This one-pan chicken and potatoes recipe with a honey-mustard marinade is full of flavor. Bone-in, skin-on chicken leg quarters roast until juicy while small golden potatoes caramelize in the pan juices alongside shallots. Simple to prepare and ideal for busy weeknights or a cozy weekend dinner, this dish is a reliable family favorite.
As the seasons shift toward cooler weather, nothing feels more comforting than a warm, one-pan meal. This recipe delivers hearty, homey flavors without fuss: the honey-mustard marinade lifts simple ingredients into something special, while cooking everything together keeps cleanup minimal and flavors concentrated.
The key is balancing textures and seasoning: crisped, seasoned chicken skin, tender potato interiors with caramelized edges, and soft shallots that pick up the marinade and pan juices. The potatoes roast in the same dish the chicken does, soaking up savory juices and taking on extra flavor during the oven stage.
One Pan Chicken and Potatoes Ingredients
You will need a large, shallow cast-iron casserole or ovenproof pan with a lid.
- Chicken leg quarters (or bone-in, skin-on thighs or a cut-up whole chicken).
- Small golden potatoes, halved or quartered so pieces are uniform and cook evenly.
- Shallots, roughly chopped.
- Honey mustard marinade: Dijon mustard, honey, apple cider vinegar, fresh thyme, dried parsley, salt, pepper, garlic granules, and sweet red pepper flakes or paprika.
- Chicken broth and optionally a little white wine or dry Marsala.
- Olive oil and butter for searing the chicken.
How to Make this Chicken and Potatoes Recipe
Full measurements and a printable recipe card are included below. Read the steps through before you start for the best results.
Preheat the oven to 180°C (350°F) while you prepare the ingredients. Combine the marinade ingredients in a small bowl and set aside.
Pat the chicken dry and season both sides with salt, freshly ground pepper and a pinch of red pepper flakes or paprika. Heat the butter and olive oil in the cast-iron pan over medium-high heat. Sear the chicken for about 4–6 minutes per side, or until the skin is golden-brown. Remove the chicken to a plate.
Add the potatoes to the hot pan, sprinkle with the remaining seasoning, and cook, stirring, for a few minutes to start browning. Pour in the wine (if using) and let it reduce slightly.
Pour in the chicken broth and bring to a gentle simmer. Nestle the seared chicken among the potatoes, scatter the chopped shallots around, and drizzle the honey-mustard marinade across the chicken and potatoes. Cover the pan and transfer to the oven for 40 minutes.
Increase the oven temperature to 200°C (400°F). Uncover and roast for another 10–15 minutes, or until the chicken skin is beautifully browned and the potatoes are tender with lightly crisped edges.
Finish with a sprinkle of fresh thyme and adjust seasoning to taste. Serve the chicken and potatoes with some of the pan juices spooned over—this really elevates the dish.
What to Serve With One-Pan Chicken and Potatoes
Pair this meal with simple steamed greens such as green beans, broccoli or spinach. A crusty bread is perfect for mopping up the flavorful pan juices, and a glass of crisp dry white wine complements the honey-mustard notes if you’d like to elevate the meal.
Recipe Notes
- Do not overcrowd the pan. If the potatoes are packed too tightly the pieces will steam rather than roast; cut them smaller to help them cook through more quickly if needed.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven, microwave, or air fryer until warmed through.
You will also enjoy…
- Creamy chicken skillet with corn, zucchini and tomatoes
- Greek roast chicken with lemon potatoes
- Chicken, chorizo and chickpea stew
- Classic chicken casserole
- French onion chicken
Have you made this recipe? If so, consider leaving a rating or sharing a photo on social media to let others know how it turned out.
One Pan Chicken And Potatoes with Honey Mustard Marinade
Ingredients
Honey Mustard Marinade
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp garlic granules
- ½ tsp sweet red pepper flakes or paprika
- ½ tsp freshly ground pepper
You will also need
- 4 chicken leg quarters (or bone-in, skin-on thighs)
- 1½ tsp salt flakes
- 1 tsp sweet red pepper flakes or paprika
- ½ tsp freshly ground pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 16 small golden potatoes, halved or quartered
- ¼ cup (60ml) white wine or dry Marsala (optional)
- 1 cup (250ml) chicken broth
- 4 shallots, roughly chopped
- Fresh thyme, to garnish
- Salt and pepper to season, to taste
Instructions
- Preheat the oven to 180°C (350°F) while you prep the ingredients.
- Combine all the marinade ingredients in a small bowl.
- Pat the chicken dry and season with salt, pepper and red pepper flakes on both sides.
- Heat the butter and olive oil in a cast-iron pan. Sear the chicken over medium-high heat for about 5 minutes per side, or until the skin is golden. Set the chicken aside.
- Add the potatoes to the hot pan, sprinkle with remaining seasoning and cook, stirring, for a few minutes. Add the wine, if using, and cook it down slightly.
- Pour in the chicken broth and bring to a simmer. Return the chicken to the pan, nestling pieces among the potatoes. Add the chopped shallots and drizzle the marinade over the chicken and potatoes. Cover and bake for 40 minutes.
- Increase the oven to 200°C (400°F). Uncover and roast for 10–15 minutes more, until the chicken is browned and potatoes are tender with crisp edges.
- Sprinkle with fresh thyme, check seasoning, and serve with pan juices spooned over.