Honey mustard chicken with potatoes and green beans

Ingredients

• 1 1/2 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• 2 lb boneless, skinless chicken thighs
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 lb green beans, trimmed
• Salt and black pepper

Steps

1. Heat the oven to 425 °F.
2. Toss the potatoes with 1 tbsp of the oil and a pinch of salt on a large sheet pan. Roast for 15 minutes.
3. In a large bowl, stir together the mustard, honey, garlic, thyme and 1 tbsp of the oil.
4. Add the chicken to the bowl, season with salt and pepper and turn to coat.
5. Push the potatoes to the edges of the pan and lay the chicken in the middle. Wash your hands and the bowl.
6. Toss the green beans with the remaining 1 tbsp of oil and scatter them around the chicken.
7. Roast for 18 to 20 minutes, until the potatoes are golden and the chicken is cooked through (165 °F inside).