Sticky Honey Mustard Chicken with Roasted Potatoes

Honey mustard chicken is a small recipe with a big payoff. The sauce is three things whisked together — honey, mustard and a little oil — and it does two jobs at once: it glazes the chicken as it roasts, and it turns into a sticky sauce in the pan. Paired with roasted potatoes that crisp in the same oven, it is a complete dinner from one tray and one bowl.

The balance to watch is sweetness against sharpness. Too much honey and the glaze burns before the chicken cooks; too much mustard and it bites. Equal parts honey and mustard, with a spoon of oil and a pinch of salt, lands right in the middle.

Ingredients: 6 to 8 bone-in, skin-on chicken thighs, or 4 chicken breasts; 3 tablespoons honey; 3 tablespoons wholegrain or Dijon mustard; 1 tablespoon olive oil, plus more for the potatoes; 1 tablespoon lemon juice; 2 cloves garlic, crushed; salt and black pepper; 800 g baby potatoes, halved; fresh parsley, chopped, to finish.

Method — 1. Heat the oven: Heat the oven to 200°C (180°C fan). Line a large roasting tray with baking paper for easier washing up. 2. Make the glaze: Whisk the honey, mustard, olive oil, lemon juice and garlic in a small bowl with a good pinch of salt and pepper. Taste it: it should be sweet first, then tangy. Add a little more mustard if you want it sharper, or a little more honey if you want it milder. 3. Prepare the tray: Toss the potatoes with a drizzle of oil and salt, and spread them in a single layer on the tray. Pat the chicken dry, season with salt and pepper, and nestle the pieces among the potatoes, skin side up. Brush about half the honey mustard glaze over the chicken. 4. Roast: Roast for 35 to 40 minutes, brushing with the remaining glaze halfway through. The chicken is ready when the skin is sticky and golden and the meat is cooked through, and the potatoes are crisp at the edges and soft inside. If the glaze darkens too fast, cover the tray loosely with foil for the last 10 minutes — honey browns quickly, and dark is good but burnt is not. 5. Rest and serve: Rest for 5 minutes. Spoon any sticky pan juices over the chicken, scatter with parsley, and serve straight from the tray with the potatoes.

Tips that make it better — Pat the chicken dry: dry skin takes the glaze better and crisps up instead of steaming. Save half the glaze: brushing in two rounds builds a thicker, stickier coating than one heavy coat at the start. Watch the last 10 minutes: honey glazes go from golden to burnt fast, so check the tray near the end rather than trusting the timer alone. Change the side: the same glaze works over roasted carrots, sweet potatoes or green beans if you want to swap the potatoes.

Serving and storage — This serves four. A green salad or steamed greens balance the sweetness well. Leftovers keep in a sealed container in the fridge for up to two days. Reheat in a hot oven for 10 to 15 minutes so the glaze goes sticky again, rather than in the microwave.

Frequently asked questions — Can I use boneless chicken? Yes. Boneless thighs or breasts need about 25 to 30 minutes. Check them early so they do not dry out, and brush with glaze the same way. Can I make the glaze ahead? Yes. Whisk it, cover it, and refrigerate for up to a week. Stir well before using, as the honey settles. Is it very sweet? It is sweet and tangy rather than just sweet — the mustard and lemon balance the honey. Use wholegrain mustard for a milder result, or Dijon for a sharper one.

A final note — This recipe is general home cooking guidance only. Ovens vary, so check that the chicken is cooked through and the potatoes are soft before serving.