Chef notes
As we look ahead to busy fall days and cooler weather, quick and cozy dinners are top of mind. This sheet pan meal is exactly that and sure to be a hit with your family. Bone-in, skin-on chicken thighs are tossed with a quick honey mustard sauce and roasted with halved baby red potatoes and green beans for a complete meal that's just comforting enough for early fall. It also happens to be a complete meal that comes together in about 35 minutes. Less dishes to wash at the end of the night is always a bonus in our book.
The secret to a successful sheet pan dinner is timing. All three components here — the chicken, potatoes and green beans — vary slightly in cooking time. Giving the chicken thighs and potatoes a head start in the oven before adding the quicker–cooking green beans ensures everything will be evenly cooked at the end.
Homemade honey mustard might seem like a chore but it’s really as easy as stirring honey and mustard together — and I highly encourage you to make a double batch. This dynamic duo is sweet, savory and perfectly pungent. Double or triple the batch and leave just 1/4 cup behind to toss the chicken thighs in. Store the rest in an airtight container in the refrigerator, where it will keep for weeks, and use it on sandwiches and burgers, spread on salmon filets before baking or to dunk chicken tenders and pretzels in.
Technique Tip: Be sure to save the chicken pan juices and drizzle them over the meat as well as the potatoes and green beans when serving.
Swap Option: While whole-grain mustard lends a bit of texture to the honey mustard sauce and makes the glazed chicken look extra pretty, if you don’t have it, simply replace it with an additional 1 tablespoon of Dijon mustard.
Ingredients
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1¼ teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 4 bone-in, skin-on chicken thighs (about 1½ pounds)
- 1 pound small red potatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound green beans, trimmed
Preparation
1.Arrange a rack in the middle of the oven and heat the oven to 425 F. Place a rimmed baking sheet in the oven to preheat.
2.In a medium bowl, add the honey, Dijon, whole-grain mustard, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and stir to combine. Add the chicken thighs and toss to coat.
3.In a separate large bowl, add the potatoes, 2 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and toss to combine.
4.Remove the baking sheet from the oven and place the chicken thighs, skin-side up on one side of the baking sheet. Arrange the potatoes in a single layer, cut-side down on the other side. Return to the oven and roast for 15 minutes.
5.Meanwhile, add the green beans, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to the same bowl the potatoes were in and toss to combine.
6.Remove the baking sheet from the oven and toss the green beans with the potatoes to combine. Return the baking sheet to the oven and roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.
