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Honey Mustard Chicken · Sheet Pan with Potatoes

Sheet-Pan Honey Mustard Chicken with Potatoes and Green Beans

Crispy-skinned chicken thighs roasted with potatoes and green beans and brushed with a honey mustard glaze. A whole dinner on one pan with one pan to wash.

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Prep
15 min
Cook
40 min
Total
1 hr
Serves
4
Level
Easy

Ingredients

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

Cook to 165°F inside (check with a thermometer).

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.
  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.
  10. Brush the chicken with the rest of the honey mustard and let it rest on the pan.

Tip: Bone-in thighs are still juicy well past 165°F; many cooks take them to 175°F for the most tender meat.

Tip: Boneless thighs work too: add them with the green beans and roast 18 to 20 minutes total.

Tip: 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).

Estimated nutrition per serving: 720 calories · protein 39 g · carbohydrates 51 g · fiber 7 g · sugars 17 g · fat 41 g (saturated 10 g) · sodium 1,180 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.