Sheet-Pan Honey-Mustard Chicken Thighs

Name: Sheet-Pan Honey-Mustard Chicken Thighs
Prep time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs chicken thigh (bone-in, skin-on, trimmed of excess fat); 3 tbsp honey; 2 tbsp dijon mustard (smooth, not whole grain); 3 tbsp olive oil; 4 pcs garlic (cloves, minced); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch smoked paprika; 500 g baby potato (halved, about 1-inch pieces); 250 g green beans (trimmed); 1 pcs lemon (cut into wedges, for serving)

RATING

0.0/5

TASTE SCORE

9/10

Juicy, caramelized chicken thighs roasted on a single sheet pan with tender baby potatoes and crisp-tender green beans. Everything gets coated in a sweet, tangy honey-mustard glaze that turns beautifully sticky in the oven. An easy, no-fuss weeknight dinner with minimal cleanup.

PREP

15m

COOK

SERVES

1 PIECE

485 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and line the sheet pan.
Position a rack in the middle of the oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
TIPA dark-colored sheet pan gives the best browning on the potatoes and chicken skin.
mix
Make the honey-mustard glaze.
1.In a small bowl, whisk together honey, Dijon mustard, 2 tablespoons olive oil, minced garlic, salt, black pepper, and smoked paprika.
2.Taste the glaze and adjust seasoning — it should be sweet, tangy, and slightly sharp from the mustard.
prep
Season the chicken and potatoes.
1.Pat the chicken thighs dry with paper towels and place them on one half of the lined sheet pan, skin side up.
2.Place the halved baby potatoes on the other half of the pan.
3.Drizzle the remaining 1 tablespoon olive oil over the potatoes and toss to coat.
4.Brush about two-thirds of the honey-mustard glaze generously over the chicken thighs, getting some under the skin. Drizzle a spoonful over the potatoes and toss.
TIPPatting the chicken dry is essential — it helps the skin crisp up rather than steam.
bake · ~25 min
Roast the chicken and potatoes.
Place the sheet pan in the preheated oven and roast for 25 minutes. The potatoes should be starting to brown and the chicken skin should be rendering its fat.
bake · ~15 min
Add green beans and continue roasting.
1.Remove the sheet pan from the oven. Add the trimmed green beans to the potato side of the pan.
2.Drizzle the remaining glaze over the green beans and toss everything gently to coat.
3.Return the pan to the oven and roast for another 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the skin is crispy, and the vegetables are tender and caramelized.
TIPDon't crowd the green beans — spread them in a single layer so they roast and get those delicious charred edges rather than steaming.
rest · ~5 min
Rest the chicken briefly.
Remove the sheet pan from the oven and let the chicken rest on the pan for 5 minutes. This keeps the juices locked in.
TIPResting on the hot sheet pan keeps the skin from getting soggy while the meat relaxes.
serve
Serve with lemon wedges and pan juices.
Divide the chicken thighs, potatoes, and green beans among plates. Drizzle any sticky pan juices over the top and serve with a lemon wedge on the side for squeezing.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken thighs thoroughly dry before glazing to ensure crispy, crackling skin.
2
Use a dark-colored sheet pan for deeper browning on potatoes and chicken skin.
3
Spread green beans in a single layer when adding them to the pan to promote roasting, not steaming.
4
Toss potatoes in oil separately before adding glaze so they brown evenly.
5
Let the chicken rest on the hot sheet pan for 5 minutes to keep skin crisp and juices locked in.
6
For extra caramelization, broil the pan for 1–2 minutes at the end, watching closely.

RECIPE VARIATIONS