Sheet pan meals are all the rage! And for good reason! Essentially one dish to wash, one cook time and dinner magically appears. Cassy Joy from Fed & Fit is rocking the sheet pan meal game which made me want to try it out myself.
I whipped up a batch of honey mustard chicken thighs with roasted potatoes in one fell swoop the other night. This is perfect for those nights when you don't have a ton of time to spend hands on in the kitchen. This would also be a great meal to bring to new parents! Leftovers taste great cold or you can reheat at 275F for a 30 minutes or so.
Edith is getting more interested and adventurous in the kitchen, which means I get to come up with tasks she can help with. For this particular meal, she was in charge of whisking the honey mustard sauce. I am now proficient at getting mustard stains out of clothes. Thanks Norwex.
I can't tell you how much I love cooking with her. Cooking is one of my favorite things to do, so to be able to share the process with her is awesome!
Honey Mustard Baked Chicken Thighs and Roasted Potato Sheet Pan Dinner
Time: 20 minutes active, 2+hours inactive
- 4 chicken thighs, bone-in & skin-on
- 1 lb yukon gold or other small waxy potatoes
- 1/4 cup + 1tbls olive oil, divided
- 3 TBLS yellow mustard
- 2 TBLS honey
- 1 tsp paprika
- 1/2 tsp garlic flakes
- 1/2 tsp salt
- Additional salt and pepper for potatoes
- Small handful fresh parsley, chopped
In a small bowl, make the honey mustard marinade by whisking together 1/4 cup olive oil, mustard, honey, paprika, garlic, and 1/2 tsp salt.
In a sealable bag ( I like this silicone one since I can use it in the freezer and sous vide) add the chicken thighs and honey mustard sauce. Seal the bag, massage the sauce into the chicken and allow to marinate in the fridge for at least one hour or overnight.
When you're ready to eat some foods...
Preheat the oven to 375F.
On a large rimmed baking sheet, spread the potatoes in a single layer and drizzle with the remaining tablespoon of olive oil. Sprinkle generously with fresh cracked salt and pepper.
Nestle the chicken thighs, skin side up, between the potatoes. Brush any remaining marinade from the bag on top of the chicken.
Bake at 375F for 45minutes or until chicken reaches internal temp of 165.
Turn the oven to broil and roast for an additional 3-5 minutes to get a nice crisp on the chicken skin and potatoes.
Remove from oven and top with chopped parsley. Serve with a garden salad or your favorite greens!