Crunchy Honey Mustard Pretzel Chicken and Roasted Potatoes

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.

In a medium bowl, whisk together mayonnaise, honey, yellow mustard, Dijon mustard, cider vinegar, and hot sauce to make the honey mustard sauce.

In a shallow dish, mix crushed pretzels, dried parsley, onion powder, garlic powder, paprika, salt, and pepper to create the pretzel coating.

On the prepared pan, toss chopped red potatoes with olive oil, salt, pepper, and 1 tablespoon of the honey mustard sauce. Spread potatoes evenly on the pan.

Bake potatoes for 10 minutes at 400 degrees F.

While potatoes are baking, pat chicken tenders dry with paper towels. Coat each chicken tender in the honey mustard sauce, allowing the excess to drip off. Press each tender firmly into the pretzel coating, ensuring it adheres well.

Once potatoes have baked for 10 minutes, give them a stir and push them to one side of the pan. Arrange the coated chicken tenders on the other side and lightly spray with nonstick cooking spray.

Bake for an additional 12-18 minutes at 400 degrees F, or until chicken is cooked through and potatoes are tender.

Serve chicken and potatoes with the remaining honey mustard sauce on the side.