Sheet Pan Honey Mustard Chicken Thighs with Potatoes and Green Beans
Crispy, juicy honey mustard glazed chicken thighs roasted alongside tender baby Yukon potatoes and blistered fresh green beans for an effortless, flavorful one-pan dinner.
Ingredients
- •2 lb chicken thighs, bone-in, skin-on
- •1 lb baby Yukon Gold potatoes, halved
- •0.75 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux