As an Amazon Associate I earn from qualifying purchases.
Sheet pan honey dijon drumsticks are a great way to use this chicken part. Pair them with roast potatoes of the same flavor and you’ve got a dinner hit.
Sheet Pan Honey Dijon Drumsticks: Sheet Pan Dinners Rule!
Yes they do; which is why you see so many of these recipes!
These sheet pan honey dijon drumsticks with roast potatoes are no exception. First and foremost, is the wonderful flavor. Nothing really beats dijon mustard mixed with honey when it comes to chicken.
This is also a good way to use up any chicken drumsticks you have hanging around. Of course it can be made with other parts. It will just require a longer cooking time.
I ended up with a lot of drumsticks when I misread a quantity of packages when I ordered some gourmet chicken. I thought I was ordering four packages of four drumsticks but what I got was four boxes of four packages. OMG!!! So I was looking for ways to use them. This was one way to do that.
In this recipe, it’s more convenient to use those mini potatoes because all they require for prep is to cut them in half. They are more expensive but I was lucky enough that they were on sale so had them on hand.
Of course you can take larger potatoes and cut them in chunks about the same size as the minis. I wouldn’t peel the larger ones either. I’d just scrub them well before using them.
Try to stay away from mealy potatoes such as russet and maris piper (UK equivalent). Here you need a waxy textured potato so it stands up. They don’t have to be Yukon gold; other potatoes of similar texture will be fine–red potatoes for instance.
The recipe also calls for grainy mustard. Don’t skimp here–and you know I rarely say this. The grainy mustard is there for a texture and a flavor.
Personally, I love the stuff and add it to a lot of things I cook. Mixed with some mayonnaise, it’s a wonderful sandwich spread. I also add it to my deviled eggs when I have it on hand.
Even though it’s a bit pricy, you will get your money’s worth from it.
Sheet Pan Honey Mustard Chicken with Roast Potatoes
- 2 tbs Dijon mustard
- 2 tbs + 2 tsp. honey
- 1/3 cup plus 3 Tbs olive oil divided
- 8 chicken drumsticks patted dry
- 2 1/2 tsp kosher salt divided
- 1 tsp freshly ground black pepper divided
- 1 1/2 lb baby Yukon Gold potatoes halved
- 4 fresh thyme sprigs
- 1 garlic clove finely minced
- 3 tbs fresh lemon juice
- 4 tsp whole grain mustard
- Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbs honey, and 1 Tbs oil in a medium bowl to combine. Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat.
- Toss potatoes, 2 Tbs oil, 1 tsp salt, and remaining 1/2 tsp pepper on a rimmed baking sheet. Arrange drumsticks (skin side up) in the center of pan; discard excess marinade.
- Arrange potatoes around outside of pan in an even layer, then turn cut side down . Arrange thyme over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165F/85C, 30–40 minutes.
- Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp honey, and 1/2 tsp salt in a small bowl. Divide chicken and potatoes among plates. Drizzle dressing over chicken, and potatoes