Honey mustard chicken and potatoes

Name: Honey mustard chicken and potatoes
Total time: 45 min
Yield: 2 servings
Ingredients: ¾ lb boneless, skinless chicken thighs; ¾ lb, cut into ½-inch pieces potatoes; 2, cut into thin sticks carrots; 2 tbsp Dijon mustard; 1 tbsp honey; 1 tbsp olive oil; 2 cloves, minced garlic; ¼ tsp salt

A simple sheet-pan dinner with glazed chicken and golden potatoes.

45 minutes estimated for the original recipe · 2 servings

Dinner

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

chicken thighs¾ lb boneless, skinless
potatoes¾ lb, cut into ½-inch pieces
carrots2, cut into thin sticks
Dijon mustard2 tbsp
honey1 tbsp
olive oil1 tbsp
garlic2 cloves, minced
salt¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Heat oven to 425°F (220°C). Toss potatoes and carrots with half the oil and the salt on a rimmed baking sheet. Roast for 12 minutes.
Mix mustard, honey, garlic and remaining oil in a clean bowl. Coat the raw chicken with the mixture.
Place chicken on the sheet beside the vegetables. Roast for 18–25 minutes more, until the chicken reaches 165°F (74°C) in its thickest part and the potatoes are tender. Do not reuse marinade that touched raw chicken.
Serve the chicken with the vegetables. For larger batches, use more baking sheets rather than crowding one pan.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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