This sheet pan meal is so easy to make and loaded with flavor. Baked honey mustard chicken thighs are cooked with potatoes for an effortless but impressive dinner.
Honey and mustard is a classic flavor combination, and for good reason! Sweet and tangy, these baked chicken thighs are perfectly cooked and juicy.
Easy enough to make for a family meal, it’s fancy, and tasty, enough to serve to guests or for a special occasion.
If you love honey and mustard, be sure to try my Honey Mustard Chicken Skillet and Honey Mustard Chicken Salad.
Why you will love these baked honey mustard chicken thighs!
- Sheet pan meal: Sheet pan meals make clean up a breeze!
- Easy: This recipe is made with simple ingredients and is easy to prepare.
- Healthy: Low in saturated fat and high in protein, this is a great well balanced meal.
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What do you serve it with?
This recipe can easily be served on it’s own, but you can also add a veggie side to it if you like. Try it with:
Can you make it ahead of time?
This recipe is best served straight away so that the chicken is nice and juicy. You can par boil the potatoes a day ahead of time and keep them covered in the fridge and the honey mustard sauce can also be made ahead of time.
What’s the best cut of chicken to use?
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!
Recipe Tips
- Stone ground grainy mustard is key here as it will provide 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.
- For extra flavor, toss some thinly sliced red onion in with the potatoes and butter and add them to the roasting pan.
Honey Mustard Chicken Thighs Sheet Pan Meal
Ingredients
For the Chicken:
- 8 Bone-in Skin-On Chicken Thighs (about 2.5 lbs)
- ½ tsp. Black Pepper
- ¼ tsp. Salt
- Fresh Tarragon Sprigs
For the Mustard Sauce:
- ¼ cup Stone Ground Mustard
- 3 Tbsp. Honey
- 5 cloves Garlic grated
- 3 Tbsp. chopped Tarragon
- 1 tsp. Pepper
- ½ tsp. Salt
For the Potatoes:
- 2 lbs. Fingerling or Small Colored Potatoes
- 2 Tbsp. Melted Salted Butter
- Leaves from 5-6 Sprigs of Thyme
- Salt and Pepper
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.
- Preheat your oven to 400 degrees Fahrenheit. In a bowl, combine the mustard, honey, garlic, tarragon, salt and pepper.
- Toss the chicken thighs in the ½ tsp. black pepper and ¼ tsp. 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.
- 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.
- 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 tarragon sprigs all around the pan.
- 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 degrees Fahrenheit. Allow the chicken to cool slightly, then plate the chicken and potatoes and enjoy!
Notes
- Stone ground grainy mustard is key here as it will provide 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.
- For extra flavor, toss some thinly sliced red onion in with the potatoes and butter and add them to the roasting pan.
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