Honey-Mustard Chicken Tray with Herbed Potatoes, Rice & Green Beans
Sweet, tangy, and savory baked chicken with golden herbed potatoes, fluffy rice, and crisp green beans — a complete, balanced, family-friendly meal made mostly on one tray.
Time & Yield
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 3–4
Calories (per serving): ~550–600 kcal (with rice)
Description
This Honey-Mustard Chicken Tray is the perfect balance of sweet honey, sharp mustard, and garlic-roasted flavor. The chicken turns sticky and caramelized in the oven, while the potatoes roast to crispy perfection with fresh herbs. Served with steamed rice and vibrant green beans, it’s an easy, nutritious meal ideal for busy weeknights or meal prep.
Ingredients
For Honey-Mustard Chicken
4 chicken thighs or breasts (boneless or bone-in)
3 tbsp honey
2½ tbsp Dijon mustard (or yellow mustard)
1 tbsp whole grain mustard (optional)
1 tbsp soy sauce
1 tbsp olive oil
3 garlic cloves, minced
½ tsp paprika
½ tsp black pepper
½ tsp salt
1 tsp lemon juice or apple cider vinegar
For Herbed Potatoes
500 g baby potatoes, halved
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried rosemary or thyme
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
For Rice
1 cup basmati rice
2 cups water
½ tsp salt
For Green Beans
250 g green beans, trimmed
Salt to taste
Optional: garlic or lemon zest
Step-by-Step Instructions
Prepare the Honey-Mustard Sauce
In a bowl, whisk together:
Honey
Dijon mustard
Whole grain mustard (optional)
Soy sauce
Olive oil
Garlic
Paprika
Black pepper
Salt
Lemon juice
Coat the chicken thoroughly and marinate for at least 15–30 minutes (overnight for deeper flavor).
Prepare the Potatoes
Toss halved potatoes with olive oil, oregano, rosemary, garlic powder, salt & pepper.
Spread on one side of a large baking tray
Preheat oven to 200°C (400°F).
Bake the Tray
Place the marinated chicken on the tray beside the potatoes.
Drizzle leftover sauce over the chicken.
Bake uncovered for 35–40 minutes, flipping potatoes halfway.
Optional: Broil for 2–3 minutes for extra caramelization.
Internal chicken temperature should reach 75°C / 165°F.
Cook the Rice
Rinse rice well.
Bring water, salt, and butter to a boil
Add rice, cover, and simmer on low for 12–15 minutes.
Let rest 5 minutes, then fluff.
Steam the Green Beans
Steam for 4–5 minutes until bright green.
Toss with olive oil or butter and salt.
Optional: add crushed garlic or lemon zest.
How to Serve
Plate the sticky honey-mustard chicken, add a scoop of herbed roasted potatoes, a portion of fluffy rice, and finish with fresh green beans. Spoon extra tray sauce over everything for maximum flavor.
Nutritional Information (Approx. per Serving)
Calories: 550–600 kcal
Protein: 38–42 g
Carbohydrates: 55–60 g
Fat: 18–22 g
Fiber: 6–7 g
Sugar: 10–12 g
Frequently Asked Questions (Q&A)
Q1: Can I use chicken drumsticks instead of breasts?
Yes! Drumsticks work great—just increase baking time to 45–50 minutes.
Q2: Can I cook everything on one tray only?
Yes, but rice must be cooked separately. You can add green beans to the tray during the last 10 minutes.
Q3: Is this recipe spicy?
No, it’s sweet and tangy. You can add chili flakes or hot sauce for heat.
Q4: Can I make this ahead?
Yes! Marinate chicken up to 24 hours ahead. Store cooked leftovers for 3 days in the fridge.
Q5: What can replace rice?
You can serve this with:
Quinoa
Mashed potatoes
Couscous
Garlic naan or flatbread
Q6: How do I make it healthier?
Use skinless chicken breast
Cut honey to 2 tbsp
Use brown rice