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Honey Mustard Chicken and Potatoes Bake

Two pieces of glazed Honey Mustard Chicken Bake with Potatoes, glistening with sauce and spices on a white plate.
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A simple recipe for baking chicken and potatoes together in one dish using a sweet and tangy honey mustard sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1.5 lbs Yukon Gold or red potatoes, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup Dijon mustard
  • 0.25 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13 inch baking dish or line it with parchment paper.
  2. In a large bowl, toss the cut potatoes with the olive oil, salt, and pepper until coated. Spread the potatoes in a single layer in the prepared baking dish.
  3. Bake the potatoes alone for 15 minutes to give them a head start.
  4. While the potatoes bake, prepare the sauce. Whisk together the Dijon mustard, honey, apple cider vinegar, and garlic powder in a small bowl until smooth.
  5. Remove the dish from the oven. Place the chicken pieces among the partially cooked potatoes.
  6. Pour the honey mustard sauce evenly over the chicken and potatoes. Turn the chicken pieces to coat them lightly.
  7. Return the dish to the oven and bake for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender.
  8. Let the dish rest for 5 minutes before serving.

Notes

  • For crispier potatoes, toss them with a little extra oil before the initial bake.
  • If using chicken thighs, they may require 5-10 minutes longer cooking time than breasts.
  • Basting the chicken with extra sauce halfway through the final bake time adds more glaze.

Nutrition

Find it online: https://magazinemeal.com/honey-mustard-chicken-bake-with-potatoes/