But in any case, I’d like to remedy that situation because sheet pan dinners are so handy. The basic premise is as the name would suggest, pile things on a giant cookie sheet, and roast into perfection. Today’s recipe is the classic honey mustard flavor combo with chicken and potatoes. Definitely a win win all around for whenever you’re not sure what to make for dinner. These classic flavors have always been a great crowd pleaser for me.
How to make this sheet pan dinner:
More Sheet Pan Dinner Recipe Inspiration:
And that’s all there is to it, after everything is golden and roasted, you’re ready to eat! I absolutely love meals like this for the simplicity. But you don’t need to worry about flavor either because this dinner disappeared in record time – with no leftovers! 5 from 13 reviews 4 ounces bacon, 4 slices, cut in half lengthwise to make 8 short strips 1 1/2 pounds Yukon gold potatoes, cut into 1” x 2″ pieces 2 Tablespoons olive oil + 1 Tablespoon for the veggies 2 Tablespoons honey 3 Tablespoons stoneground mustard 2 Tablespoons Dijon mustard 1 Tablespoon + 1 Teaspoon chopped fresh rosemary 1 clove garlic, minced 2 Teaspoons dried onion granules 1/2 teaspoon dried garlic granules 1 Teaspoon sea salt 1 1/2 pounds veggie of choice, I used asparagus, tough ends trimmed Evenly space the chicken thighs on the baking sheet, and lay 2 cut strips of bacon over each chicken thigh, tucking the ends under. Place the potatoes on the baking sheet around the chicken thighs, putting as many cut sides down as possible. In a small bowl, mix together the olive oil, honey, stoneground mustard, Dijon mustard, rosemary, garlic, dried onion and garlic, and sea salt until combined. Evenly portion out the honey mustard sauce over the chicken thighs and potatoes, using the back of a spoon to coat the bacon wrapped chicken thighs. Place the sheet pan in the oven and bake for about 35 minutes, or until the chicken is mostly done in the center and the potatoes are tender and golden brown. Toss the asparagus with the remaining 1 tablespoon of olive oil and place it around the edges of the baking sheet. Use a spoon to push the chicken and potatoes together a bit to create space for the veggies. Roast again just until the asparagus is tender, 6-8 minutes. Serve immediately.
