Description
A complete, flavorful sheet-pan meal featuring tender chicken thighs glazed with a sweet and tangy honey-mustard sauce, served alongside crispy herbed potatoes, fluffy rice, and fresh green beans.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 cup long-grain white rice
- 8 oz fresh green beans, trimmed
- 1/4 cup honey
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1 cup chicken broth
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). In a small bowl, whisk together honey, Dijon mustard, 1 tbsp olive oil, minced garlic, salt, and pepper.
- Place chicken thighs on one side of a large baking sheet. Brush generously with the honey-mustard sauce, reserving some for later.
- Toss halved potatoes with remaining olive oil, thyme, rosemary, salt, and pepper. Spread on the other side of the baking sheet. Roast for 25 minutes.
- While the chicken and potatoes roast, cook rice according to package instructions using chicken broth instead of water for added flavor.
- After 25 minutes, remove the baking sheet. Add green beans to the tray, drizzle with reserved sauce, and toss with potatoes. Return to oven for 10-15 minutes until chicken is cooked through and vegetables are tender.
- Serve chicken, potatoes, and green beans over a bed of fluffy rice. Drizzle with any remaining pan juices.
Notes
You can customize the seasonings to taste.