Sheet Pan Honey Mustard Chicken and Potatoes

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

1 1/2 pounds fingerling potatoes (halved lengthwise)

1 1/2 tablespoons olive oil

Kosher salt and freshly ground black pepper (to taste)

4 1/2 tablespoons coarse ground Dijon mustard (divided)

2 tablespoons honey (divided)

3 cloves garlic (minced)

1 tablespoon chopped fresh thyme leaves

6 bone-in, skin-on chicken thighs

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine, and place potatoes cut side down.

In a small bowl, whisk together 3 tablespoons Dijon, 1/2 tablespoon (1 1/2 teaspoons) honey, garlic, thyme, 1 teaspoon salt and 1/2 teaspoon pepper.

Using paper towels, pat chicken dry. Place chicken in a single layer around the potatoes on the prepared baking sheet. Spread Dijon mixture evenly over the chicken; season with salt and pepper, to taste.

Place into oven and bake until the chicken is almost cooked through and the potatoes are tender, about 40-45 minutes.

In a small bowl, whisk remaining 1 1/2 tablespoons Dijon and 1 1/2 tablespoons honey. Brush tops of chicken with Dijon mixture. Place into oven and bake until the chicken is cooked through, an additional 5 minutes.

Serve immediately.