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Honey Mustard Sheet Pan Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 lb baby potatoes halved
  • 12 oz green beans trimmed
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. In a small bowl, whisk together Dijon mustard, honey, 1 tablespoon olive oil, minced garlic, thyme, salt, and pepper.
  3. Arrange chicken thighs skin-side up on one side of the sheet pan and brush generously with half of the honey mustard mixture.
  4. Toss potatoes and green beans with remaining olive oil, salt, and pepper, then spread on the other side of the pan.
  5. Roast for 30-35 minutes until chicken reaches 165°F internal temperature and skin is crispy, brushing chicken with remaining glaze halfway through.
  6. Let chicken rest for 5 minutes before serving with the roasted vegetables.