Sheet-Pan Honey Mustard Chicken Thighs with Green Beans & Baby Potatoes

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 8 (about 3 lb) bone-in skin-on chicken thighs
• 1.5 lb baby potatoes, halved
• 12 oz fresh green beans, trimmed
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 3 tbsp honey
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 6 fresh thyme sprigs
• 1 lemon, cut into wedges

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Pat chicken thighs very dry with paper towels so the skin crisps.
2. 2In a large bowl whisk together Dijon, whole-grain mustard, honey, olive oil, garlic powder, smoked paprika, salt, and pepper until smooth.
3. 3Toss the halved baby potatoes with the remaining olive oil, salt, and pepper; spread them cut-side down on one half of the sheet pan.
4. 4Nestle the chicken thighs skin-side up among the potatoes. Brush or spoon half the honey-mustard mixture generously over the chicken skin and under any loose edges.
5. 5Roast for 20 minutes. Meanwhile, toss the green beans with salt and a spoonful of the remaining mustard glaze.
6. 6Pull the pan out, scatter green beans and thyme sprigs the chicken and potatoes, and brush the chicken with the rest of the glaze.
7. 7Return to the oven and roast another 18–22 minutes until chicken skin is deep golden and sticky, potatoes are fork-tender, and an instant-read thermometer in the thickest thigh reads 175°F.
8. 8If you want extra-crispy skin, broil on high for 1–2 minutes, watching closely so the honey doesn’t burn.
9. 9Rest the pan 5 minutes, then squeeze fresh lemon wedges over everything. Serve family-style straight from the sheet pan.