Easy Honey Mustard Chicken and Potatoes
A quick and satisfying sheet-pan dinner featuring roasted chicken thighs, red potatoes, and green beans, balanced with a sweet honey mustard glaze.
Ingredients
Chicken and Vegetables
- 5-6 pieces Chicken thighs, bone-in skin-on Use even-sized pieces for uniform cooking
- 1.5 lbs Red potatoes, cut into 1-inch quarters Waxy potatoes hold shape when roasted
- 10 oz Green beans, trimmed Add near the end to keep them crisp-tender
Seasonings and Glaze
- 1/2 teaspoon Salt Adjust to taste; kosher salt works well
- 1/2 teaspoon Black pepper Freshly ground for best aroma
- 1.5 tablespoons Garlic powder Substitute onion powder for milder flavor
- 1.5 tablespoons Olive oil Use extra virgin for flavor or light olive oil for smoke point
- 4 cloves Fresh garlic, minced (≈1.5 tablespoons) Roast whole cloves for mellower garlic
- 1/3 cup Honey Use local honey for floral notes; maple syrup is a substitute
- 3 tablespoons Wholegrain mustard Gives texture and pop; Dijon alone will be smoother
- 2 tablespoons Dijon mustard Provides sharpness and depth
- 1 tablespoon Apple cider vinegar Brightens glaze; lemon juice is an alternative
- 1 tablespoon Water Thins glaze for easy coating
- 2 sprigs Rosemary Strip leaves for rubbing under skin if desired
- 3-4 sprigs Fresh thyme Use leaves for even distribution of herb flavor
- 1/4 teaspoon Red chili flakes (optional) Boosts heat; omit for mild family meals
Instructions
Preparation
- Preheat the oven to 425 degrees Fahrenheit and arrange the oven rack in the center position.
- Pat the chicken thighs dry thoroughly with paper towels to ensure crisp skin during roasting.
- Season the thighs evenly with half the salt, half the black pepper, and the garlic powder.
- Toss the quartered red potatoes with olive oil, remaining salt, pepper, and half the minced garlic.
- Spread potatoes in a single layer on a rimmed baking sheet leaving room for chicken placement.
Making the Glaze and Assembly
- Whisk together honey, wholegrain mustard, Dijon mustard, apple cider vinegar, water, and remaining minced garlic until smooth.
- Brush the glaze generously under and over the chicken skin for maximum flavor and caramelization.
- Place the glazed chicken thighs skin-side up among the potatoes on the baking sheet spaced evenly for airflow.
- Tuck rosemary and thyme sprigs between potatoes and chicken for aromatic roasting.
Roasting and Serving
- Roast the chicken and potatoes for approximately thirty minutes, checking for juices running clear at the thickest part.
- Stir the potatoes and baste the chicken with pan juices, then return the pan to the oven for ten to fifteen additional minutes.
- Add trimmed green beans for the final six to eight minutes to keep them bright and slightly crisp.
- Rest the chicken five minutes before serving to allow juices to redistribute and the glaze to set.
Notes
For best results, dry chicken skin thoroughly before seasoning and avoid overcrowding the pan. Let the chicken rest before slicing to retain juices.