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Easy Honey Mustard Chicken and Potatoes

A one-pan baked dinner of juicy bone-in chicken thighs and herb-roasted red potatoes with a tangy honey-mustard glaze.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 5–6 pieces Chicken thighs, bone-in skin-on
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1.5 tablespoons Garlic powder
  • 1.5 tablespoons Olive oil
  • 4 cloves Garlic, minced (approx. 1.5 tablespoons)
  • 1/3 cup Honey
  • 3 tablespoons Wholegrain mustard
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon Water
  • 1.5 lbs Red potatoes, cut into 1-inch quarters
  • 2 sprigs Rosemary sprigs
  • 3–4 sprigs Fresh thyme
  • 10 oz Green beans, trimmed
  • 1/4 teaspoon Red chili flakes (optional)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and position the rack in the center for even browning.
  2. Pat the chicken thighs dry with paper towels to promote skin crisping and better glaze adherence.
  3. Season both sides of the thighs with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the garlic powder.
  4. Toss the quartered red potatoes with 1 tablespoon olive oil, a pinch of salt, and half the thyme and rosemary leaves.
  5. Whisk the honey, wholegrain mustard, Dijon, minced garlic, apple cider vinegar, and water until smooth and slightly runny.
  6. Stir in the red chili flakes if using, then taste and adjust for a balanced sweet and acidic profile.
  7. Drizzle remaining 1/2 tablespoon olive oil into a rimmed sheet pan and spread potatoes in a single layer leaving space for chicken.
  8. Arrange the seasoned thighs skin-side up between the potatoes and tuck rosemary and thyme sprigs around the pan.
  9. Roast in the preheated oven for 20 minutes to start cooking the potatoes and render some chicken fat.
  10. Remove the pan and brush two-thirds of the glaze onto each thigh, then return the pan to the oven and roast for another 12-15 minutes.
  11. Add the trimmed green beans to the pan for the final 8 minutes to keep them crisp-tender and to warm through.
  12. Check internal temperature of the chicken thighs, aiming for 165 degrees Fahrenheit in the thickest part without touching bone.
  13. Brush remaining glaze during the last two minutes, then rest the chicken five minutes before serving to retain juices.

Notes

For a smoky twist, try chipotle honey chicken with smoked gouda mashed potatoes.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 16g
  • Sodium: 620mg
  • Fat: 24g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 90mg

Keywords: chicken, honey mustard, one-pan, baked dinner, easy recipe