Amazing 4-ingredient honey mustard chicken and potatoes

If you are searching for the easiest, most flavorful dinner that cleans up in minutes, then look no further than this honey mustard chicken and potatoes recipe. Seriously, one pan! I’m Anna, and I’m a passionate food lover who focuses on sharing simple and flavorful chicken recipes to make your everyday cooking easier and way more joyful. I’ve spent years perfecting weeknight meals that taste like they took all afternoon, and this sticky, tangy chicken is one of my absolute favorites.

The combination of sweet honey and sharp mustard clinging to crispy chicken skin and tender roasted potatoes is just heavenly. You don’t need a fancy setup or hours of time. Trust me, this one-pan wonder is about to become your new go-to when you need something delicious on the table fast. We’re talking juicy chicken, perfectly roasted spuds, and minimal scrubbing afterward. What’s not to love?

Gather Your Ingredients for honey mustard chicken and potatoes

When it comes to this incredible honey mustard chicken and potatoes dish, the ingredient list is short, which is fantastic for a busy night, right? We’re aiming for four happy servings here, so make sure you grab enough chicken thighs. Since this is a one-pan meal, everything cooks together, so having the right components is key to getting that sticky glaze just right on everything.

Don’t stress if you don’t have everything perfectly measured out; we’re cooking with love here, but these ratios really hit the sweet spot!

Essential Components

For the main event, you’ll need about two pounds of bone-in, skin-on chicken thighs—those are the best for flavor and crispy skin, trust me. Get about a pound of baby red potatoes and make sure you quarter them up nicely. We need three cloves of garlic, minced fine, and for the glaze, grab ¼ cup of honey. For that perfect tang, you’ll mix 3 tablespoons of wholegrain mustard along with 2 tablespoons of Dijon mustard, plus 2 tablespoons of water to thin it out a bit. Finally, season everything up with ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Optional Additions and Flavor Boosters

If you want to sneak in some veggies, 8 ounces of trimmed green beans are perfect to toss in later in the bake time. For finishing, a sprinkle of fresh herbs makes all the difference! I love using 1 tablespoon of chopped fresh rosemary, but parsley works great too if you prefer something milder. If you don’t have fresh rosemary, you can absolutely use about 1 teaspoon of dried rosemary instead, just stir it into the sauce before adding the potatoes.

Equipment Needed for One-Pan honey mustard chicken and potatoes

You won’t need a massive cleanup crew for this dinner, thankfully! The star here is a large oven-safe skillet. This means you can sear the chicken right on the stovetop and then pop the whole thing straight into the oven. Make sure you have a good pair of tongs for flipping the chicken and a small bowl for whisking your glaze together. That’s really it—simple tools for a simple, delicious honey mustard chicken and potatoes meal!

Step-by-Step Instructions for Perfect honey mustard chicken and potatoes

Okay, now for the fun part—turning those ingredients into the most amazing honey mustard chicken and potatoes you’ve ever made! Since we are using one pan, we build the flavor right from the start. Don’t rush the searing step; it’s what gives you that glorious crispy skin and deep flavor base for the sauce.

Initial Preparation and Searing

First thing’s first: get your oven warming up to 400°F. While that’s heating, take your chicken thighs and pat them down really well with paper towels. I mean really dry! This is the secret to crispy skin later on. Season both sides generously with your salt, pepper, and garlic powder mixture. Don’t be shy here; it’s the only seasoning the chicken gets before the glaze goes on.

Next, put that oven-safe skillet over medium-high heat and add your tablespoon of olive oil. Once the oil is shimmering, carefully lay the chicken thighs in, skin-side down. We’re searing for about 3 minutes per side until they get a nice golden-brown crust. When you take them out, leave about 2 tablespoons of that flavorful fat in the pan. Pour out any extra—we don’t want this turning into a deep fryer!

Creating the Honey Mustard Glaze

Now we build the sauce right in the same pan. Toss in your 3 cloves of minced garlic. It only needs about 30 seconds to get fragrant, so stand right there! As soon as you can smell it, pour in the ¼ cup of honey, the 3 tablespoons of wholegrain mustard, the 2 tablespoons of Dijon mustard, and the 2 tablespoons of water. Whisk everything together quickly until it’s smooth and bubbly. That mixture is going to coat the potatoes beautifully.

Assembling and Roasting the Dish

Time to get those potatoes in! Add your quartered baby red potatoes right into that simmering sauce. Toss them around until they are completely coated in the honey mustard mixture. Then, nestle your seared chicken thighs right back into the pan, making sure the skin side is facing up! If the skin is submerged, it won’t crisp up, so keep it proud. Once everything is nestled in, carefully transfer the entire skillet straight into your preheated 400°F oven.

You’ll let this roast for about 40 to 45 minutes total. Remember, chicken safety is key! You must check the internal temperature; it needs to hit 165°F. The potatoes should be fork-tender by the time the chicken is done.

Checking Doneness and Final Touches

If you want to add green beans, stir them in after the first 30 minutes of baking time. They’ll roast up nicely without turning to mush. Once the chicken hits 165°F and the potatoes are soft, pull that skillet out—careful, it’s hot! Give it a final sprinkle of that chopped fresh rosemary or parsley, if you’re using it. Let it rest for just five minutes, and then serve it right out of the pan. That sticky glaze gets even better as it cools slightly!

Tips for Success with Your honey mustard chicken and potatoes

This honey mustard chicken and potatoes recipe is so simple, but a few little tricks ensure it comes out restaurant-quality every time. We aren’t aiming for soggy chicken here, we want that beautiful, sticky glaze clinging to crispy skin! Don’t worry at all if your equipment isn’t perfect; there are always ways around it. There are always ways around it.

Achieving Crispy Chicken Skin

If you take away only one thing, remember to pat the chicken skin bone-dry before it even touches the hot oil. Seriously, use several paper towels until you feel like the skin is almost leathery. Any surface moisture turns to steam when searing, which prevents that gorgeous golden crust from forming. After searing, leave the skin facing up during the roast so that moisture can escape.

Adjusting for Different Cuts of Chicken

While bone-in thighs are my favorite because they stay juicy, you can certainly use chicken breasts if that’s what you have on hand. Just remember that breasts cook faster and can dry out easily. You must use a meat thermometer—aim for that 165°F—but start checking about 10 minutes earlier than the recipe suggests for the thighs. You must use a meat thermometer.

Skillet Transfer Guidance

If your favorite skillet isn’t oven-safe—oops! Don’t panic. Just sear the chicken in that pan, take it out, cook the garlic, make the sauce, and toss the potatoes. Then, transfer *everything*—potatoes and sauce—into a standard glass or ceramic baking dish. Nestle the chicken on top, and bake away! It works just as well.

Storing and Reheating Leftover honey mustard chicken and potatoes

Even though this honey mustard chicken and potatoes is so good you’ll probably want to eat it all in one sitting, leftovers are great for lunch the next day! The key is getting it stored quickly so that beautiful glaze doesn’t get weirdly gummy.

Storage Guidelines

Once the dish has cooled down a bit, transfer any remaining chicken and potatoes into an airtight container. I find that keeping the potatoes and chicken together works fine, but don’t let it sit out for more than two hours after cooking. You should get about three days out of the leftovers if you keep them sealed up tight in the fridge.

Reheating Methods

For the best texture, skip the microwave if you can! Microwaving tends to steam the crispy chicken skin right into sogginess. Instead, spread the leftovers out on a baking sheet and reheat them in a 350°F oven for about 10 minutes until everything is piping hot. If you’re in a huge rush, you can reheat the potatoes in a non-stick pan over medium heat, but definitely add a tiny splash of water to help loosen up that thick glaze first.

Frequently Asked Questions About This Recipe

I get so many questions about how to tweak this recipe, and honestly, it’s just proof that this one pan chicken dinner is a keeper! It’s designed to be flexible, which is why I love sharing it with busy home cooks looking for an easy chicken recipe that delivers big flavor without the fuss. easy chicken recipe

Can I make this ahead of time?

You can certainly do some prep work ahead of time! I usually chop all my potatoes and mince the garlic the night before and keep them stored separately in the fridge. You can even mix up the honey mustard glaze ingredients (minus the water) and store that in a jar. Just remember to pat the chicken skin dry right before you sear it, and add the water to the glaze right before you assemble the pan.

What sides pair well with this meal?

Since this is already a complete meal with protein, starch, and an optional veggie (the green beans!), you don’t need much else. If you want something fresh, a simple side salad with a light vinaigrette is perfect to cut through the richness of the glaze. Steamed asparagus or some simple roasted broccoli are also great additions if you want more vegetables that don’t require much attention!

How do I know if the potatoes are done?

The potatoes need to be completely tender, just like you want them in any roast. Don’t just check the size; you have to test them! The best way is to grab one of the larger potato quarters and pierce it with the tip of a sharp knife or a fork. If it slides in with almost no resistance, they are perfectly done and ready to soak up that last bit of glaze!

Share Your Experience Making honey mustard chicken and potatoes

I truly hope this honey mustard chicken and potatoes makes your weeknight cooking just a little bit easier and a whole lot tastier! Once you try this fantastic one-pan meal, I’d love to know what you thought. Please leave a rating below and tell me if you added any secret veggie twists! Tag me in your photos so I can see your perfectly glazed chicken! Tag me in your photos so I can see your perfectly glazed chicken!

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