Sheet Pan Honey Mustard Chicken and Potatoes
RECIPE: https://damndelicious.net/2024/06/14/...
Sheet Pan Honey Mustard Chicken and Potatoes - ONE POT EASY DINNER! Tender, oh-so-juicy oven baked chicken in THE BEST honey mustard sauce.
INGREDIENTS:
1 1/2 pounds fingerling potatoes, halved lengthwise
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
4 1/2 tablespoons coarse ground Dijon mustard, divided
2 tablespoons honey, divided
3 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
6 bone-in, skin-on chicken thighs
DIRECTIONS:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine, and place potatoes cut side down.
3. In a small bowl, whisk together 3 tablespoons Dijon, 1/2 tablespoon (1 1/2 teaspoons) honey, garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Using paper towels, pat chicken dry. Place chicken in a single layer around the potatoes on the prepared baking sheet. Spread Dijon mixture evenly over the chicken; season with salt and pepper, to taste.
5. Place into oven and bake until the chicken is almost cooked through and the potatoes are tender, about 40-45 minutes.
6. In a small bowl, whisk remaining 1 1/2 tablespoons Dijon and 1 1/2 tablespoons honey. Brush tops of chicken with Dijon mixture. Place into oven and bake until the chicken is cooked through, an additional 5 minutes.
7. Serve immediately.
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