Sheet Pan Honey Mustard Chicken and Potatoes

Ingredients

For the Chicken and Potatoes:

• 6 bone-in, skin-on chicken thighs

• 1½ pounds fingerling potatoes, halved lengthwise

• 1½ tablespoons olive oil

• Kosher salt and freshly ground black pepper, to taste

For the Honey Mustard Sauce:

• 4½ tablespoons coarse ground Dijon mustard, divided

• 2 tablespoons honey, divided

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh thyme leaves

Instructions

1. Preheat oven: Preheat oven to 425°F and lightly oil a baking sheet or coat with nonstick spray

2. Prepare potatoes: Place potatoes in a single layer onto the prepared baking sheet, add olive oil, and season with salt and pepper to taste

3. Arrange potatoes: Gently toss potatoes to combine and place them cut side down on the baking sheet

4. Make sauce: In a small bowl, whisk together 3 tablespoons Dijon mustard, 1½ teaspoons honey, minced garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper

5. Prepare chicken: Using paper towels, pat chicken dry and place in a single layer around the potatoes on the prepared baking sheet

6. Coat chicken: Spread the Dijon mixture evenly over the chicken and season with salt and pepper to taste

7. Bake: Place into oven and bake until the chicken is almost cooked through and the potatoes are tender, about 40-45 minutes

8. Make glaze: In a small bowl, whisk together remaining 1½ tablespoons Dijon mustard and 1½ tablespoons honey

9. Finish: Brush tops of chicken with the Dijon-honey glaze and return to oven for an additional 5 minutes until chicken is cooked through

10. Serve: Remove from oven and serve immediately

Yield: 4-6 servings