Sheet-Pan Honey Mustard Chicken & Potatoes

Ingredients

• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 6 boneless skinless chicken thighs
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp whole-grain mustard
• 2 garlic cloves, minced
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 12 oz green beans, trimmed

Instructions

1. Preheat oven to 425F.
2. Toss halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and half the black pepper. Arrange potatoes cut-side down on a large rimmed sheet pan.
3. Roast for 15 minutes to give the potatoes a head start.
4. Meanwhile, whisk Dijon mustard, honey, whole-grain mustard, garlic, apple cider vinegar, smoked paprika, remaining olive oil, remaining salt, and remaining pepper.
5. Pat chicken thighs dry. Coat the chicken with approximately two-thirds of the honey mustard mixture. IMPORTANT: Reserve the remaining clean sauce BEFORE it touches raw chicken.
6. Remove the sheet pan from the oven. Turn the potatoes. Add chicken thighs to the pan. Return to oven and roast for approximately 15 minutes.
7. Toss green beans with a very light coating of oil if needed. Add green beans to the sheet pan. Continue roasting approximately 10-12 minutes, or until the chicken reaches at least 165F and the potatoes are tender.
8. If additional browning is desired, broil for 1-2 minutes while watching closely.
9. Brush the cooked chicken with the RESERVED clean honey mustard sauce. Serve hot with potatoes and green beans.

Nutrition

Chef's Notes

GIVE POTATOES A HEAD START: Potatoes take longer than boneless chicken thighs, so roasting them first prevents undercooked potatoes or dry chicken. SAUCE SAFETY: Reserve finishing sauce before any sauce contacts raw chicken. CUT-SIDE DOWN: Placing potatoes cut-side against the sheet pan improves browning.

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