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- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cups baby carrots - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste To make Honey Mustard Sheet Pan Chicken, you need fresh and simple ingredients. First, gather your main components. The chicken thighs provide a juicy base. Honey and Dijon mustard blend to create a sweet and tangy sauce. Olive oil adds moisture. Next, let's talk about the veggies. Baby carrots add sweetness and crunch. Brussels sprouts bring a nutty flavor. The red onion adds depth and a bit of zing. This mix makes the dish colorful and tasty. For flavor, we use a few seasonings. Apple cider vinegar gives a tangy kick. Garlic powder adds warmth, while paprika brings a hint of smokiness. Salt and pepper help to enhance all the flavors. This combination of ingredients not only makes cooking easy but also ensures a meal full of great taste. {{ingredient_image_2}} First, preheat the oven to 425°F (220°C). This step is key for good cooking. While the oven heats, make the honey mustard marinade. In a small bowl, whisk together: - 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 - Salt and pepper to taste Mix until smooth. This sauce will bring great flavor to our chicken and veggies. Next, it’s time to coat the chicken thighs. Place the 4 boneless, skinless chicken thighs in a large bowl. Pour half of the honey mustard mixture over the chicken. Use tongs to toss it well. Make sure every piece is covered in the sauce. Let the chicken marinate for at least 15 minutes. If you have more time, refrigerate it for up to an hour. This helps the flavors soak in. While the chicken marinates, prepare the veggies. In another bowl, combine: - 2 cups baby carrots - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges Drizzle the remaining honey mustard mixture over the veggies. Toss them well to coat. This adds a tasty twist to the dish. Now, it’s time to bake! On a large sheet pan, place the marinated chicken in the center. Spread them out for even cooking. Arrange the coated veggies around the chicken. Bake in your preheated oven for 25-30 minutes. Check the internal temperature of the chicken. It should reach 165°F (75°C). The veggies will become tender and slightly caramelized. Once the dish is done, remove the pan from the oven. Let the chicken rest for about 5 minutes. This helps the juices stay inside the meat. Before serving, garnish the dish with chopped fresh parsley. It adds a nice pop of color! To make sure your chicken and veggies cook evenly, spread them out on the sheet pan. This allows hot air to circulate all around them. Use a large sheet pan, about 18 by 13 inches, for best results. If your pan is small, the food may steam instead of roast. Use a meat thermometer to check the chicken. It should reach 165°F (75°C) to be safe to eat. When it comes to cooking tools, a good sheet pan is key. A sturdy whisk helps mix your marinade well. Tongs are great for tossing the chicken. A sharp knife makes cutting veggies easy. Marinating chicken is simple but important. The honey mustard mixture adds flavor and moisture. To marinate well, toss the chicken in the sauce, making sure it covers every piece. For the best taste, let it sit for at least 15 minutes. If you have more time, up to an hour in the fridge gives a deeper taste. For a great presentation, serve the dish right from the sheet pan. It looks rustic and inviting. If you want a fancier look, transfer the food to a large platter. Top it with fresh parsley for a pop of color. Pair this meal with crusty bread. It’s perfect for soaking up the honey mustard sauce. You can also serve a fresh salad on the side to balance the meal. Pro Tips Marination Time: Allowing the chicken to marinate for at least 30 minutes will enhance the flavor significantly. For the best results, marinate overnight in the refrigerator. Vegetable Variations: Feel free to customize the vegetables based on the seasons or your preferences. Sweet potatoes, zucchini, or bell peppers also work beautifully with this dish. Honey Substitutes: If you’re looking for a different flavor profile, try using maple syrup or agave nectar in place of honey for a unique twist. Sheet Pan Tips: To ensure even cooking, make sure the chicken and vegetables are spread out in a single layer on the sheet pan, avoiding overcrowding. {{image_4}} You can easily change the chicken in this recipe. Use chicken breasts if you prefer. They cook fast and stay juicy. Chicken thighs are also great for flavor and moisture. If you want something different, try tofu or pork. Tofu soaks up the honey mustard well. Pork can be sweet and savory, making it a tasty choice too. Feel free to switch up the veggies. Seasonal vegetables add variety and flavor. Think about using zucchini, bell peppers, or sweet potatoes. These options can change the taste and add color. Each type of vegetable brings its own unique flavor. Carrots and Brussels sprouts are great, but be bold and experiment! If you like some heat, add spices to your sauce. A pinch of cayenne or chili powder can give a nice kick. You can also change the sweetener. Use maple syrup or agave if you want. Each sweetener can change the sauce's flavor profile. Mixing it up can make your meal exciting and new! To store leftovers, let your dish cool down first. Place the chicken and veggies in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to three days. This way, you can enjoy your meal again without losing flavor. If you want to freeze the dish, first let it cool completely. Then, wrap it tightly in plastic wrap or foil. You can also use a freezer-safe container. It will stay fresh for up to three months. For reheating, you can thaw it in the fridge overnight. Once thawed, bake it at 350°F (175°C) until heated through, about 20-25 minutes. This keeps your chicken juicy and the vegetables tender. Leftovers are great for quick meals. You can slice the chicken and add it to salads or wraps. The veggies work well in omelets or grain bowls. Mixing the flavors creates new dishes that are just as yummy. You can also use the honey mustard sauce as a dressing for your salads, adding that sweet and tangy taste to your meals. You can marinate chicken for at least 15 minutes. For better flavor, try marinating for one hour. If you have time, marinate it overnight in the fridge. This lets the sauce soak in well. Yes, you can make this dish in an air fryer. Cook the chicken and veggies at 375°F for about 20 minutes. Check that the chicken is cooked to 165°F. The air fryer gives a nice crisp finish. This chicken goes well with many sides. Try serving it with: - Rice - Quinoa - Crusty bread - Side salad - Steamed green beans These options complement the sweet and tangy flavors of the chicken. Yes, cutting the vegetables helps them cook evenly. Halving Brussels sprouts and cutting onions into wedges allows better heat distribution. You can leave carrots whole or cut them for faster cooking. Yes, you can use a different mustard. Yellow mustard will work, but Dijon adds a nice depth. Spicy brown mustard is another great option. Experiment to find your favorite flavor! This recipe for honey mustard sheet pan chicken is simple and tasty. You learned about the main ingredients, marinating the chicken, and cooking tips. The tips offered help you perfect your dish. You can even swap proteins or veggies to make it your own. Enjoy the easy leftovers and be creative with meals. Remember, a good meal brings joy to your table. Happy cooking!

Honey Mustard Sheet Pan Chicken

A delicious and easy sheet pan meal featuring marinated chicken thighs and colorful vegetables, all roasted to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 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 piece red onion, cut into wedges
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425°F (220°C), ensuring it’s fully heated before placing the chicken in.
  • In a small mixing bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, paprika, along with a pinch of salt and pepper until you achieve a smooth and well-blended sauce.
  • In a large bowl, add the chicken thighs and pour half of the honey mustard mixture over them. Use tongs to toss the chicken thoroughly, ensuring every piece is coated. Allow the chicken to marinate for a minimum of 15 minutes at room temperature or refrigerate for a deeper flavor for up to an hour.
  • As the chicken marinates, prepare the vegetables. In another bowl, combine the baby carrots, halved Brussels sprouts, and red onion wedges. Drizzle the remaining honey mustard mixture over the veggies and toss until they are well coated.
  • On a large sheet pan, place the marinated chicken thighs in the center, making sure to spread them out for even cooking. Arrange the coated vegetables around the chicken, creating a colorful mix.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C), while the vegetables become tender and start to caramelize.
  • Once done, remove the pan from the oven and let it rest for about 5 minutes.
  • Before serving, garnish the dish with a generous sprinkle of chopped fresh parsley to add a burst of color and freshness.

Notes

Serve directly from the sheet pan for a rustic feel or transfer to a large serving platter.
Keyword chicken, easy dinner, honey mustard, sheet pan