🍯 Sheet Pan Honey Mustard Chicken & Potatoes

👩‍🍳 Instructions:

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Toss the potatoes with olive oil, salt, and pepper. Spread them on the pan, cut side down.
3. Make the glaze: In a small bowl, whisk 3 tbsp mustard, ½ tbsp honey, garlic, thyme, salt, and pepper.
4. Add the chicken: Pat chicken dry and arrange it around the potatoes. Spread the mustard mixture evenly over the chicken.
5. Bake for 40–45 minutes until the chicken is almost done and potatoes are golden and tender.
6. Final glaze: Mix the remaining 1½ tbsp mustard and 1½ tbsp honey. Brush over the chicken and return to the oven for 5–7 more minutes (or until the chicken reaches 165°F / 74°C).
7. Serve immediately, garnished with more thyme or a squeeze of lemon if desired. 🍋

✅ Quick Tips:

• Broil for 2–3 minutes at the end for extra crisp. 🔥
• Add green beans or broccoli in the last 20 mins for a full meal. 🥦
• Keeps well in the fridge for 3–4 days in a sealed container. 🍱

Why you’ll love it:
One pan, big flavor, easy cleanup, and that rich honey mustard taste that hits all the right notes! 🎯💛