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.