Dinner has never looked so good. We’re talking Sheet Pan Honey Dijon Crispy Chicken with roasted potatoes and apples. It’s phenomenal, and I absolutely don’t say that lightly. And the best part? Phenomenal meals don’t need to take long to make, especially when you make them on a sheet pan. This one is cozy, flavorful, and the kind of dinner that makes your whole kitchen smell like fall.
Here’s the thing: I love a meal that looks impressive but secretly took almost no effort, and this one checks those boxes. You get crispy, golden chicken with crackly skin, potatoes that soak up every drop of flavor, and apples that caramelize into little pockets of sweetness. It’s that sweet–savory balance that feels like fall in the best possible way. And the sauce? It’s only a handful of ingredients, but somehow it tastes like you’ve been working on it all afternoon.
Another thing that makes this dinner a true hero: the sheet pan does almost all the work (no offense to you!). Once everything is brushed with the honey dijon mixture and tucked around the chicken, your job is basically done. You pop it in the oven, let the heat work its magic, and enjoy the way your kitchen suddenly smells like the coziest fall candle you didn’t have to buy. When it comes out, everything is tender, caramelized, and ready to toss in those delicious chicken juices that naturally form on the pan.
It’s the kind of meal that brings everyone to the kitchen before you even call them. And once you make it, you’ll understand why it’s one of those dinners you’ll be adding to the regular rotation immediately. Nothing fussy or complicated, just simple ingredients coming together in the most phenomenal, comforting way.
What You Need to Make This Honey Dijon Chicken Recipe
- Fingerling Potatoes: These small, tender potatoes roast perfectly and get those golden edges we all love. Halved or quartered, they become the cozy, carby base of this sheet pan dinner.
- Olive Oil: Just a little drizzle helps the potatoes crisp up and gives everything that gorgeous roasted flavor. Use your favorite everyday olive oil here.
- Coarse Dijon Mustard: This is the star of the sauce! Coarse dijon adds tang, texture, and big flavor. It’s what makes the chicken taste like you did so much more than whisk together a few pantry staples.
- Honey: A touch of sweetness balances the mustard and helps everything caramelize in the oven. It’s subtle, warm, and absolutely essential.
- Garlic: Mashed garlic adds a bold, savory punch to the sauce.
- Paprika: A teaspoon of paprika adds warmth and color without overpowering anything. It ties the honey-dijon combo together perfectly.
- Kosher Salt and Black Pepper: Simple, classic seasoning that brings out all the natural flavors in the chicken, potatoes, and apples.
- Fresh Thyme: A must for fall dinners! Fresh thyme adds earthy, herby brightness and makes the whole dish smell irresistible as it cooks.
- Bone-In, Skin-On Chicken Thighs: The key to crispy, juicy chicken. Patting them dry helps the skin roast to perfection.
- Apples: Honey crisp is my go-to since they hold up well in the oven and add that sweet, caramelized bite that makes this sheet pan dinner feel extra special.
How to Make This Perfect Sheet Pan Honey Dijon Crispy Chicken
To make this sheet pan chicken recipe, start by preheating your oven to 425F. Prepare the potatoes by washing them and cutting them into halves or quarters, then add them to a baking sheet. Drizzle the potatoes with the olive oil and season with a pinch of salt and pepper. Toss to coat and spread them out evenly.
Next, prepare the sauce. In a medium bowl, whisk together the coarse dijon mustard, honey, mashed garlic, paprika, thyme, kosher salt, and black pepper. Set the mixture aside. Pat the chicken thighs very dry with a paper towel. Add the chicken to the baking sheet, nestling the pieces between the potatoes. Brush the chicken generously with half of the mustard mixture.
Place the baking sheet into the oven and bake for 30 minutes. While the chicken cooks, slice the apples into bite-size pieces and set them aside. After 30 minutes, remove the baking sheet from the oven. Add the chopped apples to the tray, spreading them among the potatoes. Brush the chicken, potatoes, and apples with the remaining mustard mixture.
Return the baking sheet to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165F. If the chicken skin browns too quickly, loosely cover the tray with foil. Once done, remove the tray from the oven and gently toss everything so the juices coat the potatoes and apples before serving.
Frequently Asked Questions
Honey crisp is my favorite, but Pink Lady, Fuji, and Gala all hold their shape well and caramelize great.
Definitely. Baby gold potatoes, red potatoes, or even diced russets will work. Just keep the pieces roughly the same size so they roast evenly.
Yes! All ingredients are naturally gluten-free. Just double-check that your mustard is labeled gluten-free if you need it certified.
Use a meat thermometer and remove the chicken once it reaches an internal temperature of 165°F.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 ½ Pounds Fingerling Potatoes, washed and cut into halves or quarters
- 2 Tablespoons Olive Oil
- ¼ Cup Coarse Dijon Mustard
- 2 Tablespoons Honey
- 3 Cloves Garlic, mashed
- 1 Teaspoon Paprika
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 ½ Tablespoons Fresh Thyme, stems removed and chopped finely
- 4 Large Bone-in Skin-on Chicken Thighs, pat dry
- 2 Apples, sliced (I prefer Honey Crisp apples)
Instructions
- To make this sheet pan chicken recipe, start by preheating your oven to 425F.
- Prepare the potatoes by washing them and cutting them into halves or quarters, then add them to a baking sheet. Drizzle the potatoes with the olive oil and season with a pinch of salt and pepper. Toss to coat and spread them out evenly.
- Next, prepare the sauce. In a medium bowl, whisk together the coarse dijon mustard, honey, mashed garlic, paprika, thyme, kosher salt, and black pepper. Set the mixture aside.
- Pat the chicken thighs very dry with a paper towel. Add the chicken to the baking sheet, nestling the pieces between the potatoes. Brush the chicken generously with half of the mustard mixture.
- Place the baking sheet into the oven and bake for 30 minutes. While the chicken cooks, slice the apples into bite-size pieces and set them aside.
- After 30 minutes, remove the baking sheet from the oven. Add the chopped apples to the tray, spreading them among the potatoes. Brush the chicken, potatoes, and apples with the remaining mustard mixture.
- Return the baking sheet to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165F. If the chicken skin browns too quickly, loosely cover the tray with foil.
- Once done, remove the tray from the oven and gently toss everything so the juices coat the potatoes and apples before serving.
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