When you need a comforting, crowd-pleasing dinner with minimal cleanup, Sheet Pan Honey Mustard Chicken and Potatoes delivers rich flavor with effortless prep. Tender chicken breasts or thighs and crispy Yukon Gold potato wedges are coated in a tangy-sweet glaze made from Dijon mustard, whole-grain mustard, raw honey, and garlic, then roasted to golden perfection.
The secret to perfectly cooked, crispy potatoes alongside juicy chicken is Par-Tossing the Potato Wedges in Oil and Starting Them in the Oven First (or Slicing Them Thin) at High Heat (400°F / 200°C). Potatoes take slightly longer to roast than chicken breasts, so roasting them until edges brown ensures they turn out crispy on the outside and fluffy on the inside while keeping the chicken moist and tender.
Why You’ll Love This Sheet-Pan Dinner
- Incredible Sweet & Savory Balance: Tangy Dijon and sweet honey combine with savory garlic and olive oil to form a glossy, finger-licking glaze.
- Effortless One-Pan Cleanup: The main protein and side dish cook together on a single foil- or parchment-lined sheet pan.
- Family Favorite Staples: Uses budget-friendly pantry staples like mustard, honey, garlic, and fresh potatoes.
- Great for Meal Prep: Reheats exceptionally well throughout the week while maintaining its rich taste and texture.
Key Ingredients Overview
- Chicken: 1½ lbs boneless, skinless chicken breasts or thighs, cut into even portions.
- Potatoes: 1½ lbs Yukon Gold or baby red potatoes, cut into ½-inch wedges or halves.
- Honey Mustard Glaze: Dijon mustard, whole-grain coarse mustard, raw honey, extra virgin olive oil, minced garlic, and melted butter.
- Seasonings: Garlic powder, onion powder, dried thyme or rosemary, salt, and freshly cracked black pepper.
- Finish: Fresh chopped parsley, fresh rosemary, and lemon wedges.
Step-by-Step Instructions
1.Prep Oven & Sheet Pan:3 min.
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil.
2.Whisk the Honey Mustard Glaze:3 min.
In a medium bowl, whisk together 3 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 3 tablespoons raw honey, 2 tablespoons extra virgin olive oil, 1 tablespoon melted butter, 3 minced garlic cloves, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper until smooth and emulsified.
3.Coat Potatoes & Chicken:4 min.
Cut 1½ lbs Yukon Gold potatoes into ½-inch thick wedges. In a large bowl, toss the potato wedges with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and 2 tablespoons of the prepared honey mustard glaze. Pat 1½ lbs chicken dry with paper towels and brush remaining glaze generously all over the chicken.
4.Arrange & Roast at High Heat:30 min.
Spread the potato wedges into a single layer on one side of the baking sheet and arrange the chicken on the other side. Roast at 400°F (200°C) for 25 to 30 minutes, flipping the potatoes and brushing extra glaze over the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and fork-tender.
5.Garnish & Serve Hot:2 min.
Remove from the oven, garnish with chopped fresh parsley and rosemary, and serve hot right from the pan!
Expert Tips for Success
- Cut Potato Wedges Thin: Slicing potatoes into ½-inch wedges ensures they cook completely in 25–30 minutes right alongside the chicken without requiring a separate pre-boil step.
- Combine Dijon & Whole-Grain Mustard: Using smooth Dijon gives a sharp, tangy kick, while whole-grain mustard adds textured pops of flavor and visual appeal to the glaze.
- Broil for Extra Caramelization: Switch the oven to HIGH BROIL during the final 2 minutes of roasting to get bubbly, caramelized edges on the chicken and extra crispy edges on the potatoes!
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 Servings
Ingredients:
- 1½ lbs Chicken Breasts or Thighs (boneless, skinless)
- 1½ lbs Yukon Gold Potatoes (cut into ½-inch wedges)
- 3 tbsp Dijon Mustard & 1 tbsp Whole-Grain Mustard
- 3 tbsp Raw Honey
- 3 tbsp Extra Virgin Olive Oil (divided)
- 1 tbsp Melted Butter
- 3 Garlic Cloves (minced)
- ½ tsp Dried Thyme, ½ tsp Garlic Powder
- 1½ tsp Salt & ½ tsp Black Pepper (divided)
- Fresh Parsley for garnish
Instructions:
Preheat oven to 400°F (200°C) and line a sheet pan. Whisk Dijon, whole-grain mustard, honey, 2 tbsp olive oil, melted butter, garlic, thyme, 1 tsp salt, and pepper into a glaze. Toss sliced potato wedges with 1 tbsp olive oil, garlic powder, ½ tsp salt, and 2 tbsp of the glaze. Brush remaining glaze over dry chicken. Arrange potatoes and chicken in a single layer on the pan. Roast for 25–30 minutes until chicken is 165°F and potatoes are golden and tender. Top with fresh parsley and serve!
