One-Pan Dijon Chicken and Green Beans

Juicy Dijon-honey chicken thighs roast with crisp-edged potatoes and tender green beans for a flavorful, streamlined weeknight dinner.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Oven

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1.5 pounds yukon gold 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

1. Heat the oven to 425°F. Cut the potatoes into 1-inch pieces. Trim the green beans and mince the garlic. (about 5 min) — 425°F
2. In a large bowl, whisk together the Dijon mustard, honey, garlic, olive oil, 1 teaspoon of the salt, and the pepper. Add the chicken and potatoes, then toss until evenly coated. (about 5 min)
3. Arrange the chicken skin-side up and potatoes in a single layer on a large rimmed baking sheet. Roast until the potatoes begin to brown and the chicken has started to cook, about 25 minutes. (about 25 min) — 425°F
4. Toss the green beans with the remaining salt and arrange them around the chicken. Continue roasting until the beans are browned and tender, the potatoes are fork-tender, and the thickest chicken thigh reaches 165°F on an instant-read thermometer, 18 to 22 minutes more. (about 20 min) — 425°F
5. Rest the chicken for 5 minutes, then serve with the roasted potatoes and green beans, spooning any pan juices over the top. (about 5 min)