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.
Ingredients
- 6-7 Bone-in, skin-on chicken thighs
- 1½ lbs baby creamer potatoes or red or Yukon gold potatoes, cut into ½ inch pieces
- salt and pepper to taste
Honey Mustard Sauce
- 2 tbsp olive oil
- ¼ cup honey
- 2 tbsp stone ground Dijon mustard
- 2 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 3 cloves garlic minced
- 1 tsp paprika
Instructions
- 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.
- 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.
- 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 with more sauce halfway through.
- 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!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. This meal also reheats beautifully, making it great for meal prep.
- Reheating: To keep the chicken skin crispy, reheat in the air fryer at 375°F for 3–5 minutes or in the oven at 400°F for about 10 minutes. For a quicker option, the microwave works too — just note that the skin won’t be as crisp.
- Ingredient Tip: If you don’t have both grainy Dijon and smooth Dijon mustard, you can use ¼ cup of regular Dijon mustard instead — it still gives the sauce that perfect tangy, flavorful kick.
- Crispy Finish (Optional): For extra golden and crispy chicken and potatoes, broil on high for 1–2 minutes at the end of baking. Keep a close eye to avoid burning — it happens fast!
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