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This honey dijon chicken apple and potato dinner is made in one pan for an easy flavor packed meal!
This one pan honey dijon chicken, apple, and potato dish is the perfect solution for a weeknight dinner. Offering maximum flavor with minimal cleanup. The apples creates a well-rounded meal that bakes to perfection simultaneously, ensuring a juicy main course and tender, caramelized sides.
The irresistible flavor profile is built around a potent, balanced glaze. It starts with a dynamic duo of dijon mustard and coarse grain mustard for depth and texture. Which is then mellowed and sweetened by golden honey.
What makes this chicken dish a standout is how the ingredients transform together in the heat of the oven. The apples soften and their sweetness intensifies, while the potatoes become tender and slightly crisp.
If you like this Honey Dijon Chicken Apple + Potato recipe, you will also love my One Pan Greek Lemon Chicken + Potatoes or my Greek Style Spatchcock Chicken.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe!! LOVE YOUR LIFE!
Honey Dijon Chicken Apples + Potatoes (One Pan)
Ingredients
- 3 lbs (1.36 kg) bone-in, skin-on chicken legs, (or thighs)
- 1 large apple, cut into small chunks
- 1½ lbs (0.68 kg) baby potatoes, quartered
- 1/4 cup (59.15 ml) olive oil
- 2 tbs whole grain mustard
- 2 tbs Dijon mustard
- 1 tbs apple cider vinegar
- 1 tbs honey
- 3 cloves garlic, minced
- 1 tsp each garlic powder, onion powder, paprika + Italian herb blend
- 2 tsp salt
Instructions
- Preheat oven to 450℉.
- Rinse and pat dry your chicken pieces.
- In an 9×13 inch baking dish combine your chicken pieces, potatoes, apples, olive oil, honey, garlic, grain mustard, Dijon mustard, salt, garlic powder, onion powder, paprika, Italian herb blend and toss together until all is well coated. Make sure the chicken pieces are touching the bottom of the pan. Sprinkle everything with paprika. Cover the pan with parchment first and then aluminum foil tightly. Roast for 40 minutes.
- Uncover the pan and roast for another 15 minutes, or until internal temperature of chicken reaches at least 165℉.
- Do not forget to spoon the sauce on from the bottom of the pan over your food when you serve it – it's the best part!
Notes
- Garnish with fresh chopped parsley.
- Any potatoes will work but I prefer creamer baby potatoes or Yukon Gold potatoes sliced into small chunks.
- I used Honey Crisp Apples but Fiji Apples also work well.
- Store leftovers in an airtight container in your fridge up to 3 days.
Thank you for the recipe! Made it yesterday. It was very good. It was so convenient and time saving making it. Everyone enjoyed it.
Hello Ertin, that’s great! It’s a family favorite here too!
Hi! I plan to try this recipe but my sister is allergic to chicken. Can I try pork steak instead of chicken? Thanks!
Hi Stella! Love your recipes but your website seems to have changed and I can no longer pin recipes into my Pinterest account? I have so many of your recipes categorized there but it seems no more. What’s happened?
Hi Karrie, I just redesigned my website for a sleeker and quicker user experience. The PIN option is still available within the recipe card box!
Click on the share button and a PIN option will appear….
I followed every step of this recipe and the results were amazing. My family really enjoyed this one pan meal. I will make this one again. The chicken quarters were a very economical ingredient!
Hi Dana, thank you so much for the kind feedback – I’m so glad everyone enjoyed the meal!
This was so easy and delicious. I have never cooked such juicy and tender chicken thighs. Follow the recipe exactly for a flavorful and yummy meal.
Thanks for trying it out Lynda!!
Can I use a mix of legs and thighs but add boneless breasts
Hi Dorothy, you can use a mix of legs and thighs but the boneless breasts will cook faster and might dry out