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Honey Mustard Chicken Bake with Potatoes

Close-up of glistening Honey Mustard Chicken Bake with Potatoes baked together on a sheet pan.
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Prepare a simple, flavorful one-pan meal featuring chicken pieces and potatoes coated in a sweet and tangy honey mustard sauce, baked until tender.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1.5 lbs small potatoes (such as Yukon Gold or red potatoes), quartered
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a large baking sheet or line it with parchment paper.
  2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, dried thyme, salt, and pepper to create the sauce.
  3. Place the cut potatoes in a large bowl. Pour half of the honey mustard sauce over the potatoes and toss to coat them evenly.
  4. Spread the coated potatoes in a single layer on the prepared baking sheet.
  5. Add the chicken pieces to the same bowl used for the potatoes (no need to wash it). Pour the remaining half of the honey mustard sauce over the chicken and toss to coat.
  6. Arrange the coated chicken pieces among the potatoes on the baking sheet, ensuring everything is in a single layer for even cooking.
  7. Bake for 25 to 35 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit).
  8. Remove from the oven. Garnish with fresh parsley before serving.

Notes

  • For crispier potatoes, you can parboil the potatoes for 5 minutes before tossing them with the sauce and baking.
  • If using chicken breasts, check the internal temperature earlier as they cook faster than thighs.
  • You can add 1 cup of broccoli florets during the last 10 minutes of baking for extra vegetables.

Nutrition

Find it online: https://cookerycourier.com/honey-mustard-chicken-bake-with-potatoes/