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Sheet Pan Honey Mustard Chicken Thighs (Easy 30-Min Meal)

Sheet pan honey mustard chicken thighs - featured image
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A quick and easy weeknight dinner featuring juicy bone-in chicken thighs and roasted vegetables coated in a sweet and tangy honey mustard glaze. This one-pan meal comes together in 30 minutes and is perfect for busy nights.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 3 cups mixed vegetables (broccoli florets, halved Brussels sprouts, red onion wedges, or other vegetables of choice)
  • 1 tablespoon olive oil (for vegetables)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the upper third of the oven.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  3. In a medium bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, apple cider vinegar, dried thyme, and smoked paprika. Taste and adjust with more honey or mustard if desired.
  4. In a separate bowl, toss the chopped vegetables with about 1 tablespoon of olive oil and a pinch of salt.
  5. Spread the vegetables in a single layer around the edges of a rimmed sheet pan. Place the chicken thighs skin-side up in the center, leaving space between each piece. Spoon about half of the glaze over the chicken, spreading evenly. Reserve the remaining glaze.
  6. Roast for 15 minutes.
  7. Remove the pan from the oven. Brush the remaining glaze over the chicken thighs and stir the vegetables. Return to the oven.
  8. Roast for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. Vegetables should be tender and caramelized.
  9. Let the chicken rest for 5 minutes before serving.
  10. Serve directly from the pan or transfer to a platter, spooning pan juices over the chicken and vegetables.

Notes

Do not crowd the pan to ensure crispy skin and roasted vegetables. Use a meat thermometer for perfectly cooked chicken. Watch the glaze during the last 5 minutes to prevent burning. Line the pan with parchment paper for easy cleanup. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or in a skillet with a splash of water or broth.

Nutrition

Keywords: sheet pan dinner, honey mustard chicken, chicken thighs, easy weeknight meal, one pan meal, 30 minute meal

Find it online: https://recipebelle.com/sheet-pan-honey-mustard-chicken-thighs-easy-30-min-meal/