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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

  1. Preheat the oven to 200°C and line a sheet pan or baking tray with parchment paper.
  2. In a small bowl, mix honey, mustard, Dijon mustard, garlic, salt, black pepper, paprika, and dried herbs.
  3. Place the chicken and halved potatoes on the sheet pan.
  4. Drizzle the potatoes with olive oil and toss lightly.
  5. Spoon or brush the honey mustard mixture generously over the chicken and lightly over the potatoes.
  6. Spread everything out in a single layer so it roasts evenly.
  7. Bake for 35–40 minutes, turning the potatoes halfway through.
  8. Remove once the chicken is fully cooked and the potatoes are golden and tender.
  9. Let it rest for 2–3 minutes before serving.