Honey mustard chicken and potatoes is a simple weeknight winner. Juicy chicken thighs are coated in a sweet, tangy honey-mustard glaze and roasted with baby potatoes until everything is crisp and golden. Prep takes about 10 minutes and the whole dish cooks in a single pan — leaving you with roughly 50 minutes of free time.
If you want to turn that extra time into a treat, try a homemade apple crisp — a crunchy, cinnamon-spiced crumble topped with soft, stewed apple. Serve with ice cream for an extra-special finish.
I’ve been focusing on higher-protein meals recently, which for me means cooking more chicken. Chicken is one of the most affordable meats and jointed cuts such as thighs, drumsticks or legs make for easy, hands-off cooking. That’s why I rely on one-pan tray bakes — they’re inexpensive, low-prep and deliver big flavour with minimal fuss.
This honey mustard chicken with potatoes delivers the best bits of a roast without the extra effort: crispy skin, tender thigh meat and golden potatoes, all in about half the time of a traditional roast bird. It’s an excellent option when you want a comforting meal without a long cook or carving.
One pan chicken and potatoes
I always use thighs for my one-pan oven bakes. Bone-in, skin-on thighs hold moisture best and the skin becomes deliciously crisp when roasted, but feel free to use boneless thighs if preferred. Baby potatoes keep this recipe simple — no peeling required — but you can swap in sweet potatoes for a slightly different, nutrient-rich twist (they will be softer when cooked).
This recipe is a straightforward roasted dish rather than a sauce-heavy stew. Expect punchy flavours from the honey and mustard and a crisp, slightly caramelised finish on both the chicken and potatoes. If you prefer a creamier option, consider pairing a similar roasted chicken with a tarragon cream sauce instead.
Honey mustard glaze
The glaze is a balance of sweet honey and tangy mustard, rounded out with minced garlic and chopped fresh rosemary for aromatic depth. You can use a single type of mustard — wholegrain adds texture and visual interest, Dijon gives a smooth, tangy character, while a milder yellow mustard will still work in a pinch. Experiment to find the heat and texture you prefer.
This honey-mustard combination is versatile: it works equally well on salmon fillets, glazed ham, or roasted root vegetables when you want the same sweet-savory profile on a different main or side.
Recipe Tips and Notes
- Garlic and rosemary intensify the glaze; substitute thyme or mixed Italian herbs if you prefer.
- Thighs are ideal for a one-hour roast — breast meat can dry out in this format.
- Use baby potatoes with skin on for the least fuss. If potatoes vary in size, halve the largest to ensure even cooking.
- Choose a roomy, shallow roasting tray to avoid crowding, which can cause steaming rather than roasting.
- Halfway through cooking, baste the chicken and potatoes with the pan juices to boost flavour and browning.
- If the chicken is cooked but not sufficiently crisp, place the tray under a hot broiler (grill) for 2–3 minutes to finish.
Serving suggestions
With the chicken and potatoes taken care of, all you need is a simple vegetable side or salad. Because this dish is not sauce-heavy, it pairs well with either raw or cooked greens. Bright lemon-roasted broccoli or lemon-butter green beans add freshness and contrast to the sweet glaze. For a probiotic boost and extra tang, try serving a side of sauerkraut — it complements the mustard notes nicely.
Storage and leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a preheated oven at 200°C (around 400°F) for 10–15 minutes until warmed through. For sandwiches, remove the meat from the bone (if applicable), slice and pile into a good soft roll with mayonnaise, crisp lettuce and tomato for a classic chicken, lettuce and tomato (CLT) sandwich. Use leftover potatoes for dipping with homemade mayonnaise or a flavoured aioli.
More chicken recipes to try
- Best Chicken Marsala
- Chicken with 40 Cloves of Garlic
- Thai-Style Glazed Whole Chicken (Instant Pot)
- Oven Baked Honey Soy Chicken Thighs and Drumsticks
Honey Mustard Chicken and Potatoes
Equipment
- Roasting pan or a large shallow baking tray
- Mixing bowl
Ingredients
- 2 tsp salt
- 3 cloves garlic, minced
- 4–5 sprigs fresh rosemary, chopped
- 2 tbsp wholegrain mustard or Dijon mustard (or a mix)
- 3 tbsp honey
- 2 tbsp olive oil
- 2 lbs / 1 kg chicken thighs (bone-in or boneless, skin-on or skinless)
- 1 lb / 1/2 kg baby potatoes (cut larger ones in half)
Instructions
- Preheat the oven to 200°C / 400°F.
- In a small bowl, combine the salt, minced garlic, chopped rosemary, mustard, honey and olive oil to make the glaze.
- Arrange the chicken thighs and baby potatoes in a large roasting pan. Drizzle the glaze over everything and toss or turn pieces to coat evenly.
- Bake for 50–60 minutes, or until chicken juices run clear when pierced and potatoes are tender. Baste once halfway through cooking with the pan juices to encourage browning.
- If the chicken is cooked but the skin is not crispy enough, finish under the broiler (grill) for 2–3 minutes until golden and crisp.
Nutrition (per serving, approximate)
Calories: 469 kcal | Carbohydrates: 23 g | Protein: 26 g | Fat: 30 g | Saturated fat: 7 g | Sodium: 952 mg | Fiber: 2 g | Sugar: 9 g
Nutrition information is an approximate calculation and should be used as a general guide.