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Easy Crispy Sheet Pan Honey Mustard Chicken with Roasted Potatoes

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A quick and easy sheet pan meal featuring crispy honey mustard glazed chicken thighs and tender roasted potatoes, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1.5 pounds (700 grams) baby potatoes or small Yukon Gold potatoes, halved
  • 3 tablespoons honey (preferably raw or wildflower)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon freshly cracked black pepper (adjust to taste)
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper until smooth and glossy. Reserve about ¼ cup of this mixture for the potatoes.
  3. Pat the chicken thighs dry with paper towels. Add chicken to the marinade bowl and toss to coat all sides. Let sit for 10-15 minutes (or up to 1-2 hours in the fridge for deeper flavor).
  4. Halve the baby potatoes and place in a separate bowl. Drizzle with the reserved honey mustard marinade and toss to coat evenly. Add fresh thyme or rosemary if using, and season with a pinch of salt and pepper.
  5. Arrange the potatoes in a single layer on one side of the baking sheet. Place the chicken thighs skin-side up on the other side, ensuring they are not crowded.
  6. Roast in the oven for 25 minutes.
  7. Carefully flip the chicken thighs skin-side up again and stir the potatoes for even roasting. Return to the oven.
  8. Continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
  9. Remove from oven and let the chicken rest for 5 minutes before serving.
  10. Serve the chicken thighs alongside the roasted potatoes, spooning any pan juices over the top.

Notes

Pat chicken dry before marinating to ensure crispy skin. Do not overcrowd the pan to avoid steaming. Flip chicken halfway through cooking to boost crispness. Broil for 2-3 minutes at the end if skin isn’t crispy enough, watching closely to avoid burning. Cut potatoes uniformly for even cooking. Marinate longer for deeper flavor. Use a wire rack on the sheet pan for air circulation if desired but not necessary.

Nutrition

Keywords: sheet pan chicken, honey mustard chicken, roasted potatoes, easy dinner, weeknight meal, crispy chicken, one pan meal

Find it online: https://blingbite.com/easy-crispy-sheet-pan-honey-mustard-chicken-with-roasted-potatoes-recipe/