Sheet Pan Honey Mustard Chicken and Potatoes Meal Prep
This Sheet Pan Honey Mustard Chicken and Potatoes is a flavorful, easy-to-make dish that’s perfect for meal prepping. The combination of tender chicken thighs and roasted potatoes, all coated in a delicious honey mustard glaze, ensures a satisfying and nutritious meal that stores well for days.
Cuisine: American
Cooking time: 40 minutes
Serves: 4
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- 1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- 2. In a bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, black pepper, and paprika to create the marinade.
- 3. Place the chicken thighs in a large bowl and pour half of the honey mustard marinade over them, ensuring they are well coated.
- 4. In another bowl, toss the halved baby potatoes with the remaining marinade until evenly coated.
- 5. Arrange the chicken thighs on one side of the sheet pan and the potatoes on the other side. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
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