American · main

Sheet-Pan Honey Mustard Chicken and Potatoes

Sheet-Pan Honey Mustard Chicken and Potatoes reads sweetness 7.2, richness 6.4 and floral 4.7 on Palate's 0–10 flavor X-ray — a American main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 7.3 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Sweetness 7.2 · Richness 6.4 · Floral 4.7 · Umami 4.1 · Allium 3.9 · Salinity 3.6 · Sourness 2.9 · Herbaceous 2.3 · Earthy 2.0 · Bitterness 1.8 · Nutty 1.7 · Warm Spice 1.6 · Heat 0.9 · Funk & Ferment 0.9 · Citrus 0.7

What's in it (12)

• yellow new potatoes — 680 g
• olive oil — 27 g
• salt — 7 g
• black pepper — 3 g
• honey — 79 g
• dijon mustard — 59 g
• grain mustard — 15 g
• unsalted butter — 27 g
• garlic — 9 g
• thyme — 1 g
• boneless chicken — 907 g
• parsley — 4 g

Time & effort: about 52 min (47 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 122.8 kcal, 16.2 g protein, 3.5 g fat, 9.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 425 F and set a rack in the center. Line a large rimmed sheet pan with foil for easy cleanup.
2. Toss the potatoes on the sheet pan with 1 tablespoon of the olive oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Spread them in a single layer and roast alone until just starting to soften and color at the edges, 15 minutes, to give them a head start before the chicken goes on.
3. While the potatoes roast, whisk the honey, Dijon mustard, whole grain mustard, melted butter, garlic, and thyme together in a medium bowl until smooth; this is the glaze, and you'll use it in two stages.
4. Pat the chicken thighs dry with paper towels and season all over with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss the thighs with the remaining 1 tablespoon olive oil.
5. Set aside about 3 tablespoons of the honey mustard glaze in a small bowl for brushing at the end; this keeps a clean, uncooked-raw-chicken-free portion for finishing.
6. Push the partially roasted potatoes to the edges of the pan. Nestle the chicken thighs skin-side up in the center and brush generously with the remaining glaze, letting any extra run down onto the potatoes.
7. Roast until the chicken skin is deeply golden and an instant-read thermometer inserted into the thickest thigh reads 165 F, 25-30 minutes, stirring the potatoes once halfway through so they color evenly.
8. If the skin isn't as browned as you'd like once the chicken is cooked through, run the pan under the broiler for 1-2 minutes, watching closely, until the glaze is bubbling and lightly charred at the edges.
9. Brush the chicken with the reserved clean glaze, scatter the parsley over the top, and let everything rest on the pan for 5 minutes before serving directly from the sheet pan.

Dishes with a similar flavor shape

• Sheet-Pan Balsamic Chicken with Brussels Sprouts — American
• Sheet-Pan Buffalo Chicken and Ranch Potatoes — American
• Halloumi Cheese And Mixed Beans Salad — Greek
• Cholent (Sabbath Overnight Beef, Bean and Barley Stew) — Ashkenazi
• Grilled Balsamic Glazed Chicken Breasts — American

Keep reading: what sweetness, richness, floral mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.