Name: Honey Mustard Chicken and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 tsp salt; 3 cloves garlic (minced); 4-5 sprigs rosemary; 2 tbsp wholegrain mustard (or Dijon mustard (you can also use a mix of the two)); 3 tbsp honey; 2 tbsp olive oil; 2 lbs / 1 kg chicken thighs; 1 lbs / 1/2 kg baby potatoes (cut the larger ones in half)

This post contains affiliate links. When you purchase through our links, we may earn a commission.

Honey mustard chicken and potatoes is a weeknight revelation. Plump and juicy chicken thighs are smothered in a sweet and tangy honey mustard glaze and baked with baby potatoes until crisp and golden. It’s just 10 minutes prep and the whole lot goes into the oven in one pan. How will you spend that 50 minutes’ free time??

While I’d like to say watching an episode of White Lotus, I could curry favour with the family by making a dessert. Homemade apple crisp is a crunchy topped crumble brimming with soft apple and cinnamon. It’s at least 300 mum points. Serve with ice cream for a bonus 50.

Top down shot of honey mustard chicken thighs in a baking tray with potatoes

I’m on a health kick right now and packing in the protein, which for me means more meat. To avoid added expense and labour, I’m eating a lot of chicken.

Chicken is one of the more affordable options when it comes to meat in the UK, and using jointed meat, like thighs, legs or drums make for a time-saving cook. So, consequently, I’m hugely into one pan tray bakes as they are affordable, low prep and hands off.

If you’re minding your budget and a time-poor right now too, this one pan honey mustard chicken with potatoes is a sneaky cheat to a Sunday roast. It’s giving crispy chicken skin, juicy thigh meat and golden potatoes. In half the time for a roast bird. And no annoying carving!

One pan chicken and potatoes

All my one pan, oven-baked chicken recipes call for thighs. Bone-in, skin on or skinless and boneless is your call. Personally, I think skin on keeps the thigh the most moist and it crackles temptingly for a crispy treat.

I’ve used firm baby potatoes in this recipe, but for a nutrient-dense twist, try with sweet potatoes. These will likely be softer on the tooth once cooked.

This is a baked chicken and potato recipe, like Spanish-style baked chicken and rosemary lemon chicken with potatoes, none of which are sauce heavy dishes. These three recipes showcase vibrant, punchy flavours and crisp, golden roasted ingredients.

But if saucy is more your thing, creamy chicken and tarragon is another satisfying chicken and potato pairing.

Top down shot of honey mustard chicken thighs with a serving spoon in a baking tray

Honey mustard glaze

Honey and mustard are another common flavour combo. Sweet and syrupy honey offsets the eye-watering force of mustard for a subdued but super sumptuous glaze. As well as the two key ingredients, there’s minced garlic for extra pow and chopped fresh rosemary.

I had a jar of creamy This is an affiliate link.Dijon mustard and This is an affiliate link.wholegrain in my stores so I’ve used both. They emulsified smoothly with the other ingredients into the glaze and both these mild mustards are just the right side of piquant for me, but don’t be afraid to experiment with your own fave.

Using earthy-flavoured wholegrain solo will bring texture and aesthetic appeal to the dish, or English mustard for a brightly coloured full on flavour assault! Even a milder classic American hotdog mustard will work.

Once you’ve whipped up this sweet and savoury glaze, there’ll be nothing you won’t add it to. Try with salmon fillets for a break from chicken, a gammon ham for a stunning Sunday centrepiece, even roast carrots.

Recipe Tips and Notes

Honey mustard is a must-try flavour combo. This recipe is emboldened with garlic and rosemary too making it a powerhouse of flavours! You could use thyme or Italian herbs if they’re more to your taste.
Chicken thighs are the best for a one hour, one pan bake, although whole chicken legs work too. I would avoid breasts though as they tend to dry out.
Baby potatoes with the skin on are the most fuss free. No need to peel and if they are all roughly the same size, no chopping either. Win!
If some potatoes are considerably larger than others, halve them.
Use a decent size, shallow baking tray. Crowding the pan will lead to steaming rather than baking and the result will be too liquidy with pale meat and potatoes.
Halfway through cooking, take the pan out and use the juices that have collected to baste the chicken and potatoes.
When the chicken and potatoes are cooked, if they look as though they need a little colour, bronze them under the broiler (grill). This will crisp them up a touch and give a golden glow.

Process shots of chicken thighs being glazed and placed on baking tray before cooked

Serving suggestions

It’s such a relief to know that two of the standard three components of a meal are taken care of. All that’s required for this one pan honey mustard chicken and potatoes is veg.

This particular chicken and potato recipe is a versatile one. As it’s not a wet dish with lashings of sauce, you can opt for either salad or cooked vegetables. I’d go green with broccoli or green beans, both of which are bright in lemony flavour and snappy in texture.

I referred to my health kick earlier. Well, this has led me to embellish every meal with a side of sauerkraut, and it actually works very well with this one! Try it and tell me what you think.

Storage and leftovers

Leftover baked honey mustard chicken thighs can be kept in an This is an affiliate link.airtight container in the fridge for 3-4 days. The same goes for the potatoes! Reheat in a pre-heated oven for 15 minutes at 200C.

Or… strip the chicken from the bone, if they’re bone in, and slice for a standout sandwich. I’d choose a decent white bloomer, slather with mayo, top with the mustardy chicken, a few crisp romaine leaves and maybe a slice of tomato.

It’s a perfect CLT (chicken, lettuce and tomato)! And the potatoes? Make your own homemade mayonnaise to dip them in.

More chicken recipes to try

Honey Mustard Chicken and Potatoes

By Julia Frey of Vikalinka

Prep: 10

Cook: 50

Total: 1

Servings: people

Save Pin Print

These plump and juicy honey mustard chicken thighs are smothered in a sweet and tangy glaze and baked with potatoes until crisp and golden.

Equipment

This is an affiliate link.Roasting pan
This is an affiliate link.Mixing bowls

Ingredients

▢ 2 tsp salt
▢ 3 cloves garlic, minced
▢ 4-5 sprigs rosemary
▢ 2 tbsp This is an affiliate link.wholegrain mustard, or Dijon mustard (you can also use a mix of the two)
▢ 3 tbsp honey
▢ 2 tbsp This is an affiliate link.olive oil
▢ 2 lbs / 1 kg chicken thighs
▢ 1 lbs / 1/2 kg baby potatoes, cut the larger ones in half

Instructions

Preheat the oven to 200C/400F
In a small bowl combine the salt, minced garlic, chopped rosemary, wholegrain or Dijon mustard, honey and olive oil.
In a large roasting pan arrange chicken thighs, baby potatoes and sweet potatoes, drizzle the glaze all over and toss to coat.
Bake in the oven for 50-60 minutes or until the juices in chicken run clear when pierced and potatoes are tender. Baste with the juices that collected at the bottom of the pan at least once halfway through.
If the chicken is cooked but the skin is not crispy enough, put under broiler (grill in the UK) for 2-3 minutes until the desired colour is achieved.