Go Back
- 4 boneless, skinless chicken thighs - Salt and pepper to taste - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon paprika - 2 cups baby carrots - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - Fresh parsley, chopped for garnish For this dish, I love using chicken thighs. They are juicy and full of flavor. You can also use other cuts, but thighs work best. The honey mustard sauce adds a nice sweet and tangy taste. I blend honey and Dijon mustard for the sauce. The olive oil helps it stick to the chicken. Apple cider vinegar adds a nice kick. Garlic powder and paprika give it a bit of warmth. For veggies, I choose baby carrots, Brussels sprouts, and red onion. They roast well and taste amazing with the sauce. Plus, the colors are so vibrant on the plate! Chop fresh parsley for garnish. It adds a pop of green and freshness. The dish is not just tasty; it also looks great when served! {{ingredient_image_1}} - Preheat oven to 425°F (220°C). - In a small bowl, mix honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, and paprika. - Take the chicken thighs and toss them in half of the honey mustard mixture. - Let the chicken marinate for at least 15 minutes. You can marinate it longer if you wish. - In another bowl, combine baby carrots, Brussels sprouts, and red onion. - Drizzle the remaining honey mustard mixture over the vegetables and toss to coat. - Arrange the marinated chicken in the center of a sheet pan and surround it with the veggies. - Bake everything in the preheated oven for 25-30 minutes. Check that the chicken is cooked through. It should reach an internal temperature of 165°F (75°C). - Allow the dish to rest for about 5 minutes before slicing the chicken. - Garnish with fresh parsley before serving. Marinating your chicken is key. I like to let it sit for at least 15 minutes. This helps the flavors soak in. If you have time, marinate for up to 2 hours in the fridge. The longer you wait, the better the taste! You must check the chicken's doneness. Use a meat thermometer to ensure it reaches 165°F (75°C). This makes sure the chicken is safe to eat and juicy. If you skip this step, you risk serving undercooked meat. Pair your dish with some great sides. I love serving it with rice or a fresh salad. The sweet and tangy flavors of the chicken go well with steamed broccoli too. Don't forget some crusty bread to soak up the sauce! Pro Tips Marinate Longer for More Flavor: If time permits, marinate the chicken for at least 1 hour or overnight in the refrigerator to enhance the flavor. Vegetable Variations: Feel free to swap in your favorite vegetables, such as sweet potatoes or bell peppers, for a personal touch. Check Doneness: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C) for safety and perfect juiciness. Rest Before Serving: Allow the chicken to rest for 5-10 minutes after baking to help retain its juices when sliced. {{image_2}} You can swap veggies in this dish. Carrots, Brussels sprouts, and red onions work well, but you have options. Try using: - Zucchini, sliced - Bell peppers, chopped - Sweet potatoes, diced - Broccoli florets - Cauliflower, cut into bite-sized pieces Each choice adds its own taste and texture. Plus, you can use what you have at home. The honey mustard sauce is key to this recipe. You can change it up for fun. Consider these ideas: - Use whole grain mustard for a grainy texture. - Add a splash of soy sauce for umami. - Mix in some sriracha for a spicy kick. - Replace honey with maple syrup for a different sweet flavor. These swaps keep the dish exciting and tasty. Chicken is great, but you can use other proteins too. Here are some ideas: - Turkey thighs for a leaner option. - Pork tenderloin for a juicy twist. - Salmon fillets for a fishy delight. - Tofu for a plant-based meal. - Chickpeas for a hearty vegan choice. These options make the recipe versatile. You can enjoy it different ways every time! To keep your Honey Mustard Sheet Pan Chicken fresh, place leftovers in airtight containers. Make sure to cool the chicken and veggies first. Store them in the fridge. They will stay good for about three to four days. If you want to keep them longer, you can freeze them. When you want to enjoy your leftovers, I suggest using the oven. Preheat the oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. This way, your meal stays juicy and warm. You can also use a microwave for quick heating. Just cover it and heat in short bursts, checking often. To freeze the chicken and veggies, let them cool completely. Then, place them in freezer bags or airtight containers. Remove as much air as possible before sealing. Label with the date. You can freeze them for up to three months. To thaw, move the container to the fridge overnight. For a quicker method, you can use the microwave on the defrost setting. Yes, you can use bone-in chicken. Bone-in chicken will take longer to cook. Adjust your cooking time to about 35-40 minutes. Always check the internal temperature. It should reach 165°F (75°C) for safety. You can swap Dijon mustard with yellow mustard or honey mustard. If you want a kick, try spicy brown mustard. Each will give a different taste, but they all work well. The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for the best results. The juices should run clear, not pink. Yes, you can prepare this recipe ahead of time. Marinate the chicken and chop the veggies a day before. Store them in the fridge. When you are ready, just bake them. Some great side dishes are rice, quinoa, or a simple salad. You can also serve it with crusty bread. These options pair nicely with the honey mustard flavors. This blog post covered a simple, tasty dish using chicken thighs, honey mustard sauce, and vegetables. I shared easy steps, marinating tips, and variations for your meal. Remember, you can switch up the veggies or protein to fit your taste. Don’t forget to store leftovers safely to enjoy later. Cooking doesn’t have to be hard. With these tips, you can create delicious meals anytime. Enjoy the process and have fun in the kitchen!

Honey Mustard Sheet Pan Chicken

A delicious and easy sheet pan chicken recipe with honey mustard glaze and roasted vegetables.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 0.25 cup honey
  • 0.25 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 cups baby carrots
  • 1 cup Brussels sprouts, halved
  • 1 onion red, cut into wedges
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper until well combined.
  • Place the chicken thighs in a large bowl and pour half of the honey mustard mixture over them. Toss to coat thoroughly, then let them marinate for at least 15 minutes.
  • While the chicken is marinating, prepare the vegetables. In another bowl, combine baby carrots, Brussels sprouts, and red onion. Drizzle with the remaining honey mustard mixture and toss to coat.
  • On a large sheet pan, arrange the marinated chicken in the center and surround it with the vegetables.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender and caramelized.
  • Remove from the oven and let it rest for 5 minutes before slicing the chicken.
  • Garnish with chopped fresh parsley before serving.

Notes

Marinate the chicken longer for more flavor if desired.
Keyword chicken, easy dinner, honey mustard, sheet pan