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Double the Mustard Sheet Pan Chicken
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Double the Mustard Sheetpan Chicken

Wildly delicious flavor and a moist tender chicken for an easy work-nite dinner or a special occasion celebration.
Course Main Course
Cuisine American
Keyword chicken with flavor, roasted potatoes, sheet pan, Easy Cooking, flavor rich, healthy
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4

Equipment

  • sheet pan

Ingredients

  • 1 2 ½-3 lb. chicken
  • 2 Tbs. Buzz Savories Honey Mustard
  • 1 Tbs. Buzz Savories Artisanal Honey
  • ⅓ cup olive oil
  • 3 Tbs. olive oil for potatoes
  • 2 ½ tsp. kosher salt, divided
  • 2 tsp pepper
  • 1½ lbs. Yukon Gold potatoes, halved
  • 4 sprigs rosemary (optional)
  • ½ cup parsley leaves (chop finely)
  • 1 tsp smoky paprika (optional)

Instructions

  • Place a rack in top third of oven; preheat to 375 Degrees.
  • Cut chicken into the parts you prefer - quarters, halves, wings, legs, thighs.
    1 2 ½-3 lb. chicken
  • Whisk Honey Mustard, 1 Tbs. Buzz Savories Honey, and 1 Tb. olive oil in a medium bowl to combine.
    2 Tbs. Buzz Savories Honey Mustard, 1 Tbs. Buzz Savories Artisanal Honey, ⅓ cup olive oil
  • Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Transfer to the bowl with honey mustard and toss to coat. Ideally, marinate the chicken for 3 hours, covered in the refrigerator.
    2 tsp pepper, 2 ½ tsp. kosher salt, divided
  • Cut potatoes in halves or if you are using whole and large potatoes, cut in cubes then toss in 3 Tbs. olive, 1 tsp. salt and remaining 1/2 tsp. pepper.
    3 Tbs. olive oil, 1½ lbs. Yukon Gold potatoes, halved
  • Pat the chicken lightly with a paper towel to remove excess marinade and transfer to the sheet pan, skin side up. Discard the remaining marinade.
  • Arrange potatoes around the edges of the sheet pan, and if moisture accumulates in the pan, pat it with a paper towel to absorb the moisture before the roasting process begins.
  • Arrange rosemary over the potatoes (if using).
    4 sprigs rosemary (optional)
  • Sprinkle the chicken with the paprika (if using).
    1 tsp smoky paprika (optional)
  • Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 155 Degrees. 30-40 minutes.
  • After 15 minutes flip the potatoes so that they may brown on another side.
  • Sprinkle the parsley over the chicken before serving.
    ½ cup parsley leaves (chop finely)

Notes

Cut the chicken in the pieces you prefer to serve - halves, quarters, breast/legs/thigh. They all work, and when I cannot find a small chicken, buy the 4-5 lb. chicken. Roasting time is longer.
Do Ahead: Chicken can be marinated 8 hours ahead or overnight. Cover and chill.