introduction
This one pan honey mustard chicken and potatoes is easy and tasty. It cooks on one tray and needs little work. If you like simple one-pan meals, try a similar idea like one-pot cheesy chicken and broccoli orzo for another quick dinner. This recipe uses everyday ingredients and makes a warm, filling meal.
why make this recipe
You make this recipe because it is fast and low fuss. The sauce is sweet and tangy. Cooking chicken and potatoes together saves time and dishes. It is good for busy nights and for feeding a small family.
how to make One Pan Honey Mustard Chicken and Potatoes
Follow these steps and keep things simple. You do not need special tools. Preheat the oven, mix the sauce, coat the chicken, add potatoes, and bake. Check the chicken is cooked through and the potatoes are soft.
Ingredients :
- 4 chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 4 medium potatoes, diced
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Directions :
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together honey, Dijon mustard, olive oil, salt, and pepper.
- Place the chicken thighs in a baking dish and coat them with the honey mustard mixture.
- Add the diced potatoes around the chicken in the baking dish.
- Drizzle any remaining marinade over the potatoes.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh herbs if desired. Serve and enjoy!
how to serve One Pan Honey Mustard Chicken and Potatoes
Serve hot from the oven. Put a chicken thigh on each plate and add a scoop of potatoes. A green salad or steamed vegetables pair well. For a sweet spicy side, try roasted carrots like in this simple recipe: roasted carrots with whipped ricotta and hot honey.
how to store One Pan Honey Mustard Chicken and Potatoes
Cool leftovers to room temperature. Place in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, about 10-15 minutes, to keep the skin crisp.
tips to make One Pan Honey Mustard Chicken and Potatoes
- Pat the chicken dry so the sauce sticks.
- Cut potatoes to similar size for even cooking.
- Use bone-in chicken for more flavor.
- If potatoes cook slower, parboil for 5 minutes first.
- Check internal chicken temperature: 165°F (74°C) is safe.
variation (if any)
- Add root vegetables like carrots or parsnips to the pan.
- Swap Dijon for whole-grain mustard for texture.
- Use chicken breasts if you prefer, but watch cooking time.
- Add a splash of lemon juice at the end for brightness.
FAQs (minimum three FAQ)
Q: Can I use boneless chicken?
A: Yes. Boneless chicken cooks faster. Reduce bake time and watch for doneness.
Q: Can I use sweet potatoes?
A: Yes. Cut them into small cubes so they cook in the same time as the chicken.
Q: Is this safe to freeze?
A: You can freeze cooked chicken and potatoes in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Q: Can I make the sauce ahead?
A: Yes. Mix honey, mustard, and oil and store in the fridge for a day. Coat just before baking.
Conclusion
If you want another take on this dish or extra tips, see the full version at Honey Mustard Chicken And Potatoes (One Pan) – Cafe Delites.
One Pan Honey Mustard Chicken and Potatoes
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together honey, Dijon mustard, olive oil, salt, and pepper.
- Place the chicken thighs in a baking dish and coat them with the honey mustard mixture.
- Add the diced potatoes around the chicken in the baking dish.
- Drizzle any remaining marinade over the potatoes.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh herbs if desired. Serve and enjoy!