Honey-Mustard Chicken Tray with Herbed Potatoes, Rice & Green Beans
Description
This dish is a hearty and flavorful one-tray meal featuring tender chicken thighs glazed in a sweet-savory honey-mustard sauce. It’s paired with crispy herbed potatoes, fluffy steamed rice, and crisp-tender green beans. The tray-baked method makes cleanup easy, and the combination of sweet, tangy, and herby flavors makes it a family favorite.
Time Required
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour
Servings
Serves 4 people
Ingredients
For the Chicken
4 chicken thighs (bone-in or boneless, skin-on preferred for crispness)
2 tbsp olive oil
Salt & pepper, to taste
Honey-Mustard Glaze
3 tbsp honey
2 tbsp Dijon mustard
1 tbsp wholegrain mustard (optional, for texture)
1 tbsp soy sauce
1 tbsp apple cider vinegar or lemon juice
2 garlic cloves, minced
½ tsp smoked paprika (optional)
Herbed Potatoes
500g (about 3 cups) baby potatoes, halved
1½ tbsp olive oil
1 tsp dried rosemary or thyme
1 tsp dried oregano
Salt & pepper
Rice
1 cup jasmine or basmati rice
2 cups water
½ tsp salt
Green Beans
300g green beans, trimmed
olive oil
Salt & pepper
1 tsp lemon zest (optional)
Instructions
1. Preheat & Prep
Preheat your oven to 200°C (400°F).
Line a large baking tray with parchment paper or lightly oil it.
2. Prepare the Herbed Potatoes
In a bowl, toss the halved potatoes with:
Olive oil
Rosemary/thyme
Oregano
Salt & pepper
Spread them on one side of the tray.
Bake 10 minutes alone while you prep the chicken (this helps crisp them).
3. Make the Honey-Mustard Glaze
In a small bowl, whisk together:
Honey
Dijon mustard
Wholegrain mustard (optional)
Soy sauce
ACV or lemon juice
Minced garlic
Smoked paprika
Taste and adjust for sweetness or tang.
4. Prepare the Chicken
Pat chicken dry.
Rub with:
Olive oil
Salt & pepper
Brush generously with half of the honey-mustard glaze.
5. Assemble and Bake
Remove tray with potatoes from oven.
Add chicken pieces to the center of the tray.
Return to oven and bake 25 minutes.
After 25 minutes:
Brush chicken with more glaze
Add green beans to the tray (drizzled with a bit of oil, salt & pepper)
Bake another 10–12 minutes or until chicken reaches 74°C (165°F) internally.
6. Cook the Rice
While the tray finishes:
Rinse rice.
Add to a pot with 2 cups water and ½ tsp salt.
Bring to boil, then lid and lower heat for 15 minutes.
Turn off heat and let steam 5 minutes.
7. Finish the Green Beans
After roasting, toss the beans with:
olive oil
Lemon zest (optional)
A pinch of salt
8. Serve
Plate:
A scoop of fluffy rice
Roasted herbed potatoes
Green beans
Honey-mustard chicken with extra pan juices drizzled on top
Enjoy!
Tips & Variations
Make it crispier
Broil the tray for the last 3 minutes.
Add more veggies
Carrots, zucchini, or broccoli roast well alongside potatoes.
Swap protein
Use pork chops or chicken breast—but reduce cook time for breasts to avoid drying.
Spice it up
Add ¼ tsp chili flakes or sriracha to the glaze.
Common Questions & Answers
Q1: Can I use chicken breast instead of thighs?
A: Yes! But reduce baking time to 20–25 minutes total. Brush glaze at the end to prevent burning.
Q2: Can I meal-prep this dish?
A: Absolutely. It stores well for up to 4 days in the fridge. Reheat gently at 180°C (350°F) for 10–12 minutes.
Q3: How do I make the glaze thicker?
A: Simmer the glaze in a saucepan for 2–3 minutes until it reduces.
Q4: Are sweet potatoes OK instead of white potatoes?
A: Yes! They roast beautifully. Cut them into 1-inch chunks and reduce roasting time by ~5 minutes.
Q5: Can I make it dairy-free?
A: Yes—simply replace butter with olive oil for the green beans.