Honey Mustard Chicken & Potatoes (One Pan) Recipe
This Honey Mustard Chicken & Potatoes recipe is a flavorful one-pan meal featuring tender chicken thighs baked in a sweet and tangy honey mustard sauce alongside roasted baby red potatoes and optional green beans. Seared to golden perfection and finished in the oven, this dish offers a comforting, easy-to-prepare dinner that balances savory garlic, aromatic rosemary, and a delicious blend of wholegrain and Dijon mustards.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4-5 chicken thighs (bone in, skin on or off)
- 1/4 teaspoon salt (to season)
- 1/4 teaspoon pepper (to season)
- 1 1/2 tablespoons garlic powder
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
Sauce
- 1/4 cup honey
- 3 tablespoons wholegrain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons water
Vegetables
- 1 pound baby red potatoes (quartered)
- 8 ounces green beans (halved) (optional)
- 1-2 sprigs rosemary (optional)
Instructions
- Season the chicken: Preheat your oven to 400°F (200°C). Generously season the chicken thighs with salt, pepper, and garlic powder to ensure they are well-flavored.
- Sear the chicken: Heat olive oil in a large, oven-proof non-stick pan or a well-seasoned cast iron skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for about 3 minutes on each side until the skin turns golden and crispy. Reserve 2 tablespoons of the chicken juices in the pan for extra flavor and drain any excess fat.
- Prepare the sauce: In the same pan, fry the minced garlic around the chicken for 1 minute until it becomes fragrant. Add the honey, wholegrain mustard, Dijon mustard, and water to the pan, stirring well to combine all the ingredients and coat the chicken thoroughly.
- Add the potatoes and simmer: Mix the quartered baby red potatoes into the pan, stirring them through the honey mustard sauce to coat. Season with additional salt and pepper to taste. Let the sauce simmer gently for 2 minutes to meld the flavors together.
- Bake in the oven: Transfer the pan with chicken and potatoes to the hot oven and bake uncovered for 40 to 45 minutes, or until the chicken is thoroughly cooked (juices run clear and no pink remains) and the potatoes are tender.
- Add green beans (optional): If using green beans, remove the pan from the oven after about 30 minutes of baking. Stir the halved green beans into the sauce and return the pan to the oven. Continue baking for another 15 minutes until the green beans are tender, the chicken is fully cooked, and the potatoes are fork-tender.
Notes
- You can use chicken thighs with or without skin depending on preference; skin-on will be crispier.
- If you don’t have an oven-proof skillet, transfer everything to a baking dish after searing.
- Rosemary sprigs are optional but add a lovely herbal aroma if included.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
