Baked Honey Mustard Chicken traybake, for a deliciously sticky and tasty one pan meal. With added new potatoes and carrots for a complete dinner.
There’s something about a one pan meal that makes it feel so much quicker than it is – don’t you think?
Maybe it’s the lack of pans to wash up or less time actually standing at the stove. Either way, although this Honey Mustard Chicken takes almost an hour to cook but it feels SO easy and speedy.
Plus, the waft of that sticky, sweet, spicy, savoury sauce as you open the oven – this is the stuff my foodie dreams are made of.
This recipe takes a while in the oven, but it’s the perfect ‘whack it in and help with homework, plus do a load of washing, water the plants and have a cup of tea’ dish.
Ready and waiting after the chores (and tea) are done. YES!
✅ Pop it in the oven and leave it.
✅ One pan dinner, no extra sides to think about.
✅ Totally delicious sweet and sticky sauce.
How to make the Honey Mustard Chicken Traybake:
Rub the chicken thighs with garlic powder and salt and pepper.
Pan fry them in a hot pan with olive oil until they are brown all over.
Add the carrots and potatoes, and whisk up a sauce of the garlic, honey, mustards and water.
Bake until the chicken is cooked through.
What I used to make the Honey Mustard Chicken:
Chicken – I tend to use chicken thighs with skin and bone on as it keeps them tender, if you prefer fillets (no skin or bone), or chicken breasts that’s fine, you may need to reduce the cooking time slightly. You could also use chicken legs or chicken wings even.
Garlic powder – NOT Garlic Salt! (I once made this mistake – YUK). It’s just a dried, blended garlic. I like using it for rubbing meat to fry as it doesn’t burn like fresh garlic.
Olive oil – This should be regular Olive Oil NOT Extra Virgin Olive Oil. For one, that’s too expensive for this! Plus it will smoke too much when you fry the chicken.
Garlic – In the sauce I use fresh (not dried) garlic. Frozen, pre prepared is perfect (it’s what I use mostly as one of my favourite shortcuts).
Honey – Runny honey or regular honey is fine. I use runny just because it’s easier to whisk in.
Mustards – Dijon is also called French Mustard (it’s slightly different in the US but not enough to affect the recipe). Wholegrain is important as it also adds a little texture.
Potatoes – I used new potatoes with the skins on. You could also use any other potato chopped into small chunks.
Carrots – I used baby carrots as they were what I had at home. If you’d prefer to use regular carrots, just peel and chop them into large chunks.
Variations on the recipe:
- Honey Mustard Chicken Salad – Omit the potatoes and carrots and reduce the sauce by half. Serve over salad.
- Honey Mustard Chicken Wings – Replace the chicken thighs with wings. Omit the potatoes and carrots and reduce the sauce by half.
- Slimming World Honey Mustard Chicken – Replace the chicken thighs with skinless chicken breasts and count the syns for the honey and mustard.
- Creamy Honey Mustard Chicken – When everything is cooked, stir in 4 tbsp of Creme Fraiche for a more creamy sauce.
- Slow Cooker Honey Mustard Chicken – To cook in the slow cooker (Crock Pot) after browning the chicken, transfer to your slow cooker. Omit the water from the sauce. Cook for about 5 – 6 hours on LOW or 4 – 5 hours on HIGH.
- Different vegetables – Swap the carrots for broccoli or green beans, just add them towards the end of the cooking time.
Looking for some other delicious chicken recipes?
- Slow Cooker Chicken Curry (the easiest EVER recipe!)
- 10 Easy Chicken Marinades (including Honey Mustard Marinade!)
- Quick Teriyaki Chicken
- Pesto Chicken One Pan Bake
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Honey and Mustard Chicken recipe.
Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
This recipe was originally published on August 31, 2016 and has been fully updated on June 24, 2019.
Honey Mustard Chicken Traybake
Baked Honey Mustard Chicken Traybake, for a deliciously sticky and tasty one pan dish.
- 8 Chicken thighs
- 1 tsp Sea salt
- .5 tsp Freshly ground black pepper
- 2 tsp Garlic Powder
- 1 tsp Olive oil
- 4 Cloves Garlic Peeled and crushed
- 150 g Honey
- 6 tbsp Wholegrain mustard
- 4 tbsp Dijon mustard
- 4 tbsp Water
- 750 g New potatoes Quartered
- 500 g Carrots Peeled and chopped
- Fresh parsley Optional
Preheat the oven to 200C.
Rub the chicken thighs with the salt, pepper and garlic powder.
Heat the olive oil on the hob in a very large, oven proof, lidded dish.
When the oil is very hot, put the chicken thighs in, skin side down and cook for about 5 minutes until browned all over.
While the meat is browning, mix the garlic, honey, mustards and water in a small bowl and whisk until combined.
Add the potatoes and carrots to the chicken and pour over the honey and mustard sauce. Make sure everything is coated.
Pop into the preheated oven with the lid off for about 45 minutes. (I always use a pan with a lid, as if at any point it looks like the dish may be burning and the chicken isn't cooked through yet, I can pop the lid on).
Check that the chicken is cooked through and serve immediately, garnished with a little fresh, chopped parsley.
- I tend to use chicken thighs with skin and bone on as it keeps them tender, if you prefer fillets (no skin or bone) that's fine, you may need to reduce the cooking time slightly.
- I used baby carrots as they were what I had at home. If you'd prefer to use regular carrots, just peel and chop them into large chunks.
- I use one dish to brown the meat and cook everything in. If you don't have an oven proof frying pan, just transfer from a frying pan to a lidded casserole.