Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into even pieces)
- 1 lb baby gold potatoes, halved
- 1/2 lb fresh green beans, trimmed
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for the easiest possible cleanup. In a small mixing bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, dried thyme, salt, and pepper. This mixture will serve as both your marinade and your glaze.
- Place the chicken thighs and halved potatoes in a large bowl or directly on the sheet pan. Pour about two-thirds of the honey mustard mixture over them. Toss everything thoroughly to ensure the chicken and potatoes are well-coated. Spread them out in a single layer on the baking sheet, making sure not to crowd the pieces so they roast rather than steam.
- Slide the baking sheet into the oven and bake for 15 minutes. While the chicken and potatoes are cooking, toss your green beans in the remaining one-third of the honey mustard sauce. After the initial 15 minutes, remove the pan from the oven. Carefully move the chicken and potatoes aside to make room for the green beans.
- Return the pan to the oven and bake for another 10 to 12 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender. If you like a bit of char, turn on the broiler for the last 2 minutes. Remove from the oven, let the meat rest for 5 minutes, garnish with fresh parsley, and serve immediately.
- Cook Time: 40 minutes