Prepare to transform your weeknight dinner routine with this mouthwatering Sheet Pan Honey Mustard Chicken Potato Salad that promises maximum flavor with minimal cleanup! Imagine golden, crispy potatoes nestled alongside juicy, perfectly glazed chicken thighs, all infused with a tantalizing honey mustard marinade that will make your taste buds dance. This one-pan wonder delivers restaurant-quality taste right in your own kitchen, proving that delicious meals don't have to be complicated or time-consuming.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 pound baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Wash the baby potatoes thoroughly and cut them into halves or quarters, ensuring they are roughly uniform in size for even cooking.
- In a small mixing bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper to create the marinade.
- Pat the chicken thighs dry with paper towels to ensure they brown properly. Season both sides with salt and pepper.
- Toss the potato pieces with half of the honey mustard mixture, coating them evenly. Spread the potatoes on the sheet pan in a single layer.
- Place the chicken thighs on top of the potatoes, brushing the remaining honey mustard marinade over the chicken to ensure complete coverage.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
- Remove from the oven and let rest for 5 minutes to allow juices to redistribute.
- Sprinkle fresh chopped parsley over the chicken and potatoes before serving.
- Serve hot, with additional honey mustard sauce on the side if desired.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a beautiful, crispy exterior.
- Cut potatoes into uniform sizes to guarantee even cooking and consistent texture.
- Use parchment paper or aluminum foil for easy cleanup and preventing sticking.
- Don't overcrowd the sheet pan - give ingredients space to brown and crisp properly.
- Use an instant-read meat thermometer to check chicken's internal temperature, ensuring it reaches 165°F (74°C).
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute, keeping the chicken moist and flavorful.
- For extra flavor, consider adding garlic powder or smoked paprika to the honey mustard marinade.
- Fresh herbs like parsley add a bright, fresh finish to the dish - don't skip this final touch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
