Sheet Pan Honey Mustard Chicken and Potatoes
A one-pan family dinner with juicy honey mustard chicken, golden roasted potatoes, and tender green beans.
Eli Brooks
Sheet pan honey mustard chicken and potatoes is an easy family dinner made for busy nights when you want something warm, flavorful, and satisfying without using several pans. Juicy chicken, golden potatoes, and tender green beans roast together with a sweet and tangy honey mustard glaze that makes the whole meal feel comforting and homemade.
This recipe is simple enough for a weeknight but still has the kind of color and flavor that looks beautiful on the table. The honey adds a gentle sweetness, Dijon mustard brings a bright savory kick, and garlic gives the sauce a rich, cozy flavor. As everything roasts, the potatoes become tender with crisp edges, while the chicken stays juicy and full of flavor.
If you need a dependable dinner that feels family-friendly, easy to clean up, and full of classic comfort, this sheet pan honey mustard chicken and potatoes recipe is a strong one to keep in your weekly rotation.
Ingredients
Instructions
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Step 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
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Step 2
In a small bowl, whisk together Dijon mustard, honey, whole grain mustard if using, minced garlic, apple cider vinegar, smoked paprika, thyme, salt, pepper, and 2 tablespoons olive oil.
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Step 3
Place the chicken in a bowl and spoon half of the honey mustard mixture over it. Toss until the chicken is well coated.
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Step 4
Add the halved baby potatoes to the baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season lightly with salt and pepper.
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Step 5
Arrange the potatoes cut-side down around the baking sheet and roast for 15 minutes.
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Step 6
Remove the baking sheet from the oven. Add the coated chicken pieces to the center of the pan.
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Step 7
Return the pan to the oven and bake for 18–20 minutes, depending on the thickness of the chicken.
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Step 8
Add the green beans during the last 10 minutes of cooking so they stay tender but not overdone.
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Step 9
Brush the chicken with the remaining honey mustard sauce during the final few minutes of baking.
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Step 10
The chicken is ready when fully cooked and the potatoes are tender with golden edges.
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Step 11
Garnish with chopped parsley and serve warm.
Recipe notes
Chicken thighs stay especially juicy, but chicken breasts also work well.
Cut the potatoes evenly so they cook at the same speed.
Add green beans near the end to avoid overcooking them.
If you like a stronger mustard flavor, add the whole grain mustard.
For extra color, broil the pan for 1–2 minutes at the end, watching carefully.
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm, or microwave in short intervals. For the best texture, reheat the potatoes in an oven or air fryer.
Nutrition note
This meal includes protein from the chicken, satisfying carbohydrates from the potatoes, and vegetables from the green beans. For a lighter plate, serve it with a simple green salad or add extra vegetables to the sheet pan.