One-Pan Honey Mustard Chicken and Potatoes
When you’re too tired to think, this is a full dinner with very little cleanup.
This is the dinner to make when you want something warm, filling, and low-effort after a long day. You get juicy chicken, tender potatoes, and a sweet-tangy honey mustard glaze without juggling multiple pans or a complicated sauce. It is not fancy, and that is the point: everything roasts together, the oven does most of the work, and dinner feels handled. It works well on a weeknight when you still have 30 to 40 minutes in you, especially if you want leftovers for tomorrow. Expect simple, cozy flavors, crisp edges on the potatoes, and a meal that tastes like you tried harder than you did.
Ingredients
- 1.5 lb boneless, skinless chicken thighs — Cut into large bite-size pieces
- 1.5 lb baby potatoes — Halved
- 2 tbsp olive oil — Divided
- 2 tbsp Dijon mustard
- 2 tbsp whole-grain mustard
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 1 unit yellow onion — Cut into wedges
- 2 tbsp water
- 2 tbsp chopped parsley — Optional, for serving
Method
- 1 Heat the oven to 425°F. Line a sheet pan if you want easier cleanup. Toss the potatoes and onion with 1 tbsp olive oil, half the salt, half the pepper, and half the thyme. Spread on the pan and roast for 15 minutes.
- 2 While the vegetables roast, mix the Dijon mustard, whole-grain mustard, honey, lemon juice, water, garlic powder, remaining olive oil, remaining salt, remaining pepper, and remaining thyme in a bowl.
- 3 Add the chicken to the bowl and toss to coat well. Pull the pan from the oven, push the potatoes to the sides, and add the chicken in a single layer with all the sauce from the bowl.
- 4 Return the pan to the oven and roast for 15 to 18 minutes, or until the chicken is cooked through and the potatoes are tender. Broil for 1 to 2 minutes if you want a little extra browning.
- 5 Sprinkle with parsley and serve right away.
Variations
- Vegetarian swap — Swap the chicken for 2 cans drained chickpeas and add them during the last 15 minutes so they warm through and pick up the glaze.
- Faster swap — Use small diced potatoes or pre-cooked baby potatoes to cut the roast time down and get dinner on the table sooner.
- Substitutions — Use maple syrup instead of honey, yellow mustard instead of whole-grain mustard, or add green beans to the pan if you want more vegetables.
Notes
If your potato pieces are larger, give them a 5-minute head start. Chicken thighs stay juicier here, but boneless chicken breasts work if you check them early and pull them as soon as they reach 165°F.
Equipment that helps
- Sheet pan — It gives the chicken and potatoes enough space to roast instead of steam.
- Large mixing bowl — It makes it easy to coat the chicken evenly without dirtying extra dishes.
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