly crispy on the outside and tender inside.
• For extra caramelization and that irresistible crispy chicken skin, broil for 1–2 minutes at the end of baking. Just keep a close eye so they don’t burn!

Explore More Easy One Pan Dinners

• Sticky Honey Garlic Chicken Thighs
• Apple Cider Glazed Chicken Thighs with Sweet Potatoes
• Dutch Oven Pulled Pork with Apple Cider
• 30 Minute Mongolian Beef Stir Fry