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Honey Mustard Chicken Bake with Potatoes

Close-up of glazed, baked chicken pieces served with roasted red potatoes from the Honey Mustard Chicken Bake with Potatoes.
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A simple, one-pan recipe for baking chicken pieces and potatoes coated in a sweet and tangy honey mustard sauce.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1.5 lbs small red potatoes, quartered
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a large baking sheet or 9×13 inch baking dish.
  2. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, Worcestershire sauce, and garlic powder to make the sauce. Set aside half of the sauce for later.
  3. Place the potatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them in a single layer.
  4. Place the chicken pieces among the potatoes. Pour the first half of the honey mustard sauce over the chicken and potatoes, tossing gently to coat everything evenly.
  5. Bake for 25 minutes.
  6. Remove the pan from the oven. Brush the remaining reserved sauce over the chicken pieces.
  7. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the potatoes are tender.
  8. Let the dish rest for 5 minutes before serving.

Notes

  • Use chicken thighs for juicier results, or breasts for a leaner option. Adjust cooking time slightly based on thickness.
  • If you prefer crispier potatoes, cut them smaller and toss them with the chicken for the entire baking time.
  • For a gluten-free meal, confirm your Worcestershire sauce does not contain gluten.

Nutrition

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