Sheet Pan Honey Mustard Chicken Thighs with Potatoes and Green Beans

• •2 lb chicken thighs, bone-in, skin-on
• •1 lb baby Yukon Gold potatoes, halved
• •0.8 lb fresh green beans, trimmed
• •3 tablespoon Dijon mustard
• •1 tablespoon whole grain mustard
• •3 tablespoon honey
• •3 tablespoon extra virgin olive oil, divided
• •3 cloves garlic, minced
• •1 tablespoon fresh rosemary, finely chopped
• •0.5 teaspoon smoked paprika
• •1 teaspoon kosher salt, divided
• •0.5 teaspoon freshly cracked black pepper, divided
• •2 tablespoon fresh flat-leaf parsley, finely chopped for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray.

2. 2

   In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, 2 tablespoons of olive oil, minced garlic, chopped rosemary, smoked paprika, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper until emulsified.

3. 3

   Pat chicken thighs completely dry with paper towels. Place the chicken in a bowl and spoon half of the honey mustard mixture over top, tossing to coat thoroughly.

4. 4

   In a separate bowl, toss the halved baby potatoes with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.

5. 5

   Arrange the chicken thighs skin-side up and the potatoes cut-side down in a single layer on the prepared baking sheet, leaving space for the green beans later. Roast for 20 minutes.

6. 6

   Toss the trimmed green beans in the remaining honey mustard glaze. Remove the baking sheet from the oven and scatter the glazed green beans around the chicken and potatoes.

7. 7

   Return the pan to the oven and roast for an additional 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender with crisp golden edges.

8. 8

   Optionally, switch the oven to broil on high for 2 to 3 minutes to further crisp and caramelize the chicken skin, watching closely to prevent the honey from burning. Garnish with chopped fresh parsley and serve hot.

Chef's Tips

• 💡Ensure the chicken skin is thoroughly dried with paper towels before seasoning to help achieve a crisp texture.
• 💡Add the green beans midway through roasting to keep them tender-crisp rather than overcooked and mushy.
• 💡Use an 18x13-inch half sheet pan to avoid overcrowding, which ensures roasted caramelization rather than steaming.