Honey Mustard Sheet Pan Chicken Dinner With Potatoes and Salad

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Honey Mustard Sheet Pan Chicken Dinner With Potatoes and Salad | Epicurious

By

Anna Stockwell

Honey Mustard Sheet Pan Chicken Dinner With Potatoes and Salad | Epicurious

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Yield

4

Rating

—

Ingredients

2 Tbsp. Dijon mustard

2 Tbsp. plus 2 tsp. honey

1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided

4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry

2 1/2 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

1 1/2 lb. baby Yukon Gold potatoes, halved

4 rosemary sprigs

1 garlic clove, finely grated

3 Tbsp. fresh lemon juice

4 tsp. whole grain mustard

1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces

1/2 cup parsley leaves

Instructions

Step 1

Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.

Step 2

Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes.

Step 3

Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.

Step 4

Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

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Honey Mustard Sheet Pan Chicken Dinner With Potatoes and Salad | Epicurious

By

Anna Stockwell

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Yield

4

Rating

—

Ingredients

2 Tbsp. Dijon mustard

2 Tbsp. plus 2 tsp. honey

1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided

4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry

2 1/2 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

1 1/2 lb. baby Yukon Gold potatoes, halved

4 rosemary sprigs

1 garlic clove, finely grated

3 Tbsp. fresh lemon juice

4 tsp. whole grain mustard

1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces

1/2 cup parsley leaves

Instructions

Step 1

Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.

Step 2

Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes.

Step 3

Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.

Step 4

Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

More Recipes You Might Like

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By Tiffy Chen

A satisfying weeknight dinner from cookbook author and TikTok creator Tiffy Chen. Serve this shrimp with rice or noodles.

Smoked Salmon Pasta

By Jesse Szewczyk

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Chicken and Rice Meatballs

By Chris Morocco

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Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

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By Neelam Batra

This flavorful Indian chicken dish features bone-in drumsticks and thighs in a rich, spicy curry sauce made with chiles, garlic, ginger, and more.

1 hr 30 min

Grain-Free Tahini Granola

By Andy Baraghani

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

More from Sheet Pan

View All →

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By Kate Winslow

Layers of thinly sliced zucchini, crumbled feta and fresh dill are bound with custardy eggs in this quick, Greek-inspired omelet.

1 hr

Sheet-Pan Peppers and Chickpeas With Ricotta

By Kendra Vaculin

Glazed sweet-sour peppers meet their match: a textural medley of crispy chickpeas, crunchy croutons, and a creamy swoosh of ricotta cheese.

Slow-Roasted Lamb

By Meliz Berg

Tender, fall-apart lamb slow-roasted on a bed of onions, garlic and fresh herbs, finished with a bright mint-coriander sauce. A hands-off roast perfect for a festive dinner—pop it in the oven and come back hours later to incredible, shreddable meat.

4 hr 45 min

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By Kendra Vaculin

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Sheet-Pan Salmon and Potatoes

By Kendra Vaculin

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30 min