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This tangy, sweet, with a bit of spice Baked Honey Mustard Chicken with Potatoes is an easy one-pan healthy dinner that the whole family will love! With fresh veggies and perfectly baked tender boneless chicken thighs infused with a delicious honey mustard sauce, this dish is unbelievably good!
Baked Honey Mustard Chicken Recipe
Let’s talk about honey mustard! First off, it’s an addictively good flavor combination and so much more than just a dipping sauce for Chicken Nuggets. It’s rich, sweet, and tangy with just a touch of spice and is a perfect complement to chicken. But it also makes a wonderful marinade. Because not only does honey mustard infuse chicken with flavor, but it makes it tender too!
Yet, I have to say that my favorite type of mustard to use is probably Dijon or whole grain mustard. They add a little refinement to the flavor, which I love! But all mustard is delicious with honey. If you’ve tried my Honey Mustard Drumsticks then you know exactly what I’m talking about. Just how easy it is to whip together some homemade honey mustard, toss it with some chicken, and pop it in the oven to bake.
And this baked honey mustard chicken with potatoes recipe is no different! It’s just as easy, but it’s a one-pan meal, which makes it even better! You don’t have to cook any sides! Potatoes and carrots are cooked together with the chicken in the same pan. This recipe makes an amazing easy peasy weeknight meal.
Why You’ll Love This Baked Honey Mustard Chicken
- One-Pan Wonder! This super easy 3-step recipe uses basic ingredients and requires very little prep time. And it’s made using just one pan which makes cleanup a breeze.
- Tasty Honey Mustard! This tangy, sweet, honey mustard chicken and potatoes dish is perfectly balanced with just a touch of spice and packed with layers of flavor.
- Meal Plan Ready! Perfect for busy weeknights, this simple recipe can be prepped a couple of nights ahead of time and then just popped into the oven when ready to serve.
Ingredients You’ll Need
Chicken
- Dijon Mustard – It has a bit of white wine in it, which adds a lovely refined taste to the chicken.
- Honey – Used to make the honey mustard marinade and add some sweetness.
- Olive Oil – I like to use olive oil for the flavor. But any vegetable oil will work.
- Garlic – This dish is loaded with garlic! Make sure to use fresh minced garlic cloves for the best results.
- Salt – The most important seasoning. It makes food come to life by enhancing all the natural flavors.
- Black Pepper – Fresh ground is the best option if you have it on hand.
- Parsley – Fresh chopped parsley adds a layer of herby goodness to the marinade.
- Chicken Thighs – I used boneless skinless chicken thighs for this recipe. It’s also possible to use boneless skinless chicken breasts as well, but it may alter the cooking time.
Vegetables
- Onion – I like to use brown or yellow onion, but any type of onion can be used.
- Carrots – A classic vegetable served with baked chicken and potatoes.
- Potatoes – I used Yukon gold potatoes, but red potatoes are another great option.
- Olive Oil – I always use olive oil, but any neutral vegetable oil will work.
- Thyme – You want fragrant fresh sprigs of thyme. In a pinch, you can use dried thyme, but I highly suggest that you do your tastebuds a favor and use fresh. You could also use fresh rosemary sprigs.
This simple one-pan recipe only requires 3 easy steps! Once you marinate the chicken and toss the veggies in some seasonings, the oven does the rest of the work. Just follow my easy steps and you’ll have dinner on the table in no time!
Preheat The Oven
To begin, you need to preheat your oven temperature to 400°F (204°C) so that it is ready to go. You’ll also need a large baking pan or Dutch oven for this recipe.
Season The Chicken
Now let’s prep the chicken to cook! To do this, whisk the Dijon mustard, honey, olive oil, minced garlic, salt, black pepper, and parsley together well in a large bowl. Then add the chicken and toss it in the mixture until it’s fully coated. Now, cover the bowl with plastic wrap and put it in the fridge until ready to use.
Cook The Vegetables
While the chicken is marinating you will begin cooking the veggies. First, add the onion, carrots, and potatoes to the pan. Next, drizzle the veggies with olive oil, sprinkle them with a bit of salt and pepper, and add the fresh thyme. Then toss everything together until all the veggies are well coated in the oil and seasonings. Now, cover the pan with a lid or some aluminum foil and then put the veggies in the oven to bake for 20 minutes.
Cook The Chicken
After the veggies have cooked for 20 minutes, you can add the chicken. Just remove the pan from the oven and place the chicken thighs on top of the veggies. Then pour any leftover marinade generously over the chicken. Now, put the baking dish back into the oven and bake the veggies and chicken uncovered for another 30 to 45 minutes. When done, the chicken should be cooked through and the veggies should be fork tender.
Garnish And Serve
Once the baked honey mustard chicken with potatoes is done, garnish it with some fresh parsley. Then serve it immediately to enjoy!
What Does Mustard Do The Chicken?
Mustard has an acidic quality to it that helps to tenderize the meat and add flavor, which makes it ideal for marinating chicken. It also helps to add moisture and keeps the meat juicy.
How Do You Know When The Chicken Is Done?
The juices will run clear and the meat will no longer be pink when the chicken is done. However, the best way to know if it’s fully cooked is by checking the internal temperature with a digital meat thermometer. Chicken is considered fully cooked once it has reached an internal temperature of at least 165°F (75°C).
Expert Tips
- Use a large pan. Your baking pan needs to be large enough so that the chicken thighs can be placed in a single layer. This is to ensure that your chicken bakes evenly.
- Cook separately. It may be tempting to bake the veggies and chicken together, but they have different cooking times. So for the best results, the chicken needs to be added later.
- Use fresh herbs. Fresh parsley and thyme will add the most flavor to the honey mustard chicken and potatoes. They truly make a difference in the outcome of the baked honey mustard chicken.
Storage
Leftover baked honey mustard chicken will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months when stored in an airtight container. To reheat, just cover the chicken and put it in the microwave for about 4 minutes on medium power. You can also place it on a sheet pan in the oven for about 12 minutes at 350°F (170°C). However, if you choose to freeze the leftovers, I recommend letting them thaw out in the fridge before reheating them in the oven.
Other Delicious One Pan Recipes To Try
- Sheet Pan Rosemary Chicken And Potatoes
- Italian Chicken Sheet Pan Dinner
- Sheet Pan Garlic Butter Shrimp
- Salmon And Green Beans Sheet Pan Dinner
- Sheet Pan Quesadilla
- Crockpot Chicken And Potatoes
- Slow Cooker Ribs
- Creamy Mustard Chicken
Baked Honey Mustard Chicken With Potatoes
Ingredients
Chicken
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¼ cup olive oil
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground
- 2 tablespoons freshly parsley chopped
- 6 chicken thighs boneless and skinless
Veggies
- 1 large onion cut in quarters
- 2 large carrots peeled and cut in 1-inch pieces
- 4 large potatoes peeled and cut in 1-inch pieces, such as Yukon gold
- ¼ cup olive oil
- 2 sprigs fresh thyme chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a large bowl, add the mustard, honey, olive oil, garlic, salt, pepper, parsley and whisk well. Add the chicken and toss well with the dressing. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Add the onion, carrots, potatoes to a large Dutch oven or oven safe skillet. Drizzle the olive oil over the veggies and season with fresh thyme and salt and pepper. Toss everything well.
- Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 20 minutes.
- Remove the skillet from the oven and place the marinated chicken thighs on top of the veggies. If there's leftover dressing brush over the chicken generously.
- Transfer the skillet back to the oven, uncovered and bake for another 30 to 45 minutes or until the chicken is cooked through and the vegetables are fork tender. The chicken is cooked when an inserted thermometer registers at 165°F.
- Garnish with parsley and serve.
Tips & Notes:
- Use a large pan. Your baking pan needs to be large enough so that the chicken thighs can be placed in a single layer. This is to ensure that your chicken bakes evenly.
- Cook separately. It may be tempting to bake the veggies and chicken together, but they have different cooking times. So for the best results, the chicken needs to be added later.
- Use fresh herbs. Fresh parsley and thyme will add the most flavor to the honey mustard chicken and potatoes. They truly make a difference in the outcome of the baked honey mustard chicken.
- Leftovers will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.
