SHEET PAN HONEY DIJON CRISPY CHICKEN with roasted potatoes and apples

45 mins
Serves 4
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Directions

  1. 1Preheat oven to 425F.
  2. 2Preheat oven to 425F.
  3. 3Preheat oven to 425F.
  4. 4Add cut potatoes to a half or full size baking sheet and toss with olive oil and a pinch of salt and pepper.
  5. 5Add cut potatoes to a half or full size baking sheet and toss with olive oil and a pinch of salt and pepper.
  6. 6Add cut potatoes to a half or full size baking sheet and toss with olive oil and a pinch of salt and pepper.
  7. 7In a medium bowl, whisk together the dijon mustard, honey, garlic, paprika, thyme, salt and pepper.
  8. 8In a medium bowl, whisk together the dijon mustard, honey, garlic, paprika, thyme, salt and pepper.
  9. 9In a medium bowl, whisk together the dijon mustard, honey, garlic, paprika, thyme, salt and pepper.
  10. 10Set aside the mustard mixture.
  11. 11Set aside the mustard mixture.
  12. 12Set aside the mustard mixture.
  13. 13Pat your chicken very dry.
  14. 14Pat your chicken very dry.
  15. 15Pat your chicken very dry.
  16. 16Add the chicken to the baking tray, nestling in between the potatoes.
  17. 17Add the chicken to the baking tray, nestling in between the potatoes.
  18. 18Add the chicken to the baking tray, nestling in between the potatoes.
  19. 19Brush the chicken generously with half of the mustard mixture.
  20. 20Brush the chicken generously with half of the mustard mixture.
  21. 21Brush the chicken generously with half of the mustard mixture.
  22. 22Bake for 30 minutes.
  23. 23Bake for 30 minutes.
  24. 24Bake for 30 minutes.
  25. 25Remove the tray from the oven.
  26. 26Remove the tray from the oven.
  27. 27Remove the tray from the oven.
  28. 28Chop apples into bite-size pieces then spread them onto the baking tray, nestling among the potatoes.
  29. 29Chop apples into bite-size pieces then spread them onto the baking tray, nestling among the potatoes.
  30. 30Chop apples into bite-size pieces then spread them onto the baking tray, nestling among the potatoes.
  31. 31Brush the apples, potatoes and chicken with the remaining sauce.
  32. 32Brush the apples, potatoes and chicken with the remaining sauce.
  33. 33Brush the apples, potatoes and chicken with the remaining sauce.
  34. 34Place the tray back in the oven for an additional 15 minutes (or until the internal temperature reaches 165F).
  35. 35Place the tray back in the oven for an additional 15 minutes (or until the internal temperature reaches 165F).
  36. 36Place the tray back in the oven for an additional 15 minutes (or until the internal temperature reaches 165F).
  37. 37If the chicken skin is getting too browned, cover with foil.
  38. 38If the chicken skin is getting too browned, cover with foil.
  39. 39If the chicken skin is getting too browned, cover with foil.
  40. 40Remove from oven.
  41. 41Remove from oven.
  42. 42Remove from oven.
  43. 43Toss everything together so the juices from the chicken coats the potatoes and apples well.
  44. 44Toss everything together so the juices from the chicken coats the potatoes and apples well.
  45. 45Toss everything together so the juices from the chicken coats the potatoes and apples well.
  46. 46Enjoy!
  47. 47Enjoy!
  48. 48Enjoy!

Ingredients

  • 1.5 lbs fingering potatoes, washed and cut into halves or quarters
  • 1.5 lbs fingering potatoes, washed and cut into halves or quarters
  • 1.5 lbs fingering potatoes, washed and cut into halves or quarters
  • 2 tb olive oil
  • 2 tb olive oil
  • 2 tb olive oil
  • 0.25 cup coarse dijon mustard
  • 0.25 cup coarse dijon mustard
  • 0.25 cup coarse dijon mustard
  • 2 tb honey
  • 2 tb honey
  • 2 tb honey
  • 3 cloves garlic, mashed
  • 3 cloves garlic, mashed
  • 3 cloves garlic, mashed
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 0.5 tsp ground black pepper
  • 1.5 tb fresh thyme, stems removed and chopped finely
  • 1.5 tb fresh thyme, stems removed and chopped finely
  • 1.5 tb fresh thyme, stems removed and chopped finely
  • 4 large bone-in, skin-on chicken thighs, pat dry
  • 4 large bone-in, skin-on chicken thighs, pat dry
  • 4 large bone-in, skin-on chicken thighs, pat dry
  • 2 apples, sliced (I prefer Honey Crisp apples)
  • 2 apples, sliced (I prefer Honey Crisp apples)
  • 2 apples, sliced (I prefer Honey Crisp apples)

Equipment

baking sheetmedium bowlfoil (optional)

Tips

  • Pat your chicken very dry for crispy skin.
  • If chicken skin browns too much, cover with foil.