Sheet Pan Honey Mustard Chicken & Potatoes (Easy Weeknight Winner)
This sheet pan honey mustard chicken and potatoes is a proper weeknight dinner with almost no effort and just one pan to clean. The sticky, caramelized glaze makes it taste like you tried much harder than you did.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Preheat and Prep
Preheat your oven to 425F (220C). Line a large rimmed baking sheet with foil and give it a light spray of cooking oil. This makes cleanup so much easier.
Make the Honey Mustard Glaze
In a small bowl, mix together the honey, whole grain mustard, Dijon mustard, olive oil, minced garlic, smoked paprika, dried thyme, salt, and black pepper. Stir it well until it looks like a smooth, cohesive sauce.
Coat the Potatoes
Place the halved baby potatoes on the prepared baking sheet. Spoon about one third of the glaze over them and toss to coat. Spread them out in a single layer, cut side down, across the whole pan.
Prep and Add the Chicken
Pat the chicken thighs dry with paper towels, then nestle them among the potatoes on the pan, skin side up. Spoon the remaining glaze generously over the chicken, making sure to coat the tops well.
Roast
Roast in the preheated oven for 35 to 40 minutes, tossing the potatoes once at the halfway point. The chicken is done when the skin is deep golden and caramelized and a meat thermometer inserted into the thickest part reads 165F.
Rest and Serve
Let the chicken rest for 5 minutes before serving. Scatter chopped fresh parsley over the pan and serve straight from the tray.
Frequently asked questions
Can I use boneless chicken breasts instead of thighs?
You can, but keep a close eye on them. Boneless breasts cook faster and dry out more easily than thighs. Check for doneness around the 20-minute mark and pull them as soon as they hit 165F internally.
Do I need to marinate the chicken first?
Nope, you really do not. The glaze is bold enough that even 10 minutes of sitting while the oven preheats gives you great flavour. If you have time and want to prep ahead, marinating for a couple of hours in the fridge is a nice touch, but it is absolutely not necessary.
My potatoes are cooked but the chicken needs more time. What do I do?
Just scoop the potatoes off the pan onto a plate, tent them loosely with foil, and let the chicken carry on cooking. It happens sometimes depending on how thick the pieces are. The potatoes stay warm for a good 10 minutes under foil.
Can I make this ahead for meal prep?
Absolutely. This reheats really well, so I often make a double batch on Sunday and portion it into containers for lunches through the week. The flavours actually get a little deeper overnight, which is a nice bonus.
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