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Honey Mustard Chicken for Easier Weeknight Dinners

Annahita Carter
Honey mustard chicken is a weeknight sheet-pan dinner with sweet, sharp, garlicky sauce, juicy chicken thighs, potatoes, peas, and spinach.
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Prep Time 15 minutes
Cook Time 42 minutes
Resting Time 5 minutes
Total Time 1 hour 2 minutes
Course Dinner, Main Course
Servings 4 modest servings
Calories 600 kcal

Equipment

  • Large rimmed sheet pan
  • Parchment paper
  • Whisk
  • Large bowl
  • Paper towels
  • Instant-read thermometer

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken thighs about 6 small thighs
  • 1 lb baby potatoes halved if small or cut into 1/2-inch pieces if larger
  • 2 tbsp olive oil divided
  • 3 tbsp honey regular liquid honey, not creamed honey
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 2 garlic cloves finely grated or minced
  • 1 tbsp fresh lemon juice apple cider vinegar works as a substitute
  • 1/2 tsp fine sea salt plus more for the potatoes
  • 1/4 tsp black pepper plus more to taste
  • 1 cup frozen peas no need to thaw
  • 3 packed cups baby spinach
  • 2 spring onions thinly sliced, optional

Instructions
 

  • Heat the oven to 425°F / 220°C. Line a large rimmed sheet pan with parchment if you hate scrubbing sticky pans. Foil works too, but parchment releases the honey sauce better. Add the potatoes to the pan with 1 tbsp / 15 ml olive oil, a generous pinch of salt, and a few grinds of pepper. Toss them well, then spread them out cut-side down where you can.
  • Roast the potatoes for 15 minutes. They won't be done yet, but the edges should look a little dry and the bottoms should be starting to color. Don't skip this unless your potatoes are tiny, since chicken thighs cook faster than potatoes.
  • While the potatoes roast, whisk together the honey, Dijon mustard, whole-grain mustard, garlic, lemon juice, remaining 1 tbsp / 15 ml olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a bowl large enough to hold the chicken. The sauce should taste punchy.
  • Pat the chicken dry with paper towels, then add it to the bowl and turn each piece until coated. If you have 10 extra minutes, let it sit while the potatoes finish their first roast; otherwise, keep moving. Do not pour all the extra sauce onto the pan yet. Spoon a little over the chicken now and save the rest for later.
  • Pull the pan from the oven and stir the potatoes once. Nestle the chicken between the potatoes, smooth side up, and scrape a thin layer of sauce over the top of each piece. Roast for 18 to 22 minutes, depending on the size of your chicken pieces. Start checking at 18 minutes if the thighs are small or if you're using breasts.
  • Scatter the frozen peas around the chicken and pile the spinach over the potatoes. Drizzle the reserved sauce over the greens, not directly onto the bare pan. Return the pan to the oven for 3 to 5 minutes, just until the peas are hot and the spinach slumps down.
  • Use an instant-read thermometer and check the thickest part of the largest piece. Poultry should reach 165°F / 74°C. If the chicken is done but you want more color, switch the oven to broil for 1 to 2 minutes, watching carefully because honey can burn quickly.
  • Let the pan sit for 5 minutes before serving. Spoon the mustardy pan juices over the chicken and potatoes, then finish with sliced spring onions if using. If the sauce looks a little separated, stir the juices around the potatoes and greens before serving.

Nutrition

Calories: 600kcalCarbohydrates: 39gProtein: 34gFat: 31gSaturated Fat: 7gCholesterol: 160mgSodium: 650mgPotassium: 920mgFiber: 5gSugar: 17gVitamin A: 3100IUVitamin C: 38mgCalcium: 90mgIron: 4mg
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