Sheet Pan Honey Mustard Chicken and Potatoes
This simple Sheet Pan Honey Mustard Chicken and Potatoes is a chicken dinner recipe that is easy to make for a busy weeknight meal! The rainbow colored veggies and simple homemade honey mustard sauce make it a kid friendly option for busy families.
Chicken is such an easy and frugal option for dinner time but sometimes it can be easy to get into a rut in how to make it. Adding a simple honey mustard sauce to the chicken and cooking it over some simple seasoned potatoes is a deceptively delicious way to prepare it.
The rainbow veggies are a fun way to entice kids to be excited for dinner. Keep up the rainbow and honey theme by serving the chicken and potatoes with honey lime fruit salad.
We also like to serve this with this easy Irish soda bread and Mango Herbal Iced Tea both of which the kids can help make.
Ingredients
- purple potatoes
- red potatoes
- yellow potatoes
- brussel sprouts
- olive oil
- seasoning salt
- rosemary
- Dijon style mustard
- honey
- dried dill
- orange marmalade
- boneless skinless chicken thighs
What are purple potatoes?
Purple potatoes are naturally that rich deep purple color, and that color remains even after cooking! Due to their dark color they are a high antioxidant food so they have more health benefits than your usual potato.
Sometimes you can find purple potatoes at your regular grocery store but they are often easier to find at more specialized stores like Sprouts Farmer’s Market. You also may be able to find them at your local farmer’s market or buying from a local farmer.
Possible substitutions:
I used a variety of potatoes for color more than anything else. I’ve found kids are more open to trying new foods when it looks fun. If you are unable to find purple potatoes then just buy a little extra of the red and yellow.
You could also use chicken things with the skin on which would give you that yummy crispy skin. If you choose to use bone in chicken thighs you will have to adjust the cooking time a bit.
See my top tips below for information on how to test chicken for doneness.
How to make this:
- Preheat oven to 400 degrees F. Grease a cookie sheet with cooking spray.
- Halve the brussel sprouts and quarter the potatoes. If there are small potatoes, cut those in half. Place all the veggies onto the prepared cookie sheet.
- Drizzle olive oil over the vegetables and season with the seasoned salt and rosemary.
- In a small bowl, mix together the honey, Dijon style mustard, dried dill, and orange marmalade. Set aside half of the honey mustard sauce to use for serving.
- Brush both sides of the chicken thighs with the remaining sauce and place the chicken thighs over the vegetables on the cookie sheet.
- Bake for 25-30 minutes until the chicken is cooked through and potatoes are tender.
Top Tips
According to the USDA chicken should be cooked to a minimum of 165℉ when measured at the thickest part and not touching the bone.
A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.
Top Tips for cooking with kids
This is a really simple recipe for kids to make by themselves. There is minimal prep involved and simple cutting skills needed.
If you have a variety of ages you can divide up the children to help prepare different parts of the dinner. The smallest children can help prepare the cookie sheet, the sauce, and the chicken.
Older children can be in charge of cutting the potatoes and brussel sprouts and arranging them on the cookie sheet.
See here for more tips on cooking with kids!
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Other recipes you may like:
- Sheet Pan Maple Balsamic Chicken with Sweet Potatoes and Brussels Sprouts
- Pierogies and Kielbasa Sheet Pan
- Sausage and Veggie Hoagies
- Sheet Pan Gnocchi and Veggies
- Rosemary Mustard Chicken and Veggies Sheet Pan
Ingredients
- 1 pound purple potatoes
- 1 pound red potatoes
- 1 pound yellow potatoes
- 3.75 pounds brussel sprouts
- 2 Tablespoons olive oil
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon dried rosemary
- 1/3 cup Dijon style mustard
- 1/3 cup honey
- 1 1/2 Tablespoons dried dill
- 2 Tablespoons orange marmalade
- 1 1/2 pounds boneless skinless chicken thighs
Instructions
- Preheat oven to 400 degrees F. Grease a cookie sheet with cooking spray.
- Halve the brussel sprouts and quarter the potatoes. If there are small potatoes, cut those in half. Place all the veggies onto the prepared cookie sheet.
- Drizzle olive oil over the vegetables and season with the seasoned salt and rosemary.
- In a small bowl, mix together the honey, Dijon style mustard, dried dill, and orange marmalade. Set aside half of the honey mustard sauce to use for serving.
- Brush both sides of the chicken thighs with the remaining sauce and place the chicken thighs over the vegetables on the cookie sheet.
- Bake for 25-30 minutes until the chicken is cooked through and potatoes are tender.