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Sheet-Pan Honey Mustard Chicken with Potatoes and Green Beans

Ingredients · Serves 4 · Prep 15 min · Total 1 hr

  • Honey mustard
  • 3 tbsp honey
  • 3 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • Pan
  • 1 ½ lb baby potatoes, halved
  • 2 tbsp olive oil, divided
  • 2 tsp kosher salt, divided
  • ½ tsp black pepper
  • 2 ½ lb bone-in chicken thighs, skin-on, about 6, patted dry
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 12 oz green beans, trimmed
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Sheet-Pan Honey Mustard Chicken with Potatoes and Green Beans

Steps

  1. Heat the oven to 425°F with a rack in the middle.
  2. Whisk 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 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 until the chicken skin starts to brown.
  6. Toss the green beans with the remaining 1 tbsp oil and a pinch of salt.
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Sheet-Pan Honey Mustard Chicken with Potatoes and Green Beans

Steps, continued

  1. Take the pan out, stir the potatoes and scatter the green beans into any open spaces.
  2. Brush about half the honey mustard over the chicken skin.
  3. Roast until the chicken reads 165°F (74°C) in the thickest part (not touching bone) and the potatoes are tender.
  4. Brush the chicken with the rest of the honey mustard and let it rest on the pan.
  5. Cook to 165°F inside (check with a thermometer).