A simple one-pan dinner with sweet, savory flavor
This sheet pan honey mustard chicken and potatoes recipe is perfect for busy days when you want something hearty without a lot of cleanup. The chicken turns juicy and flavorful as it roasts, while the potatoes become golden and tender around it. The honey mustard glaze adds a gentle sweetness with a rich tangy finish. Everything cooks together on one tray, making it easy and satisfying.
Sheet Pan Honey Mustard Chicken and Potatoes
Ingredients
- 4 chicken thighs or chicken breasts
- 500 g baby potatoes halved
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons mustard
- 1 tablespoon Dijon mustard optional for extra flavor
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano or thyme
Instructions
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Preheat the oven to 200°C and line a sheet pan or baking tray with parchment paper.
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In a small bowl, mix honey, mustard, Dijon mustard, garlic, salt, black pepper, paprika, and dried herbs.
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Place the chicken and halved potatoes on the sheet pan.
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Drizzle the potatoes with olive oil and toss lightly.
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Spoon or brush the honey mustard mixture generously over the chicken and lightly over the potatoes.
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Spread everything out in a single layer so it roasts evenly.
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Bake for 35–40 minutes, turning the potatoes halfway through.
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Remove once the chicken is fully cooked and the potatoes are golden and tender.
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Let it rest for 2–3 minutes before serving.
