Honey Mustard Sheet-Pan Chicken

Ingredients

• 1.5 lb chicken thighs, bone-in or boneless
• 1 lb broccoli florets
• 1 lb baby potatoes, halved
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp olive oil
• Salt and pepper

Method

1. Preheat oven to 400°F. Whisk mustard, honey, and oil in a small bowl.
2. Place chicken, potatoes, and broccoli on a large sheet pan.
3. Drizzle with the honey-mustard glaze and toss to coat. Season with salt and pepper.
4. Roast for 25-30 minutes until chicken is cooked through and potatoes are tender.
5. Serve straight from the pan.

The Story & Tips

Honey Mustard Sheet-Pan Chicken is a four-serving dinner of chicken thighs, broccoli, baby potatoes, Dijon mustard, honey, olive oil, salt, and pepper. The chicken, potatoes, and broccoli roast together at 400°F, with the honey-mustard mixture providing the glaze across the tray.

Whisk the mustard, honey, and oil before adding it to the sheet pan ingredients. Cut the potatoes evenly and place their cut sides down, then roast everything until the chicken is cooked through and the potatoes are tender. This keeps the preparation and oven work on one pan.

Serve straight from the pan while warm with a simple seasonal side or fresh fruit. Refrigerate leftovers for up to three days, reheating them covered before uncovering to crisp. Brussels sprouts or green beans can replace broccoli, and diced sweet potato or butternut squash can replace the baby potatoes.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• broccoli: Use Brussels sprouts or green beans for a different green vegetable.
• baby potatoes: Substitute with diced sweet potatoes or butternut squash.
• chicken thighs: Use chicken breasts, but check them 5 minutes earlier to prevent drying out.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 3 days; reheat covered before uncovering to crisp.