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plate of One Pan Honey Mustard Chicken
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4.2 from 5 votes

Honey Mustard Chicken

One pan honey mustard chicken thighs roasted with potatoes, carrots and rosemary.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 Servings


  • 4 Chicken Thighs with bone and skin
  • 1 Tablespoon olive oil
  • salt
  • pepper
  • garlic powder
  • 1 1/2 pounds red potatoes 1 inch cubes
  • 1 cup baby carrots
  • 1 Tablespoon chopped rosemary
  • 1 cup gluten free Honey Mustard Dressing I used David's Unforgettables
  • 1 bulb garlic top cut off to expose cloves


  • Heat olive oil in cast iron skillet over medium heat.
  • Heavily sprinkle chicken thighs with salt, pepper, and garlic powder.
  • Sear skin side down for about 4 minutes.
  • Flip and cook for 2 minutes more.
  • Add potatoes, carrots and rosemary to pan.
  • Drizzle honey mustard dressing over the chicken, potatoes and carrots.
  • Toss to combine.
  • Place garlic with the open bulbs down in the center of the pan.
  • Place pan in 425 degree oven and cook for 30-35 minutes or until chicken and potatoes are done.
  • Serve with sauce from pan.
  • Spread roasted garlic over gluten free bread.