recipehutch kitchen
Sheet-Pan Honey Mustard Chicken
Mara ReedRecipehutch Verified AuthorBoneless chicken thighs, golden potatoes, and green beans share a pan with a tangy honey-mustard glaze.
Sweet, sharp, and a little sticky at the edges: honey mustard earns its place on a weeknight sheet pan. The potatoes get a head start, then the chicken and green beans join them as the oven does most of the work.
Give everything room to roast. If the pan looks crowded, divide the ingredients between two pans rather than piling them together. You want browned potatoes and tender beans, not vegetables steaming underneath the chicken.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment rated for that temperature, or lightly oil the pan. Pat the chicken dry with paper towels.
- 02
Toss the potatoes on the pan with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange cut-side down and roast for 15 minutes.
- 03
In a large bowl, mix the Dijon, honey, vinegar, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Add the chicken and turn to coat.
- 04
Turn the potatoes and move them to one side. Arrange the chicken in a single layer on the other side, scraping its glaze over it. Roast for 15 minutes.
- 05
Toss the green beans with the remaining 1 tablespoon oil and 1/4 teaspoon salt. Add them around the chicken and potatoes without piling them up; use a second pan if needed. Roast 8–12 minutes more, until the beans are tender, the potatoes are soft when pierced, and each thigh reaches at least 165°F (74°C) in its thickest part.
- 06
Rest the chicken for 5 minutes before serving with the vegetables and pan juices. Timing varies with thigh size; remove any finished pieces while the rest finish cooking. Refrigerate leftovers within 2 hours for up to 3–4 days.
Published on 2026-10-20.