These flavorful honey mustard chicken thighs are baked in the oven along with tender potatoes for the most beautiful sheet pan meal! I coat juicy bone-in thighs with a delectable honey mustard sauce and plenty of herbs. Then I throw them in a pan with fingerling potatoes to roast up until crispy. This one pan dish works great for weeknights, meal prep, or dinner parties!
Top Reader Reviews
Delicious and easy meal. Toddler helped prep the marinade and then ate it all up. High marks!
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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.
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Sheet Pan Chicken Thighs and Potatoes
I love a good sheet pan meal, and I think I’ve outdone myself with this recipe! Combining baked chicken thighs with fingerling potatoes and the most delicious stone ground mustard sauce turns into a stunning dinner with hardly any effort. It’s like a full roast meal, but made in one pan!
Bone-in, skin-on thighs are perfect for roasting, and they really soak up the honey mustard flavor while marinating then baking. I used fingerling potatoes for this recipe, but baby potatoes or quartered potatoes work too. Either way, the result is juicy meat, tender potatoes, and a golden crispy finish!
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Don’t Skip Parboiling the Potatoes!
Parboiling the potatoes before roasting might seem like a waste of time, but it’s a necessary step that guarantees crispy outsides and creamy centers every time. I learned this method through testing dozens of sheet pan meals. Skipping this step often leaves the potatoes undercooked or unevenly cooked, which can ruin the whole meal.
Baked Honey Mustard Chicken Thighs Recipe
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 (¼ stick, melted)
- 1 teaspoons fresh thyme leaves
- kosher salt (to taste)
- 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 until you can 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 any large ones in half, so that all potatoes are roughly the same size.
- Toss the potatoes in the melted butter, thyme leaves, and a pinch of salt and pepper.2 tablespoons salted butter, 1 teaspoons fresh thyme leaves, kosher salt, ground black pepper
- Arrange the chicken thighs on a large sheet pan with the potatoes surrounding them. Make sure the chicken is skin side up, and potatoes are cut side down.
- Spread a small amount of the mustard mixture on each thigh.
- Place fresh thyme sprigs all around the pan. Roast the pan in the oven for 30-35 minutes.fresh thyme sprigs
- 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.
- Allow the chicken to cool slightly, then plate the chicken and potatoes and enjoy!
Notes
- For more flavor, marinate the chicken thighs in the fridge for 1-2 hours 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.
- 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.
- Chicken thighs should be cooked to 165-175°F before consuming.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Honey Mustard Thighs with Potatoes in the Oven Step by Step
Prep: Gather the list of ingredients for this honey mustard chicken thighs recipe. I like to let the chicken thighs sit out at room temperature while I prep the potatoes so that the seasonings stick better and the thighs cook more evenly.
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: Next, combine ¼ cup stone ground mustard with 3 tablespoons of honey, 5 grated cloves of garlic, 3 tablespoons of chopped fresh thyme, ½ teaspoon of salt, and 1 teaspoon of pepper. You can make this while the potatoes are still cooking so it’s ready to use.
Marinate the Chicken Thighs: Toss 8 bone-in 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 while you finish prepping the potatoes.
Season the Potatoes: Take the cooled potatoes from the strainer and slice any larger ones in half. Smaller potatoes can be left whole. The goal is to create evenly-sized pieces that will cook through at the same rate in the oven. Then 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 honey mustard chicken thighs on a large sheet pan, with the potatoes nestled around them. Make sure the chicken is skin-side up, and try to keep the potatoes cut side down. Spread more of the mustard mixture on each thigh if needed. Place fresh thyme sprigs all across the top.
Roast the Dish: Roast the chicken and potatoes 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. Then place it back into the oven and roast for an additional 10-15 minutes, or until the internal temperature of the chicken thighs is around 175°F.
Serve: I like to serve 1 thigh with about 1/8 of the potatoes per person, along with salad, veggies, or a grain to complete the meal.
How to Store, Freeze, and Reheat
Honey mustard chicken and potatoes can be stored together in an airtight container. Portion into separate containers if meal prepping.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. For best results, let thaw overnight in the refrigerator before reheating.
- Reheat: Arrange thighs and potatoes on a baking sheet, and reheat in a 350°F oven for 20-30 minutes, or until warmed through to 165°F.
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