Flavorful Honey Mustard Chicken and Sweet Potatoes

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!

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

For the chicken:

• 6 bone-in, skin-on chicken thighs (pat dry before cooking for crispier skin)
• 2 tbsp olive oil (or any neutral oil like canola)

For the seasoning (chicken and vegetables):

• 1 tbsp chopped fresh rosemary
• 1 tbsp Italian herbs mix
• 1/4 tsp smoked paprika
• 2 shallots (thinly sliced, about 1/4-inch pieces)
• 1 tsp garlic powder (freshly ground preferred for more flavor)
• 1/8 tsp ground black pepper
• 2 sweet potatoes (cut into 1-inch chunks)
• 1/2 tsp salt
• 2 garlic cloves (minced)

For serving:

• honey mustard sauce (I use equal parts Dijon mustard and raw honey)

Step 1: Prepare Ingredients and Season the Chicken

• 6 bone-in, skin-on chicken thighs
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp Italian herbs mix
• 1/8 tsp ground black pepper
• 2 shallots
• 2 garlic cloves
• 2 sweet potatoes
• 1 tbsp chopped fresh rosemary
• honey mustard sauce

Pat the chicken thighs completely dry with paper towels—this is crucial for achieving crispy, golden skin.

Combine the salt, smoked paprika, garlic powder, Italian herbs mix, and black pepper in a small bowl to create your spice blend.

Season both sides of the chicken generously with this mixture, pressing it gently into the skin.

Thinly slice the shallots into 1/4-inch pieces, mince the garlic, and cut the sweet potatoes into 1-inch chunks.

Preheat your oven to 375°F.

Prepare your honey mustard sauce by whisking together equal parts Dijon mustard and raw honey until smooth.

Step 2: Sear the Chicken for Crispy Skin

• 2 tbsp olive oil
• seasoned chicken thighs from Step 1

Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.

Once hot, carefully place the seasoned chicken thighs skin-side down in the pan without moving them—let them cook undisturbed for 4-5 minutes to develop a golden, crispy crust.

Flip the chicken and cook for another 4-5 minutes on the meat side until nicely browned.

Transfer the seared chicken to a clean plate and set aside.

I find that resisting the urge to move the chicken while searing is the secret to getting that restaurant-quality crispy skin.

Step 3: Build Flavor with Aromatics and Vegetables

• 2 shallots
• 2 garlic cloves
• 2 sweet potatoes
• 1 tbsp fresh rosemary
• 1 tbsp Italian herbs mix

In the same skillet with the flavorful browned bits still clinging to the bottom, add the sliced shallots and cook for 1-2 minutes, stirring occasionally, until they begin to soften and release their sweetness.

Add the minced garlic and cook for another 30 seconds until fragrant.

Now add the sweet potato chunks, fresh rosemary, and Italian herbs mix to the pan, stirring everything together to coat with the oil and fond.

Cook for 2-3 minutes, allowing the vegetables to start caramelizing slightly and the herbs to bloom.

This technique of building flavor on the fond left from the chicken is what professional chefs call deglazing, and it adds incredible depth to every bite.

Step 4: Combine and Glaze with Honey Mustard

• seared chicken thighs from Step 2
• vegetable and herb mixture from Step 3
• honey mustard sauce from Step 1

Return the seared chicken thighs to the skillet, nestling them skin-side up among the vegetables.

Pour the honey mustard sauce evenly over the chicken, making sure to coat the skin and vegetables.

The sauce will create a glaze that will caramelize in the oven while keeping the chicken moist.

Transfer the entire skillet to your preheated 375°F oven.

Step 5: Braise in the Oven and Rest

Bake for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.

The skin should look glazed and caramelized, and the sweet potatoes should be tender when pierced with a fork.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it tender and moist.

I always rest my chicken because it makes a noticeable difference in the final texture and juiciness.

Step 6: Plate and Serve

Transfer the rested chicken thighs to your serving plates, dividing the roasted sweet potatoes and caramelized shallots among the portions.

Spoon any remaining pan sauce over the top.

Serve immediately while the chicken is still warm and the skin is at its crispiest.