Honey Mustard Chicken Thighs Sheet Pan Meal

Honey Mustard Chicken Thighs Sheet Pan Meal

Ahhhhh, savory, a little sweet, smells soooooo good in the oven!
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  • 8 bone-in thighs with skin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt


  • 2 pounds fingerling or small colored potatoes
  • 3 tablespoons melted butter
  • 5-6 thyme sprigs
  • Salt & pepper

Mustard Sauce:

  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 5 cloves garlic, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon pepper


Boil potatoes in salted water until tender, 10-15 minutes.  Turn off heat and leave potatoes in hot water 10-15 more minutes.  Drain.

Preheat oven to 400 degrees.  Mix all mustard sauce ingredients in a bowl. 

Toss chicken in salt & pepper.  Add half of mustard mixture.  Let marinate 10-15 minutes.Slice larger potatoes in half.  Toss in melted butter with the salt and pepper.

Arrange thighs on sheet pan with potatoes surrounding them.  Add thyme sprigs.  Roast 30-35 minutes.  Remove from oven and baste with remaining sauce.  Roast an additional 10-15 minutes.

*Adapted from The Cookie Rookie.