![- 4 boneless, skinless chicken thighs - 2 cups baby potatoes, halved - 1 cup green beans, trimmed - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons apple cider vinegar - 1 tablespoon olive oil - 1 teaspoon dried thyme - Salt and black pepper to taste - Baking sheet - Mixing bowl - Resealable plastic bag To make this dish, you need simple, fresh ingredients. The chicken thighs are juicy and tender. Baby potatoes add heartiness, while green beans bring crunch. The marinade combines flavors that dance on your tongue. Dijon mustard gives a sharp bite, while honey adds sweetness. Apple cider vinegar adds tang. Olive oil helps blend everything together. Dried thyme brings a hint of earthiness, rounding out the taste. Don't forget salt and pepper to enhance all these flavors. You'll also need a few tools. A baking sheet is key for even cooking. A mixing bowl helps you combine the marinade. A resealable plastic bag makes marinating easy. This setup ensures you get the best results with minimal fuss. For the full recipe, check the section above. - Preheat the oven to 400°F (200°C). - Prepare the baking sheet with parchment paper or cooking spray. First, I always ensure my oven is hot enough. Preheating is key to getting that nice, even cook. I like to line my baking sheet with parchment paper. This makes cleanup a breeze! If you don’t have parchment paper, a light coat of cooking spray works just fine. - Mix Dijon mustard, honey, apple cider vinegar, olive oil, dried thyme, salt, and pepper. Next, let’s whip up the marinade. In a medium bowl, I combine Dijon mustard and honey for sweetness. Then, I add apple cider vinegar for a little tang. A splash of olive oil gives it richness. Dried thyme adds a lovely herb flavor. Don't forget salt and pepper to taste! Whisk everything until it’s smooth. This marinade will make the chicken taste amazing. - Coat chicken thighs in the marinade and refrigerate. Now, it’s time to marinate the chicken. I place the thighs in a resealable bag or bowl. I pour the marinade over them, making sure each piece is well-coated. This step is crucial for flavor. I seal the bag or cover the bowl and pop it in the fridge. Let it sit for at least 30 minutes. If you have time, letting it marinate overnight gives the best flavor. - Arrange chicken and potatoes on the sheet pan, bake, then add green beans. After marinating, I take the chicken out of the fridge. I let the excess marinade drip off. I then place the chicken on one side of the baking sheet. In the same bowl, I add halved baby potatoes. I toss them in the leftover marinade and spread them on the other side of the sheet. I place the sheet pan in the preheated oven and bake for 20 minutes. After that, I carefully add the green beans. I toss them in the pan juices for extra flavor. I return the pan to the oven for another 15-20 minutes. The chicken should reach an internal temperature of 165°F (74°C), and potatoes should be fork-tender. For the full recipe, check out the details above. Enjoy this flavorful dish! For the best flavor, marinate the chicken for at least 30 minutes. This time allows the honey mustard mix to soak in. If you have more time, let it marinate overnight. This makes the chicken even tastier. You can adjust the seasoning by adding more honey for sweetness or more mustard for a tangy kick. This way, you can make it just how you like it. To check if the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat. Oven temperatures can vary. If your oven runs hot or cold, check the chicken at 15 minutes. You may need to adjust the time to get perfect results. You can serve the meal directly from the sheet pan for a casual look. This saves on dishes and keeps everything warm. If you want a fancier touch, plate the chicken and veggies separately. Drizzle any sauce from the pan over the top. For extra color, add a sprinkle of fresh parsley or thyme. These small touches can make your dish look gourmet. For the complete recipe, check out the Full Recipe section. {{image_4}} If you want to change up the veggies, try adding carrots or bell peppers. They add great color and flavor. Cut the carrots into sticks and the bell peppers into strips. Toss them in the same marinade for a yummy twist. You can also use broccoli or zucchini. Both work well and cook at the same time. You can use chicken breasts or thighs with skin for this recipe. Just remember, skin-on chicken will add more flavor and crispiness. If you use breasts, check the cooking time. They may cook faster than thighs. Always ensure the chicken reaches 165°F (74°C) for safety. Get creative with your mustards and sweeteners! You can try whole grain mustard for extra texture. If you like a kick, add spicy brown mustard. For sweeteners, maple syrup or agave can replace honey. Each option will change the flavor, making it fun to experiment. Enjoy the journey of taste! For the full recipe, check out the [Full Recipe]. You can store leftover Sheet Pan Honey Mustard Chicken in the fridge. It lasts up to three days. Place it in an airtight container to keep it fresh. Make sure to let it cool before sealing. This helps maintain its great flavor. To freeze the leftovers, first, let them cool completely. Then, place them in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn. Label the container with the date. The chicken can last up to three months in the freezer. Reheat the chicken and veggies in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. This keeps the flavors intact and the texture nice. You can also use a microwave if you're in a hurry. Just make sure to cover it to avoid drying out. Enjoy your delicious leftovers! Yes, you can use bone-in chicken. The cook time will change. Bone-in chicken takes longer to cook. You should bake it for an extra 10-15 minutes. Always check if it reaches 165°F (74°C) inside. Absolutely! To make this dish dairy-free, avoid any dairy products. The marinade does not include dairy. Just focus on the mustard and honey. They add great flavor without any milk. You can serve many sides with this dish. Here are some tasty options: - Rice or quinoa for a filling base. - A fresh green salad for crunch. - Roasted or steamed vegetables for extra color. - Garlic bread for a savory touch. Check the chicken's internal temperature. It must reach 165°F (74°C) to be safe. You can also look for clear juices when you cut into it. The meat should not be pink inside. These signs will ensure your chicken is fully cooked. This recipe helps you create a tasty sheet pan meal using chicken, potatoes, and green beans. I covered the key ingredients, marinade details, and easy cooking steps. You learned how to customize the dish with tips on flavors and presentation. Plus, I shared storage and reheating advice to keep meals fresh. Embrace your creativity in the kitchen. This dish is fun to make and enjoy. Don't hesitate to experiment with flavors and ingredients. Your meal can be simple yet delicious!](https://recipetorch.com/wp-content/uploads/2025/07/b76ce9ac-5f8f-4311-86d0-401191c548cc-250x250.webp)
Sheet Pan Honey Mustard Chicken
Discover a delicious and easy recipe for Sheet Pan Honey Mustard Chicken Delight! This one-pan meal features juicy chicken thighs, tender baby potatoes, and crisp green beans, all coated in a mouthwatering honey mustard marinade. Perfect for busy weeknights, it's simple to prepare and clean up! Click through for step-by-step instructions and whip up this tasty dish that will impress your family and friends!