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.
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.
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.