Honey Mustard Chicken and Potatoes Sheet Pan
Juicy chicken thighs, crisp-edged potatoes, and tender green beans roast together on one pan under a sweet-tangy honey-Dijon garlic glaze for an easy weeknight dinner.
Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Oven
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes
- 12 ounces green beans
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- 3 cloves garlic
- 2 tablespoons olive oil
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it. Cut the potatoes in half, or quarter any larger ones. (about 5 min) — 425°F
- Whisk together the Dijon mustard, honey, garlic, 1 tablespoon of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat the chicken thighs dry, then coat them with about half of the glaze. (about 5 min) — 425°F
- Toss the potatoes with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Arrange the potatoes cut-side down on the sheet pan and place the chicken among them, skin-side up. (about 5 min) — 425°F
- Roast for 25 minutes, or until the potatoes are beginning to brown and the chicken is nearly cooked through. (about 25 min) — 425°F
- Trim the green beans and toss them with a little of the pan drippings. Add them to the pan around the chicken and potatoes, then brush the chicken with the remaining glaze. (about 5 min) — 425°F
- Roast for 10 to 15 minutes more, until the green beans are tender-crisp, the potatoes are fork-tender, and the thickest part of each chicken thigh reaches at least 165°F on an instant-read thermometer. Rest the chicken for 5 minutes before serving. (about 15 min) — 425°F