sheet pan chicken and potatoes

 SINGLE POT QUICK DINNER! The best honey mustard sauce paired with tender, juicy oven-baked chicken.

Ingredients:

1. 1 ½ pounds fingerling potatoes, halved lengthwise
2. 1 ½ tablespoons olive oil
3. Kosher salt and freshly ground black pepper, to taste
4. 4 ½ tablespoons coarse ground Dijon mustard, divided
5. 2 tablespoons honey, divided
6. 3 cloves garlic, minced
7. 1 tablespoon chopped fresh thyme leaves
8. 6 bone-in, skin-on chicken thighs

Instructions:

Step:No:01

Set oven temperature to 425°F. Apply a thin layer of oil or nonstick spray on a baking sheet.

Step:No:02

Arrange potatoes on the baking sheet that has been preheated in a single layer. Add the olive oil and season to taste with salt and pepper. After giving the potatoes a gentle toss to mix, lay the cut side down.

Step:No:03

3 tablespoons Dijon, 1/2 tablespoon (1 1/2 teaspoons) honey, garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper should all be combined in a small bowl.

Step:No:04

Pat chicken dry with paper towels. Around the potatoes on the prepared baking sheet, arrange the chicken in a single layer. Evenly cover the chicken with the Dijon mixture; add salt and pepper to taste.

Step:No:05

Put in the oven and bake for 40 to 45 minutes, or until the potatoes are soft and the chicken is almost cooked through.

Step:No:06

Whisk the remaining 1 1/2 teaspoons of Dijon and 1 1/2 tablespoons of honey together in a small dish. Dredge the chicken's tops in the Dijon mixture. Put in the oven and bake for a further five minutes, or until the chicken is cooked through.

Step:No:07

Serve right away. 

more details for recipes:https://damndelicious.net/2024/06/14/sheet-pan-honey-mustard-chicken-and-potatoes/