I love a good sheet pan meal, and these baked honey mustard chicken thighs are one of my favorite meals of all time. I marinate chicken thighs and potatoes in a honey mustard sauce with plenty of fresh thyme and bake them in the oven to crispy perfection. This is such an easy recipe to throw together any night of the week, and I love it for dinner parties, too!
I may have outdone myself with this one! When I really feel like pulling out all the stops, I make this honey mustard chicken thigh recipe. With that being said, it’s almost unbelievable just how easy this recipe really is. You only need about 15 minutes of prep, then the oven does all the work for you. Effortless and impressive? It’s a win-win!
What’s in This Honey Mustard Chicken Thigh Recipe?
- Chicken: I used bone-in skin-on chicken thighs for this recipe. The skin gets really nice and crispy when it’s roasted and the bone helps to keep the meat nice and juicy. You can use skinless if you prefer, but skin-on is pretty amazing!
- Fresh Thyme: This earthy, aromatic herb adds a certain flair to the sheet pan that elevates the whole meal (and always makes my kitchen smell amazing). In a pinch, fresh rosemary will also do the trick.
- Mustard: The coarse texture and bold flavor of stone ground mustard really can’t be replicated with anything else. I think it might be my favorite ingredient!
- Honey: Adds a touch of floral sweetness to the dish. I recommend wildflower honey for the best taste.
- Garlic: Enhances the earthy flavor of the dish.
- Potatoes: I like fingerling potatoes, but any small potato will work. You can also cut regular potatoes into small pieces.
- Butter: Salted butter keeps the potatoes moist as they cook. If using unsalted, add a pinch of extra salt to the potatoes.
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How to Store and Reheat
Here’s the deal – This recipe is best served straight away so that the chicken is nice and juicy. However, if you do have leftovers, you can keep them stored in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer or back in the oven to keep the skin crispy on the chicken.
How to Freeze
Let the cooked chicken thighs fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Before reheating, allow the frozen thighs to slowly thaw in the fridge for a few hours.
Notes and Tips
- Stone ground grainy mustard is key! It provides a nice tang and texture to the chicken. If you want the chicken to be even more flavorful, you can marinate the chicken in the fridge for an hour or so prior to roasting.
- Parboiling the potatoes prior to roasting them provides the most perfect crispy potatoes on the outside while being super tender on the inside. I haven’t tested this recipe without the parboiling, but I imagine you could make this dish without the boiling by cutting your small potatoes into rounds or discs and roasting them on the sheet pan with the chicken that way.
- Sometimes, I like to toss some thinly sliced red onions in with the potatoes and butter and add them to the roasting pan. It’s an easy way to add a little more flavor.
Honey Mustard Chicken Thighs Sheet Pan Meal
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken thighs (about 2½ pounds)
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- Fresh thyme sprigs
For the Mustard Sauce
- ¼ cup stone ground mustard
- 3 tablespoons honey
- 5 cloves garlic grated
- 1 tablespoon chopped fresh thyme
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
For the Potatoes
- 2 pounds multi-colored fingerling potatoes
- 2 tablespoons salted butter melted (¼ stick)
- 1 teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Once boiling, place the potatoes in the water. Bring the water to a steady simmer and allow the potatoes to cook for about 10-15 minutes or so, or until you can just pierce one of the largest potatoes with a fork. Remove the pot from the heat but leave the potatoes in the pot with the hot water for 10-15 minutes. Drain the potatoes in a strainer and allow them to cool slightly while you prepare the chicken.2 pounds multi-colored fingerling potatoes
- Preheat your oven to 400°F. In a large bowl, combine the mustard, honey, garlic, thyme, salt and pepper.¼ cup stone ground mustard, 3 tablespoons honey, 5 cloves garlic, 1 tablespoon chopped fresh thyme, 1 teaspoon ground black pepper, ½ teaspoon kosher salt
- Toss the chicken thighs in the ½ teaspoon of black pepper and ¼ teaspoon of salt, along with half of the mustard mixture. Allow the thighs to marinate for 10-15 minutes or so while you finish preparing the potatoes.8 bone-in, skin-on chicken thighs, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt
- Take the potatoes from the strainer and slice the large ones in half. You can keep any potatoes about the size of your thumb or smaller whole. Toss the potatoes in the melted butter, thyme leaves, and a pinch of salt and pepper.2 tablespoons salted butter, Kosher salt and freshly ground black pepper, 1 teaspoons fresh thyme leaves
- Arrange the chicken thighs on a large sheet pan with the potatoes surrounding them. Make sure the chicken is skin side up, and try to keep the potatoes cut side down. Place fresh thyme sprigs all around the pan.Fresh thyme sprigs
- Roast the pan in the oven for 30-35 minutes. Remove the pan from the oven and pour or rub the remaining mustard sauce on top of each piece of chicken. You can do this with the back of a spoon or a small basting brush. Place the chicken back into the oven and roast for an additional 10-15 minutes, or until the internal temperature of the chicken thighs are around 175°F . Allow the chicken to cool slightly, then plate the chicken and potatoes and enjoy!
Notes
How to Make Honey Mustard Chicken Thighs Step by Step
Parboil the Potatoes: Bring a pot of salted water to a boil. Once boiling, place 2 pounds of multi-colored fingerling potatoes in the water. Bring the water to a steady simmer and allow the potatoes to cook for about 10-15 minutes or so, or until you can just pierce one of the largest potatoes with a fork. Remove the pot from the heat but leave the potatoes in the pot with the hot water for 10-15 minutes. Drain the potatoes in a strainer and allow them to cool slightly while you prepare the chicken.
Make the Honey Mustard: Combine ¼ cup stone ground mustard, 3 tablespoons of honey, 5 cloves garlic, 3 tablespoons of chopped fresh thyme, ½ teaspoon of salt, and 1 teaspoon of pepper.
Marinate the Chicken Thighs: Toss 8 chicken thighs in ½ teaspoon of black pepper and ¼ teaspoon of salt, along with half of the mustard mixture. Allow the thighs to marinate for 10-15 minutes or so while you finish preparing the potatoes.
Season the Potatoes: Take the potatoes from the strainer and slice the large ones in half. You can keep any potatoes about the size of your thumb or smaller whole. Toss the potatoes in 2 tablespoons of melted salted butter, 1-2 teaspoons of fresh thyme leaves, and a pinch of salt and pepper.
Assemble the Dish: Arrange the chicken thighs on a large sheet pan with the potatoes. Make sure the chicken is skin-side up. Try to keep the potatoes cut side down. Place fresh thyme sprigs all across the top.
Roast the Dish: Roast the pan in the oven at 400°F for 30-35 minutes. Remove the pan from the oven and pour or rub the remaining mustard sauce on top of each piece of chicken. Place the chicken back into the oven and roast for an additional 10-15 minutes, or until the internal temperature of the chicken thighs are around 175°F.
My husband and grandson and I loved this recipe. I did switch out the chicken thighs for skin on, boneless breasts (4). Followed the recipe except for that change.