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Sheet Pan Honey Mustard Chicken

Sheet Pan Honey Mustard Chicken

Sheet pan honey mustard chicken with potatoes and green beans roasts in one pan. Sticky, savory weeknight dinner ready in 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 6 bone in skin on chicken thighs about 2 lbs
  • 1.5 lbs baby potatoes halved
  • 1 lb green beans trimmed
  • 1/3 cup dijon mustard
  • 2 tbsp whole grain mustard
  • 1/3 cup honey
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 tbsp fresh parsley chopped, for serving

Method
 

  1. **Preheat.** Heat the oven to 425F. Line a large rimmed sheet pan with parchment paper.
  2. **Glaze.** Whisk dijon, whole grain mustard, honey, olive oil, apple cider vinegar, garlic, and thyme. Reserve 3 tablespoons for basting.
  3. **Season.** Pat chicken dry, season with salt and pepper, and brush generously with the glaze. Toss potatoes in olive oil, salt, and pepper.
  4. **Roast.** Arrange chicken and potatoes on the sheet pan. Roast for 25 minutes.
  5. **Add green beans.** Toss green beans in olive oil, salt, and pepper. Scatter around the chicken. Roast 12 to 15 more minutes until chicken reads 165F.
  6. **Finish.** Brush chicken with reserved glaze. Sprinkle with parsley and serve.

Notes

Use bone in skin on chicken thighs for the juiciest results. Boneless works too but reduces cook time by 10 minutes. Cut potatoes into 1 inch pieces so they roast in the same time as the chicken. Store leftovers in an airtight container in the fridge for up to 4 days.