Here’s my go-to honey mustard chicken and sweet potatoes recipe, combining tender chicken pieces and perfectly roasted sweet potatoes, all coated in a simple homemade honey mustard sauce.
This dish has become my weeknight dinner hero – it’s one of those meals that my whole family looks forward to, and I love how everything cooks on one sheet pan. Plus, the leftovers make a great lunch the next day, if they last that long!
Why You’ll Love This Honey Mustard Chicken
- One-pan meal – Everything cooks together in a single pan, which means less cleanup and more time to enjoy your evening.
- Perfect weeknight dinner – Ready in about an hour, this dish fits perfectly into your busy schedule while still delivering a homemade, satisfying meal.
- Budget-friendly ingredients – Chicken thighs are not only more affordable than breast meat, but they’re also more flavorful and harder to overcook.
- Naturally gluten-free – This recipe is perfect for those avoiding gluten, and it’s packed with protein and healthy sweet potatoes.
- Customizable seasoning – The combination of fresh herbs and warming spices makes this dish flavorful, and you can easily adjust the seasonings to your taste.
What Kind of Chicken Thighs Should I Use?
For this recipe, bone-in, skin-on chicken thighs are the way to go – and there’s a good reason for that. The bones help keep the meat juicy during cooking, while the skin gets nice and crispy in the oven. You can find these at most grocery stores, usually packaged with about 4-6 thighs per pack. If you’re shopping at the meat counter, look for thighs that are roughly the same size so they’ll cook evenly. While you could use boneless skinless thighs in a pinch, you’ll miss out on that golden, crispy skin and some of the flavor that comes from cooking with the bone in. Just make sure your chicken thighs are fresh (check the date!) and pat them dry with paper towels before seasoning – this helps get that skin extra crispy.
Options for Substitutions
This recipe is pretty adaptable and here’s how you can switch things up:
- Chicken thighs: While chicken thighs give you the juiciest result, you can use chicken breasts if you prefer. Just reduce cooking time by about 5-7 minutes since breasts cook faster and can dry out more easily.
- Sweet potatoes: Regular potatoes work fine here, or try butternut squash for a similar sweet flavor. Just keep the pieces similar in size for even cooking.
- Shallots: No shallots? Use half a medium onion instead. Red or yellow onions both work great.
- Fresh rosemary: If you don’t have fresh rosemary, use 1 teaspoon dried rosemary instead. Fresh thyme would also work nicely here.
- Italian herbs mix: Make your own mix with dried basil, oregano, and thyme, or use Herbs de Provence as a good stand-in.
- Smoked paprika: Regular paprika works too, though you’ll miss that smoky flavor. A pinch of chipotle powder can add back some smokiness if you have it.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking chicken thighs is not getting the skin crispy enough – to achieve that perfect crunch, make sure to pat the chicken completely dry with paper towels before seasoning and place them skin-side down in a hot pan without moving them for at least 6-8 minutes. A common error with sweet potatoes is cutting them into uneven sizes, which leads to inconsistent cooking – aim for uniform 1-inch cubes so they’ll cook at the same rate and become tender just as the chicken finishes. When it comes to seasoning, don’t make the mistake of only seasoning the skin – lift the skin gently and season the meat underneath too, which will give you more flavor throughout. For the best results, let the chicken rest for 5-10 minutes after cooking, allowing the juices to redistribute and keeping the meat moist and tender.
What to Serve With Honey Mustard Chicken?
Since this dish already includes sweet potatoes, you’ll want to focus on adding some green vegetables to round out your meal. A simple side of roasted broccoli or Brussels sprouts works really well with the sweet and tangy honey mustard flavors. If you’re looking for something lighter, try a crisp green salad with a light vinaigrette – the fresh crunch provides a nice contrast to the tender chicken and soft sweet potatoes. For extra color and nutrition, steamed green beans tossed with a bit of butter and almonds would also pair perfectly with this cozy main dish.
Storage Instructions
Keep Fresh: This honey mustard chicken and sweet potatoes makes great leftovers! Pack it in an airtight container and pop it in the fridge for up to 4 days. The flavors actually get even better as they meld together, making this perfect for meal prep.
Freeze: If you want to save some for later, this dish freezes really well. Just let it cool completely, then transfer to a freezer-safe container. It’ll keep nicely for up to 3 months. I like to portion it out before freezing so I can grab single servings when needed.
Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave for 2-3 minutes, stirring halfway through. For better results, reheat in the oven at 350°F for about 15-20 minutes – this helps keep the chicken skin crispy. If it seems a bit dry, just drizzle with extra honey mustard sauce.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-120 g
- Fat: 70-80 g
- Carbohydrates: 80-90 g
Ingredients
- 6 chicken thighs, bone-in with skin intact
- Salt and pepper to taste
- 2 tablespoons olive oil, extra virgin
- 2 shallots, peeled and diced
- 2 garlic cloves, finely chopped
- 2 sweet potatoes, peeled and diced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon italian herbs mix
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon black pepper
- Honey mustard sauce for serving
Step 1: Preheat and Season
Preheat your oven to 375˚F (190˚C).
While the oven is warming up, season the chicken generously with salt and pepper, ensuring all sides are coated for a balanced flavor.
Step 2: Sear the Chicken
In a large ovenproof skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat.
Once the oil shimmers, carefully add the seasoned chicken to the pan.
Sear the chicken until the skin is crispy and golden, approximately 4-5 minutes per side.
Transfer the chicken to a plate and set aside.
Step 3: Prepare the Vegetables
In the same skillet, add the remaining olive oil.
Introduce the shallots, potatoes, rosemary, and Italian seasoning, stirring to combine all the flavors.
Cook the mixture for 2-3 minutes or until the shallots begin to soften.
Step 4: Combine and Bake
Return the seared chicken to the skillet, ensuring to include any juices that may have accumulated on the plate.
Pour the honey mustard sauce over the chicken and toss everything gently to coat.
Transition the skillet to the preheated oven.
Step 5: Bake and Rest
Bake the chicken in the oven until it reaches an internal temperature of 165˚F (74˚C) on an instant-read thermometer, which should take approximately 30 minutes.
After baking, allow the chicken to rest for 5 minutes.
This rest period will enable the juices to redistribute throughout the chicken, enhancing its flavor and juiciness.
Step 6: Serve
After resting, serve the chicken with the roasted potatoes and shallots from the skillet.
Enjoy your perfectly cooked meal!