Honey Dijon Chicken Apples + Potatoes (One Pan)

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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.

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Honey Dijon Chicken Apples + Potatoes (One Pan)

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Servings: 4

Prep Time: 5 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr

This honey dijon chicken apple and potato dinner is made in one pan for an easy flavor packed meal!

Equipment

• 9×13 inch baking dish
• cutting board
• apple corer
• meat thermometer

Ingredients 

US CustomaryMetric

• 3 lbs bone-in, skin-on chicken legs (or thighs)
• 1 large apple, cut into small chunks
• 1½ lbs baby potatoes, quartered
• 1/4 cup 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

You may also like this One Pan Honey Chicken and Sweet Potatoes

1. Garnish with fresh chopped parsley. 
2. Any potatoes will work but I prefer creamer baby potatoes or Yukon Gold potatoes sliced into small chunks. 
3. I used Honey Crisp Apples but Fiji Apples also work well.
4. Store leftovers in an airtight container in your fridge up to 3 days. 

Nutrition

Calories: 724kcal | Carbohydrates: 44g | Protein: 36g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 1502mg | Potassium: 1207mg | Fiber: 6g | Sugar: 12g | Vitamin A: 223IU | Vitamin C: 37mg | Calcium: 56mg | Iron: 3mg

Author: Stella Drivas