Can I use all one kind of mustard if I don't have both on hand?

You can! All Dijon will make it a little more spicy, and all grainy will make it a little more mild.

Can I use any kind of little potatoes?

Yep! You can even use big ones - just cut them into baby potato size chunks.

Can this recipe be made ahead of time?

It can! Except for the lettuce part - if you are serving it with lettuce, add that at the last minute so it doesn't get wilty.

Have a question that I didn't cover?

Leave it in the comments section below and I will get back to you pronto!

Sheet Pan Honey Mustard Chicken Potato Salad

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5 from 1 review

This flavorful recipe for sheet pan honey mustard chicken potato salad blends two mustards with a little honey for a satisfying supper salad that cooks up all in one pan!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Dinner
Method: Oven
Cuisine: American

Ingredients

Scale

¼ cup Dijon mustard
¼ cup grainy mustard
1/4 cup honey
½ cup olive oil
Juice from one lemon
Sea salt and black pepper
1 pound boneless skinless chicken breasts
1 pound baby potatoes, scrubbed and halved
2–3 springs fresh rosemary
1 small head of romaine lettuce, chopped

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Instructions

Preheat your oven to 400 and line a rimmed baking pan with nonstick foil or parchment.
Put the mustards, honey and olive oil in a mason jar or a small mixing bowl and add a pinch each of salt and pepper. Shake or whisk it up.
Put the chicken and potatoes in a large mixing bowl and pour about 2/3^rd of the mustard mixture over it all. Use tongs to mix it all up until the chicken and the potatoes are well coated. If you have time, let this sit for about an hour in the fridge to let the flavors sink in (if you don’t, no worries – go ahead and cook it up!).
Spread the chicken and potato mixture in a single layer on the baking pan and tuck the rosemary in and around. Bake for 30 minutes or until the chicken measures 165 on a cooking thermometer.
Let the chicken rest for a few minutes, and then slice it up.
If you have time, this recipe is just perfect at warm to room temperature – give everything a half hour if you’ve got it!
Divide the lettuce among plates and top with sliced chicken and potatoes. Drizzle a little more of the reserved mustard mixture over the top and serve it up!

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Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!