I don’t know why I haven’t done a new sheet pan dinner recipe in a while. It’s probably because there’s just so many ideas I have scribbled down everywhere, and so little time to actually do them all!
But in any case, I’d like to remedy that situation because sheet pan dinners are so handy. The basic premise is as the name would suggest, pile things on a giant cookie sheet, and roast into perfection.
Today’s recipe is the classic honey mustard flavor combo with chicken and potatoes. Definitely a win win all around for whenever you’re not sure what to make for dinner. These classic flavors have always been a great crowd pleaser for me.
Seasonal Tip: You can do any veggie you’d like with this sheet pan dinner. I just did asparagus since I first made it in the spring. But try using broccolini or broccoli during the winter months. Also you can cook whatever veggie you’d like separate from the chicken and potatoes as well if that makes things easier.
How to make this sheet pan dinner:
- Start by prepping the potatoes into pieces about 1″x 2″, you just want them to be a size that will cook within the 40 minutes it takes to cook the chicken thighs.
- Prep the veggie you’re going to be using and set it aside, (it will go in the oven towards the end of the cooking time).
- Next you’ll want to mix together the honey mustard mixture, (pictured below).
- Then lay out the chicken thighs and potatoes on a parchment lined baking sheet. Try and place the potatoes with the cut sides down for the best caramelization.
- Spoon the honey mustard mixture over the chicken thighs and potatoes.
- Then roast into perfection, adding the veggies towards the end of the cooking time. For asparagus, it took about 8 minutes until it was tender for small spears.
Tip #2: I used fresh rosemary here because we love it so much, but fresh thyme would be just as good too!
Tip #3: Use the back of a spoon to spread the honey mustard mixture evenly over the bacon wrapped chicken thighs. For the potatoes it’s more than fine just to dot the sauce evenly over the top.
More Sheet Pan Dinner Recipe Inspiration:
- Simple Italian Chicken and Veggie Sheet Pan Dinner
- Lemon Chicken and Asparagus Sheet Pan Dinner
- Balsamic Roasted Chicken and Veggie Sheet Pan Dinner
- Sheet Pan Fajita Meal Prep
- Honey Garlic Chicken and Veggie Sheet Pan Stir Fry
- Garlic Herb Chicken and Asparagus Meal Prep
- Sheet Pan Fajita Salad Bowls
And that’s all there is to it, after everything is golden and roasted, you’re ready to eat! I absolutely love meals like this for the simplicity. But you don’t need to worry about flavor either because this dinner disappeared in record time – with no leftovers!Print
Classic favorite flavors combined into one easy dinner!
4 chicken thighs, bone-in, about 2 pounds
4 ounces bacon, 4 slices, cut in half lengthwise to make 8 short strips
1 1/2 pounds Yukon gold potatoes, cut into 1″ x 2″ pieces
2 Tablespoons olive oil + 1 Tablespoon for the veggies
2 Tablespoons honey
3 Tablespoons stoneground mustard
2 Tablespoons Dijon mustard
1 Tablespoon + 1 Teaspoon chopped fresh rosemary
1 clove garlic, minced
2 Teaspoons dried onion granules
1/2 teaspoon dried garlic granules
1 Teaspoon sea salt
1 1/2 pounds veggie of choice, I used asparagus, tough ends trimmed
Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
Evenly space the chicken thighs on the baking sheet, and lay 2 cut strips of bacon over each chicken thigh, tucking the ends under. Place the potatoes on the baking sheet around the chicken thighs, putting as many cut sides down as possible.
In a small bowl, mix together the olive oil, honey, stoneground mustard, Dijon mustard, rosemary, garlic, dried onion and garlic, and sea salt until combined. Evenly portion out the honey mustard sauce over the chicken thighs and potatoes, using the back of a spoon to coat the bacon wrapped chicken thighs.
Place the sheet pan in the oven and bake for about 35 minutes, or until the chicken is mostly done in the center and the potatoes are tender and golden brown. Toss the asparagus with the remaining 1 tablespoon of olive oil and place it around the edges of the baking sheet. Use a spoon to push the chicken and potatoes together a bit to create space for the veggies. Roast again just until the asparagus is tender, 6-8 minutes.
For the veggies you can also place them on a separate baking sheet and place it in the oven near the end of the cooking time.
Keywords: Paleo, Gluten Free, Dairy Free, Sheet Pan Dinner