Honey Soy Mustard Chicken Tray Bake
Sheet pan roasted chicken drumsticks and potatoes glazed with a tangy-sweet honey soy mustard sauce. Unpeeled potatoes roast alongside the chicken, absorbing the savory-sweet pan juices. A simple weeknight dinner that requires minimal prep and comes together in one tray with a sticky, caramelized finish.
Ingredients
- 6 chicken drumsticks or chicken pieces, patted drychicken thighs1:1similar cook time
4
- 3 potatoes, roasting variety, washed, cut into bite-size pieces, unpeeled
- 2 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp wholegrain mustard
Instructions
- 1
Preheat oven to 400°F.
- 2
Line a large roasting tray with baking paper.
- 3
Pat chicken dry with paper towel and place in tray.
- 4
Wash potatoes and cut into bite-size pieces without peeling. Add to tray with chicken.
- 5
Drizzle oil over chicken and potatoes and coat evenly by hand.
- 6
In a small bowl, mix soy sauce, honey, and wholegrain mustard together, warming honey if needed to combine.
- 7
Pour honey soy mixture over chicken and potatoes.
- 8
Bake for 20 minutes, then turn chicken and potatoes and bake for another 15-20 minutes until cooked through.
- 9
If sauce is still thin, remove chicken and potatoes from tray. Increase oven heat slightly and cook sauce for about 5 minutes until thickened. Pour sauce back over chicken and potatoes.
- 10
Serve with salad or steamed green vegetables.
Tips
If honey is crystallized, warm it gently before mixing with soy sauce and mustard for easier blending.
Keep potatoes unpeeled for added texture and nutrients.
If chicken releases excessive liquid during cooking, reduce the sauce separately to achieve a sticky glaze.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days.
Prepare the honey soy mustard mixture up to 1 day in advance and refrigerate. Prep and cut potatoes up to 4 hours ahead, storing in cold water to prevent browning.
Serve hot with fresh salad or steamed green vegetables such as broccoli or green beans.
Common Mistakes
Do not skip patting chicken dry to avoid steaming instead of roasting.
Do not skip the 20-minute turn point to avoid uneven cooking.
Do not omit the sauce reduction step if liquid accumulates to avoid a thin, watery glaze.