Sheet-Pan Honey Mustard Chicken with Potatoes and Green Beans

Steps

1. Heat the oven to 425°F with a rack in the middle.
   425°F
2. Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the honey, mustard, lemon juice and grated garlic in a small bowl.
3. Toss the potatoes on a rimmed sheet pan with 1 tbsp of the oil, 1/2 tsp of the salt and the pepper. Spread them around the edges of the pan.
4. Season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   the chicken all over with the remaining 1 1/2 tsp salt, the garlic powder and paprika. Set it skin side up in the center of the pan.
5. Roast (how to roast)

   Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid

   until the chicken skin starts to brown.
   425°F⏱ Roast: 25 min
6. Toss the green beans with the remaining 1 tbsp oil and a pinch of salt.
7. Take the pan out, stir the potatoes and scatter the green beans into any open spaces.
8. Brush about half the honey mustard over the chicken skin.
9. Roast until the chicken reads 165°F (74°C) in the thickest part (not touching bone) and the potatoes are tender.
   165°F⏱ Roast: 15 min
10. Brush the chicken with the rest of the honey mustard and let it

    rest (how to rest)

    Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

    on the pan.
    ⏱ Rest: 5 min

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Tips

• Bone-in thighs are still juicy well past 165°F; many cooks take them to 175°F for the most tender meat.
• Boneless thighs work too: add them with the green beans and roast 18 to 20 minutes total.
• Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.

Storage

Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat until hot all the way through (165°F).

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: green beans (June to September), potatoes (August to November).