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Dump and bake honey mustard chicken thigh served over potatoes and broccoli on a green plate with lemon slices.

Dump and Bake Honey Mustard Chicken and Potatoes

This dump and bake honey mustard chicken and potatoes bakes chicken thighs in a tangy honey Dijon lemon sauce over petite gold potatoes, onion, and broccoli, all in one baking dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

Veggies

  • 1.5 lb bag petite gold potatoes
  • 1 yellow onion sliced
  • 1 head broccoli florets
  • 2 tablespoons olive oil

Chicken

  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 lemon juiced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1 lb chicken thighs boneless, skinless

Instructions
 

  • Preheat the oven to 425 degrees.
  • Add the potatoes, onion, and broccoli florets to a 9x13-inch baking dish. Drizzle with 2 tablespoons of olive oil and toss. Set aside.
  • In a large bowl, mix together the olive oil, Dijon mustard, honey, lemon juice, and seasonings. Add the chicken thighs and toss until well coated.
  • Place the chicken thighs in the baking dish and pour any remaining sauce over the top. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for 15-20 minutes, or until the potatoes are tender and the chicken is golden brown.
  • Serve the thighs over the potatoes and broccoli, then drizzle some of the juices from the dish over the top. Enjoy!

Notes

  • Chicken thighs stay juicy through the longer bake time. If using chicken breasts, use thin-sliced cutlets and check them early.
  • Potatoes: cut any larger potatoes in half so everything cooks evenly.
Keyword chicken thighs, dump and bake, honey mustard chicken, one pan
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