You’ll enjoy this easy one-dish dinner that’s cooked in a skillet. It features bone-in chicken thighs, ready to cook frozen veggies and a simple mustard sauce.

Honey Mustard Chicken with Red Potatoes and Beans

Preheat oven to 400 degrees. Pat chicken dry with paper towels. Season chicken with salt and pepper.

Heat oil in a large oven-proof skillet over medium-high heat. Cook chicken thighs for 6 to 8 minutes or until the skin is crisp and golden, turning halfway through.

Reduce heat to low. Add water and mustard to skillet; mix well. Stir in frozen potatoes and onions. Simmer for 2 minutes.

Transfer skillet to oven. Bake, uncovered, for 20 minutes. Stir in frozen green beans. Bake for 5 to 10 minutes more or until the chicken reaches 165 degrees and the beans are tender.