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HONEY MUSTARD CHICKEN, GREEN BEANS, AND POTATOES

The new fad of sheet pan meals has met their master. This sheet pan Honey Mustard Chicken will knock your socks off. It has so much flavor and it is so incredibly easy! Honey Mustard Chicken is sweet and savory at its finest.

Course Main Course
Cuisine American
Keyword chicken, Green Beans, Honey Mustard, Sheetpan
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 tablespoons unsalted butter, melted
  • Salt and pepper, to taste
  • 3 to 4 medium red potatoes, cut into 1-inch pieces
  • 4 boneless skinless chicken thighs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons minced garlic, about 3 cloves
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 3 tablespoons olive oil, divided
  • 12 ounces frozen green beans

Instructions

  1. Pre-heat oven to 400°F and line a rimmed sheet pan with aluminum foil or parchment paper.
  2. In a small bowl, stir together the butter, 2 tablespoons of oil, honey, brown sugar, mustard, garlic, oregano, and basil. Reserve half of the glaze in a clean bowl. Place the chicken thighs in the original bowl and toss to coat.

  3. Place the coated chicken on one half of the sheet pan. Place the potatoes on the other half. Drizzle the potatoes with the remaining tablespoon of oil and season both potatoes and chicken with salt and pepper.

  4. Bake for 20 minutes. To the side with the potatoes, add the green beans and drizzle with the reserved glaze.
  5. Use tongs to toss the potatoes and green beans to coat. Return to the oven for an additional 10 to 15 minutes until the thickest part of the chicken reads 165°F with a meat thermometer.

  6. Place under the broiler 500°F for a few seconds, just until browned.
  7. Serve the chicken with the green beans and potatoes while warm.

Recipe Video

[brid autoplay="true" video="385565" player="16519" title="Honey Mustard Chicken "]

Recipe Notes

TO STORE LEFTOVERS:  Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.