Honey Mustard Chicken & Potatoes (One Pan)

Dinner Recipes 0 comments

Honey mustard chicken & potatoes is all made in a single pan! Succulent chook thighs oven baked in the quality honey mustard sauce makes an easy dinner.

The flavour aggregate makes this Honey Mustard Chicken one of the remarkable recipes I even have on proper right here. You realize whilst you’re searching at a tray of meat (in this example, chicken), and you’ve NO concept what to make with it, however then a yearning hits you so difficult for a selected flavour which you HAVE to attempt it? Then, you keep including matters to said craving, and something without a doubt extremely good occurs.

Honey Mustard Sauce

Why do I say something notable occurs? It’s the sauce. The sauce may flavor strong before it goes into the oven, which is a good aspect. Once the chicken start to launch their natural juices while baking, that’s in which the magic begins. The honey mustard becomes salty/sweet pan juices, with a kick of garlic and an unmistakable mustard tang.

Even if you’re NOT eager on honey mustard, this one is for you.

Chicken and Potatoes

If there’s a recipe I advocate you strive, its this one. There’s virtually not anything better or easy than cooking potatoes and chicken in the one pan, saving you dishes and oven trays, with pan juices soaking into the pork and
potatoes while roasting inside the oven.

That’s the liquid gold, right there.

Vegetable alternatives

We add inexperienced beans in to complete the meal, but you may upload:

  • Brussels spouts
  • Asparagus
  • Broccoli

Or some other vegetable you like!


Honey Mustard Chicken & Potatoes [ One Pan ]

  • Author: TBRICK
  • Prep Time: 10 MINS
  • Cook Time: 55 MINS
  • Total Time: 1 hour 5 minutes


Honey mustard chicken & potatoes is all made in a single pan! Succulent chook thighs oven baked in the quality honey mustard sauce makes an easy dinner.



  • 8 ounces (250 g) green beans halved (OPTIONAL)
  • 1/4 cup honey
  • 1 tablespoon minced garlic
  • 45 chicken thighs bone in, skin on or off
  • 2 tablespoons water
  • 12 sprigs rosemary (OPTIONAL)
  • 1 pound (500 g) baby red potatoes quartered
  • 2 tablespoons smooth Dijon mustard
  • 11/2 tablespoons garlic powder
  • Salt and pepper to season
  • 1 tablespoon olive oil
  • 3 tablespoons wholegrain mustard


  1. Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
  2. Heat olive oil in a massive, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 mins every side, until the pores and skin turns into golden and crisp. Leave 2 tablespoons of chicken juices in the pan for introduced flavour, and drain any extra.
  3. Fry the garlic inside the same pan across the hen for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, blending well, and combine everywhere in the hen.
  4. Add inside the potatoes; mix them thru the sauce. Season with salt and pepper, for your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the new oven and bake for forty-45 mins, or until the hen is completely cooked through to the bone and no linger red within the center.
  5. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them thru the sauce), and return to the oven to bake for a similarly 15 mins, or until the chook is absolutely cooked through and now not red within the center, and the potatoes are fork gentle.


  • Serving Size: 4 People
  • Calories: 530kcal
  • Sugar: 18g
  • Sodium: 250mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 27g
  • Cholesterol: 141mg

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