Honey and mustard chicken is one of those recipes that just works every single time. Sticky drumsticks coated in a sweet and tangy glaze, baked right alongside crispy golden potatoes on one tray. I’ve made this on busy weeknights more times than I can count, and my teenagers still fight over the last piece.
I still remember throwing this together on a random Wednesday when I had no plan and very little energy. The smell coming out of that oven had everyone wandering into the kitchen asking what was for dinner. That honey mustard glaze caramelizes as it bakes, clinging to every drumstick in the best way possible.
Table of Contents
Ingredients for Honey and Mustard Chicken
I’ve tested this recipe with different mustard combinations over the years, and this lineup below is the one I keep coming back to. The double mustard approach is what gives the sauce its real depth.
- 8 chicken drumsticks (skin and excess fat removed)
- 28 oz (800g) Yukon Gold potatoes, chopped into even pieces – I recommend Yukon Golds specifically; they hold their shape and get beautifully golden without turning mushy
- 3 tablespoons honey – my preference is raw honey for a richer, more complex flavor
- 1 tablespoon Dijon mustard
- 1 tablespoon wholegrain mustard – in my experience, using both mustards together gives the glaze far more complexity than using just one
- 4 tablespoons (60ml) chicken stock or water – I usually use chicken stock here for extra depth
- 2 cloves garlic, crushed
- Avocado spray oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
I recommend reading through all the steps once before you start. The halfway basting step is easy to forget and it makes a real difference in the final result.
Step 1: Preheat your oven to 425°F (220°C / fan 200°C / gas mark 7). Line a large baking tray with parchment paper.
Step 2: Place the chopped potatoes in a large microwave-safe bowl and cover with water. Place a plate over the top and microwave for 5 minutes. Drain thoroughly, then pat completely dry with paper towels. This step is non-negotiable for crispy results – any leftover moisture will cause the potatoes to steam rather than roast.
Step 3: Spread the par-cooked potatoes across one half of the prepared baking tray. Spray generously with avocado oil and season with sea salt. Spread them in a single layer so they brown evenly.
Step 4: Arrange the chicken drumsticks on the other half of the tray. Season with salt and black pepper.
Step 5: In a small bowl, whisk together the honey, Dijon mustard, wholegrain mustard, stock, and crushed garlic until fully combined. Pour the sauce evenly over the chicken drumsticks.
Step 6: Bake for 40 to 45 minutes total. The sauce will look thin and runny at first – that is completely normal. It reduces and caramelizes into a sticky glaze as it bakes.
Step 7: At the halfway mark (around 20 to 22 minutes), pull the tray out and brush the chicken with the sauce that has pooled in the tray. This basting step builds up that gorgeous glossy coating – do not skip it. Return the tray to the oven and finish baking.
Step 8: Check the internal temperature of the chicken at the 40-minute mark. It should read 165°F (74°C) at the thickest part of the drumstick, not touching the bone. Once done, garnish with fresh chopped parsley and serve hot directly from the tray.
What to Serve with Honey and Mustard Chicken
The sweet and tangy glaze pairs best with sides that are fresh, crisp, or lightly seasoned. Here are my favorite pairings that complement this dish without competing with the sauce.
Steamed Green Beans: The mild, crisp bite of green beans cuts right through the richness of the honey mustard glaze. If you love that garlic and green bean combination, my Lemon Garlic Butter Chicken and Green Beans Skillet uses the same idea in a completely different weeknight format.
Steamed Broccoli: A classic pairing that soaks up any extra sauce left in the tray. Simple, nutritious, and ready in minutes alongside the chicken.
Simple Green Salad: A lightly dressed salad brings freshness and keeps the meal feeling balanced. This is especially useful if you want to keep calories in check while still getting a satisfying plate.
Extra Wholegrain Mustard for Dipping: Set a small ramekin on the table. My family goes through it fast – it adds a punchy, tangy contrast that works perfectly with the sweet glaze.
Crusty Bread: Great for mopping up every last drop of that sticky sauce from the tray. No judgment.
If you love the honey and savory combination happening here, my Honey Garlic Chicken and Sweet Potato is a natural next recipe to try. And if you are into the one-tray chicken-plus-potatoes format, my Garlic Parmesan Chicken and Potatoes and Honey BBQ Chicken and Potatoes follow the exact same easy method with totally different flavor profiles.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken actually gets more flavorful overnight as the glaze settles into the meat.
To reheat, place on a tray covered with foil in a 350°F (180°C) oven until warmed through, then uncover for the last 5 minutes to re-crisp both the chicken and the potatoes. I recommend avoiding the microwave if you can – it softens the texture and you lose that sticky coating.
The cooked drumsticks freeze well in an airtight container for up to 2 months. Skip freezing the potatoes though – the texture turns grainy after thawing and they never crisp back up properly.
Conclusion
Honey and mustard chicken is proof that simple ingredients can deliver genuinely impressive results. One tray, minimal cleanup, and a dinner that tastes like you put in way more effort than you actually did. Try it this week and I think you will find it earns a permanent spot in your regular rotation. If you enjoy easy high-protein sheet pan dinners like this one, my Sheet Pan Hot Honey Garlic Chicken and Zucchini and Air Fryer Lemon Herb Chicken Breast are worth bookmarking for your next busy weeknight.
Honey and Mustard Chicken
Equipment
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Large baking tray lined with parchment paper
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Large microwave-safe bowl with plate
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Small mixing bowl
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Pastry brush
Ingredients
- 8 chicken drumsticks skin and excess fat removed
- 28 oz Yukon Gold potatoes chopped into even pieces
- 3 tbsp honey raw honey preferred
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 4 tbsp chicken stock or water stock preferred for deeper flavor
- 2 garlic cloves crushed
- avocado spray oil for coating potatoes
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
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Preheat your oven to 425 degrees F (220 degrees C / fan 200 degrees C / gas mark 7). Line a large baking tray with parchment paper.
-
Place the chopped potatoes in a large microwave-safe bowl and cover with water. Place a plate over the bowl and microwave for 5 minutes. Drain thoroughly and pat completely dry with paper towels. Any leftover moisture will cause the potatoes to steam rather than roast.
-
Spread the par-cooked potatoes across one half of the prepared baking tray. Spray generously with avocado oil and season with sea salt. Spread in a single layer for even browning.
-
Arrange the chicken drumsticks on the other half of the tray. Season with salt and black pepper.
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In a small bowl, whisk together the honey, Dijon mustard, wholegrain mustard, stock, and crushed garlic until fully combined. Pour the sauce evenly over the chicken drumsticks.
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Bake for 40 to 45 minutes total. The sauce will appear thin and runny at first but will reduce and caramelize into a sticky glaze as it bakes.
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At the halfway mark (around 20 to 22 minutes), remove the tray from the oven and brush the chicken with the sauce that has pooled in the tray. Return to the oven and continue baking until done.
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At the 40-minute mark, check the internal temperature of the chicken at the thickest part, not touching the bone. It should read 165 degrees F (74 degrees C). Once cooked through, garnish with fresh chopped parsley and serve hot.
