This sheet pan chicken recipe with potatoes and broccoli flavored with Dijon mustard, thyme and honey is the perfect no-fuss, one pan dinner. Weeknights need simple meals that require minimal prep but deliver big on flavor and this recipe is just that.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Chicken thighs. I used bone-in, skin on thighs but you can use drumsticks or chicken breasts on the bone too.
- Potatoes. Sweet potatoes can be substituted.
- Broccolini. Vegetables like regular broccoli, cauliflower, green beans, zucchini, asparagus or sugar snap peas, bell peppers and onions are all good alternatives.
- Dijon mustard.
- Wholegrain mustard.
- Olive oil.
- Chilli flakes / red pepper flakes.
- Dried thyme.
- Lemon juice.
- Honey.
- Salt and black pepper.
How to make sheet pan chicken
- Make the sauce: In a medium bowl, whisk together the mustard, olive oil, honey, lemon, thyme, chilli flakes, salt and pepper. Pat the chicken thighs dry with paper towels then season on both sides with salt and pepper.
- Bake the chicken: Place the chicken, skin-side up, into a sheet pan or baking sheet. Peel the potatoes and cube. Drizzle with olive oil and season with salt and pepper. Place the potatoes in between the chicken. Brush the honey mustard sauce over the chicken. Place the sheet pan in the oven and allow to roast for 30 minutes.
- Add the broccolini: While the chicken is baking, toss the broccoli with a tablespoon of oil and season with salt and pepper. Remove the pan from the oven, flip the potatoes then add the broccolini. Place back in the oven and allow to bake for another 15-20 minutes until the chicken and potatoes are golden brown and cooked through. Remove from the oven and serve.
Can I make this ahead?
Sheet pan dinners are great to prepare ahead. Assemble the chicken and potatoes in a sheet pan or suitable baking dish then cover with foil and place in the refrigerator up to a day in advance. Allow to come to room temperature and bake as instructed. Leftovers can be refrigerated in an airtight container for up to 2 days.
Sheet pan dinners
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- Easy Sheet Pan Greek Chicken with Potatoes
- Easy Sheet pan Harissa Chicken
Easy mustard sheet pan chicken
Juicy honey mustard sheet pan chicken with potatoes and broccoli is the one-pan, no-fuss dinner your week needs.
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Servings: 4
Calories: 529kcal
Ingredients
- 8 chicken thighs
- 3 large potatoes peeled and cubed
- 250 g (9oz) broccolini
- olive oil
- salt and pepper to taste
For the sauce
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 2 tbsp olive oil
- 2 tsp lemon juice
- 2 tsp honey
- pinch of chilli flakes
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 180°C/350°F.
- In a medium bowl, whisk together the mustard, olive oil, honey, lemon, thyme, chilli flakes, salt and pepper.
- Pat the chicken thighs dry with paper towels then season on both sides with salt and pepper.
- Place the chicken, skin-side up, into a sheet pan or baking sheet.
- Peel the potatoes and cube. Drizzle with olive oil and season with salt and pepper. Place the potatoes in between the chicken.
- Brush the honey mustard sauce over the chicken. Place the sheet pan in the oven and allow to roast for 30 minutes.
- While the chicken is baking, toss the broccoli with a tablespoon of oil and season with salt and pepper.
- Remove the pan from the oven, flip the potatoes then add the broccolini.
- Place back in the oven and allow to bake for another 15-20 minutes until the chicken and potatoes are golden brown and cooked through.
- Remove from the oven and serve.
Nutrition
Calories: 529kcal | Carbohydrates: 57g | Protein: 46g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 879mg | Potassium: 1591mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1218IU | Vitamin C: 117mg | Calcium: 111mg | Iron: 5mg
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