If you’re looking for a quick weeknight dinner that tastes like takeaway but costs a fraction of the price, this Honey Mustard Chicken is it.
Juicy chicken is baked (or pan cooked) in a rich, sticky honey mustard sauce that balances sweetness with a gentle tang. It’s the kind of meal that feels indulgent, but is made from simple pantry staples you probably already have at home.
Even better—it’s budget-friendly, family-approved, and perfect served with crispy potatoes cooked in the same pan.
This recipe sits within our Chicken & Protein Meals hub, where you’ll fine easy family-friendly chicken dinners for every night of the week.
Why this recipe for Honey Mustard Chicken works
- One pan = minimal washing up
- Crispy roast potatoes cooked in the same tray
- Sticky honey mustard glaze
- Budget-friendly family meal
- Great for leftovers and meal prep
- Cheaper than takeaway (and tastes better)
Ingredients
Serves 4
Chicken & Potatoes
- 700–800g chicken pieces (thighs, drumsticks, or mixed pieces)
- 800g potatoes, chopped into bite-sized chunks
- 2 tbsp olive oil
- Salt & pepper
Honey Mustard Sauce
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tbsp wholegrain mustard (optional but recommended)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1–2 tbsp water (to loosen sauce)
- Pinch of salt & pepper
The Saavy Family Kitchen Cost Breakdown (AUD)
Servings: 4–5: Cost per serve: approx. $2.75 – $3.40
A full family tray bake that stays budget-friendly without sacrificing flavour.
Estimated Ingredient Cost in Australia as at May 23, 2026
| Ingredient | Estimated Cost |
|---|---|
| Chicken pieces (800g) | $8.00 |
| Potatoes (800g) | $3.00 |
| Honey | $1.00 |
| Dijon mustard | $0.80 |
| Garlic | $0.30 |
| Olive oil | $0.40 |
| Pantry seasoning | $0.20 |
| Total recipe cost | $13.70 |
* Disclaimer: Ingredient costs are approximate and based on average Australian supermarket prices as at the date published. Actual costs may vary depending on store, location, brand and seasonal pricing. Provided for estimation purposes only and Saavy Family Kitchen takes no responsibility for the usage of these estimates.
How to make Honey Mustard Chicken & Crispy Potatoes
1. Prep the potatoes
Preheat oven to 200°C (fan forced).
Toss chopped potatoes with olive oil, salt, and pepper. Spread them on a large baking tray.
Roast for 20 minutes to start crisping them up.
2. Prepare the chicken
While potatoes are roasting, season chicken pieces with salt and pepper.
3. Make the honey mustard sauce
Mix honey, Dijon mustard, wholegrain mustard, garlic, olive oil, and water until smooth and glossy.
4. Combine everything
Remove tray from oven. Push potatoes to the sides and add chicken pieces into the centre of the tray.
Pour over the honey mustard sauce and toss lightly so everything is coated.
5. Roast until golden
Return tray to oven and bake for another 25–30 minutes, or until:
- Chicken is cooked through
- Potatoes are crispy and golden
- Sauce is sticky and caramelised
6. Serve
Serve straight from the tray with a sprinkle of fresh parsley. Spoon extra sauce over everything.
Tips for extra crispy potatoes
- Pre-roast potatoes before adding chicken (key step)
- Don’t overcrowd the tray
- Flip potatoes halfway if needed
- Use floury potatoes (like Sebago) for best crisp
Variations
- Add carrots or pumpkin for extra veg
- Swap Dijon for spicy mustard for more kick
- Add a splash of cream at the end for a creamy sauce version
- Use chicken breast if preferred (reduce cooking time slightly)
Storage
- Store in fridge for up to 3 days
- Reheat in oven or air fryer for best crispiness
- Freezes well (though potatoes soften slightly)
Tips for Perfectly Cooked Honey Mustard Chicken!
- Tips for the best Honey Mustard Chicken
- Use chicken thighs for extra juiciness
- Don’t overcook the sauce—let it just thicken and coat
- Add a splash of cream if you want a richer version
- Double the sauce if you love extra drizzle (highly recommended)
If you love simple chicken dinners like this, you’ll also enjoy our Easy Family Dinners collection, filled with quick, family-friendly meal ideas.
Common Mistakes to Avoid
- Overcrowding the tray
- If the chicken and potatoes are packed too tightly, they’ll steam instead of roast. Spread everything out so the heat can circulate – this is key for crispy potatoes and golden chicken.
- Skipping the pre-roast on potatoes
- This is the biggest mistake. Potatoes need that head start in the oven to crisp up properly before the chicken and sauce are added.
- Adding the sauce too early
- If you coat everything in sauce from the start, it can burn before the chicken is cooked through. Add it after the first roast for the best sticky glaze.
- Using too much sauce liquid
- The sauce should be thick and glossy. If it’s too watery, it won’t caramelise properly. Only add a small splash of water if needed.
- Not seasoning the potatoes well
- Potatoes need a good amount of salt and oil before roasting – otherwise they’ll taste flat even with the sauce.
FAQ
Can I use chicken breast instead of chicken pieces?
Yes, but chicken breast cooks faster and can dry out. If using breast, cut into larger chunks and reduce cooking time slightly.
Can I make this ahead of time?
You can prep the sauce and chop everything in advance. For best results, roast fresh so the potatoes stay crispy.
Why aren’t my potatoes getting crispy?
Usually it’s one of three things:
- Tray is overcrowded
- Oven isn’t hot enough
- Potatoes weren’t pre-roasted or properly oiled
Can I add vegetables to this tray bake?
Yes! Carrots, pumpkin, or broccoli work well. Just make sure not to overcrowd the tray.
Can I make this dairy-free?
Yes – this recipe is naturally dairy-free as written.
What’s the best potato type to use?
Floury potatoes like Sebago or Russet give the crispiest results. Waxy potatoes will stay softer.
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Looking for more easy chicken dinners? Visit our Chicken & Protein Meals hub for more simple, flavour-packed recipes.