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–+ servings

Sheet Pan Honey Mustard Chicken Thighs and Vegetables

This sheet pan chicken thighs recipe with homemade honey-mustard sauce and roasted veggies is a hearty, little clean-up weeknight dinner. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Calories: 513
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone in chicken thighs
  • 1 1/2 cups halved brussels sprouts
  • 1 medium sweet potato, diced
  • 1/2 red onion, cut into quarters
  • 1 red pepper, cut into cubes
  • 2 tablespoons olive oil
  • 1 tablespoon of fresh thyme
  • salt & pepper to season
  • 1 tablespoon course stone ground mustard
  • 2 tablespoons dijon mustard
  • 2 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh thyme
  • salt & pepper

Method
 

  1. Preheat oven to 425 degrees F.
  2. Place baking sheet in oven while the oven is preheating.
  3. To a large bowl add brussels sprouts, sweet potato, red onion, red pepper, 2 tablespoons of olive oil, fresh thyme, salt and pepper. Toss to coat everything.
  4. To a small bowl add course stone ground mustard, dijon mustard, honey, apple cider vinegar, 1 tablespoon of olive oil, garlic clove, fresh thyme, salt and pepper. Whisk to mix everything together. Remove 2 tablespoons of the mixture and set the rest to the side.
  5. Pat chicken dry with a paper towel. Then season with salt and pepper on both sides. Using a pastry brush, evenly brush the 2 tablespoons of the honey mustard mixture across the skin side of all 4 chicken thighs.
  6. When oven is done preheating. Remove the baking sheet from the oven (be careful because it will be hot). Place seasoned chicken thighs, skin side down on baking sheet and spread veggies out around the chicken thighs. Be sure to put them in a single layer and not to crowd the pan. (if you need to use another baking sheet for the veggies do so)
  7. Place the baking sheet in the oven and bake for 18 minutes.
  8. Remove from oven. Flip the chicken over and bake an additional 10-15 minutes. You want the internal temperature of the chicken to be 165 degrees F.
  9. Optional: Put under the broiler for 3-4 minutes for browning.
  10. Serve with the remaining sauce on the side.

Nutrition

Serving: 4gCalories: 513kcalCarbohydrates: 24gProtein: 23gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 113mgSodium: 228mgPotassium: 450mgFiber: 4gSugar: 14gVitamin A: 180IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

  • For perfectly cooked chicken, use a meat thermometer to check for an internal temperature of 165°F; this ensures the meat is juicy and safe to eat.
  • To prevent dryness, avoid overcooking the chicken; once it reaches the right temperature, remove it from the oven immediately to retain moisture.
  • If you can't find fresh thyme, dried thyme works too; just use about one-third of the amount since dried herbs are more concentrated.
  • When roasting, make sure the vegetables are in a single layer on the baking sheet to ensure they cook evenly and develop a nice caramelization.
  • Leftovers can be stored in the fridge for up to 3 days; reheat in the oven at 350°F for about 15 minutes to keep the chicken skin crispy.

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