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There’s nothing better than a simple sheet pan dinner that practically cooks itself. This Honey Mustard Chicken Thighs with Roasted Potatoes recipe gives you juicy, flavorful chicken with perfectly crispy potatoes—all in one pan. The honey mustard sauce caramelizes beautifully, adding a sweet and tangy punch to every bite. Plus, you’ll only have one pan to wash, making cleanup a breeze!
Why You’ll Like This Recipe
✔ Minimal Cleanup – One sheet pan means less mess in the kitchen.
✔ Big Flavor, Simple Ingredients – A classic honey mustard combo takes this dish to the next level.
✔ Great for Meal Prep – The leftovers reheat beautifully for easy lunches.
✔ Customizable – Swap out the potatoes for your favorite veggies or use chicken breasts instead.
👉 Ingredients
For the Chicken & Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the Honey Mustard Sauce:
- ¼ cup Dijon mustard
- 2 tbsp honey
- 1 tbsp whole grain mustard (optional, for texture)
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried thyme
👉 Directions
1️⃣ Prep the Oven & Pan – Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
2️⃣ Season the Potatoes – In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on the sheet pan.
3️⃣ Make the Honey Mustard Sauce – In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, minced garlic, olive oil, and thyme.
4️⃣ Coat the Chicken – Pat the chicken thighs dry with paper towels. Brush half of the honey mustard sauce over them, ensuring they’re well coated.
5️⃣ Bake – Nestle the chicken thighs among the potatoes and bake for 25 minutes.
6️⃣ Add More Sauce & Finish Baking – Brush the remaining honey mustard sauce over the chicken and bake for another 10-15 minutes, or until the chicken reaches 165°F (75°C) internally and the potatoes are crispy.
7️⃣ Serve – Let it rest for a few minutes before serving. Enjoy with a side salad or some roasted veggies!
Common Questions
❓ Can I use chicken breasts instead of thighs?
Yes! Just adjust the cooking time—boneless, skinless chicken breasts will cook faster, around 20-25 minutes total.
❓ What other veggies can I use?
Brussels sprouts, carrots, or green beans work great—just make sure they’re cut to similar sizes for even roasting.
❓ Can I make this ahead of time?
Absolutely! You can marinate the chicken in the honey mustard sauce for a few hours before cooking for even more flavor.
❓ How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to crisp up the potatoes again.
This Honey Mustard Chicken Thighs with Roasted Potatoes is a weeknight winner—sweet, tangy, crispy, and juicy in all the right ways. Give it a try and let me know how it turns out! 🍯🍗🥔
