Sheet Pan Honey Mustard Chicken Thighs
Bone-in chicken thighs glazed with a honey Dijon mustard sauce — sharp, sweet, and tangy — roasted over baby potatoes and green beans on a single sheet pan. The potatoes go in first so everything finishes at the same time. One pan, complete dinner, 50 minutes.
Ingredients
Meat & Protein
- 4 bone-in skin-on chicken thighs patted completely dry
Produce
- 1.5 lbs baby potatoes halved
- 1 lb green beans trimmed
- 3 tbsp fresh parsley roughly chopped, for garnish
Pantry & Canned Goods
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil divided — 1 tbsp for potatoes, 1 tbsp for green beans, 1 tbsp in glaze
Seasonings & Spices
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp kosher salt divided
- ½ tsp black pepper divided
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with foil — the honey in the glaze will burn onto an unlined pan.
- Make the honey mustard glaze: whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, 1 tbsp olive oil, garlic powder, smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper in a small bowl. Set aside — reserve 2 tablespoons of the glaze separately for basting at the end.
- Toss the halved baby potatoes with 1 tbsp olive oil, ¼ tsp kosher salt, and ¼ tsp black pepper. Spread in a single layer on the prepared sheet pan. Roast for 15 minutes — the potatoes need a head start because they take longer than the chicken and green beans.
- Pat the chicken thighs completely dry with paper towels. Season the underside of each thigh with the remaining ¼ tsp kosher salt. Spoon or brush the honey mustard glaze generously over the skin side of each thigh, coating fully.
- Pull the pan from the oven. Push the potatoes to the edges of the pan to make room. Place the glazed chicken thighs skin-side up in the center. Return to the oven and roast for 20 minutes.
- After 20 minutes, toss the trimmed green beans with 1 tbsp olive oil and a pinch of salt. Add them to the pan around the chicken and potatoes. Brush the reserved 2 tbsp of glaze over the chicken. Return to the oven for 10 to 12 minutes, until the chicken skin is deeply golden and caramelized, the green beans are tender with charred edges, and the chicken reaches an internal temperature of 165°F.
- Remove from the oven. Drizzle any pan juices over the potatoes and green beans — this is where a lot of the flavor lives. Garnish with fresh parsley and serve directly from the pan.
Notes
The staggered timing is the key to this recipe working as a complete one-pan dinner. Potatoes go in 15 minutes before the chicken. Green beans go in 20 minutes after the chicken. Everything finishes at the same time with the right texture. Skip the staggering and you'll have overcooked green beans and undercooked potatoes.
Whole grain mustard in addition to Dijon is the texture and flavor upgrade. Dijon gives the sauce its sharp backbone. Whole grain mustard adds pops of texture and a slightly nuttier, earthier mustard flavor. Apple cider vinegar gives the glaze a brightness that cuts through the honey sweetness — it's the ingredient most honey mustard recipes are missing.
Line the pan with foil. Honey glaze at 425°F is nearly impossible to clean off a bare sheet pan. Foil is the right call every time with glazed proteins.
Reserve 2 tbsp of the glaze before coating the chicken — this is for basting partway through cooking. The initial glaze caramelizes as the chicken roasts; the second coat adds a fresh layer of flavor at the end.
Leftovers keep for 3 days. Reheat in a 375°F oven for 12 minutes to re-crisp the skin. The microwave works but the skin softens completely.
Tried this recipe?Let us know how it was!