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Skillet Night
American Classics 2 min read

Honey Mustard Chicken Sheet Pan

Honey mustard chicken sheet pan roasts juicy thighs with baby potatoes and green beans in about 35 minutes. Sweet-savory American weeknight sheet-pan dinner.

Honey Mustard Chicken Sheet Pan

Honey mustard is the weeknight glaze that earns its keep: sweet, sharp, and sticky enough to caramelize on chicken without a long marinade. This sheet pan version roasts chicken thighs with baby potatoes, then adds green beans for the last stretch so everything hits the table hot and glazed.

One rimmed pan. About 35 minutes. Minimal stirring, maximum sauce on the potatoes.

Ingredients

Honey mustard glaze

  • 3 Tbsp (45 ml) Dijon mustard
  • 2 Tbsp (30 ml) honey
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (15 ml) apple cider vinegar
  • 2 garlic cloves, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp smoked paprika, optional

Pan

  • 1½ lb (680 g) boneless skinless chicken thighs
  • 1 lb (454 g) baby potatoes, halved (or Yukon golds cut into 1-inch chunks)
  • 1 Tbsp (15 ml) olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 12 oz (340 g) green beans, trimmed
  • 1 Tbsp chopped parsley
  • Extra Dijon, for serving

Method

  1. Heat oven to 425°F (220°C). Line a rimmed half sheet pan with foil.
  2. Whisk glaze ingredients until smooth. Pat chicken dry.
  3. Toss potatoes on the pan with 1 Tbsp oil, ½ tsp salt, and ¼ tsp pepper. Nestle chicken among the potatoes. Brush chicken generously with about two-thirds of the glaze.
  4. Roast 15 minutes.
  5. Add green beans to the pan; toss with a little pan oil. Brush chicken with remaining glaze. Roast 10–12 minutes more until chicken reaches 165°F (74°C), potatoes are tender, and beans are crisp-tender with blistered spots.
  6. Rest chicken 3 minutes. Scatter parsley. Serve with extra Dijon.

Cook's note

Thighs stay juicier than breasts under a sweet glaze. If using breasts, pound to even thickness and start checking temperature 5 minutes earlier. Cut potatoes small so they finish with the chicken.

What to serve with it

A bagged salad or dinner rolls. The pan already has protein, starch, and vegetable — sides are optional, not required.

Make-ahead and leftovers

Mix glaze up to 5 days ahead. Leftovers keep 3–4 days; slice chicken into next-day salads or sandwiches. Reheat at 350°F (175°C) for 10 minutes. Freeze cooked chicken up to 2 months.

Troubleshooting

**Potatoes hard?** Cut smaller next time or microwave 3 minutes before roasting. **Glaze burnt?** Oven ran hot — tent foil for the last 5 minutes. **Beans mushy?** Add them only for the final 10 minutes.