This delicious Sheet Pan Honey Mustard Chicken and Veggies is the perfect one-pan meal. It’s packed with hearty veggies, tender chicken thighs, and the best honey mustard flavor.
Delicious Sheet Pan Honey Mustard Chicken Thighs with Roasted Veggies
One of my favorite types of meals is a hearty sheet pan dinner. Sheet pan meals are quick, easy, and usually the perfect combination of protein and veggies to keep everyone feeling satisfied.
This delicious sheet pan Honey Mustard Chicken Thighs and Veggies recipe is no exception to the rule. The tender, crispy baked chicken thighs are perfectly seasoned with a honey mustard marinade and surrounded by hearty roasted veggies on one sheet pan.
When it comes to getting dinner on the table without a lot of fuss, this is one of my go-to recipes that always hits the spot!
Sheet Pan Honey Mustard Chicken Thighs Video
Honey Mustard Chicken Ingredients
Chicken Thighs: we’re using bone-in and skin-on chicken thighs for this recipe and you’ll need six of them.
Veggies: this one pan dinner is packed with a combination of fresh vegetables, including butternut squash and Brussels sprouts. For even more flavor and color, one large red onion is chopped and added to the mix as well.
Whole Grain and Dijon Mustard: both the chicken and veggies are coated in tangy and flavorful mustard based marinades.
Honey: to add a little sweetness we’re adding honey to this sheet pan dinner for that perfect honey mustard flavor.
Garlic & Herbs: fresh garlic, thyme, and a little paprika are all included to kick up the flavor.
Apple Cider Vinegar: last but not least, you’ll also need a bit of apple cider vinegar.
Recipe Ingredient Substitutions
- Chicken – don’t have bone-in, skin-on chicken thighs? You can easily swap them for boneless skinless chicken thighs instead. You could also swap the thighs for boneless skinless chicken breast, however you’ll likely need to reduce the cooking time for the chicken to ensure that it does not dry out. If using boneless skinless chicken breast, I’d recommend letting the vegetables bake for 10 minutes first and then adding the chicken breast. This will help the chicken stay juicy and ensure the veggies are still tender.
- Veggies – this recipe is pretty forgiving so you can easily swap the butternut squash for cubed sweet potato or the brussels sprouts for broccoli or cauliflower.
- Honey – don’t have honey? swap it for pure maple syrup instead.
Helpful Kitchen Tools
- sheet pan
- parchment paper
- mixing bowl
- silicone spatula
- tongs
- MEASURING CUPS
- MEASURING SPOONS
- meat thermometer
How to Make Honey Mustard Chicken Thighs and Veggies
Step One: Preheat oven to 425 degrees.
Step Two: Add the chicken thighs, whole grain mustard, honey, salt, pepper, and paprika to a large mixing bowl. Stir until well combined and the chicken thighs are well coated.
Step Three: Place the chicken on a large sheet pan that has been lined with parchment paper. Roast at 425 degrees, on the middle rack of your oven, for 10 minutes.
Step Four: While chicken is cooking, add the veggies, garlic, thyme, dijon mustard, honey, oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
Step Six: After the chicken thighs have roasted for 10 minutes, remove them from the oven and scatter the prepped veggies in an even layer around the chicken. Try to place the Brussels sprouts cut side down to ensure they brown well.
Step Seven: Return the sheet pan to the oven and roast for another 25-30 minutes, tossing the veggies every 7-10 minutes or so to prevent them from becoming too brown. Once the veggies are tender and the chicken reaches an internal temp of 165 degrees remove from the oven. Serve immediately and enjoy!
Make Ahead Tips
- Marinate the chicken in advance: season the chicken thighs up to a day in advance and then place in an air-tight container in the fridge.
- Chop the veggies in advance: to save even more time, go ahead and prep the vegetables up to two days advance and store in the fridge until you are ready to use.
- Make the honey mustard marinades in advance: another option is to make the honey mustard marinades for both the chicken and the veggies and store in separate containers until you are ready to make your sheet pan dinner.
The Best Way to Store and Reheat
Store any leftover chicken and veggies in an air-tight container in the fridge for 3-4 days.
To reheat, you can either do so microwave for 1-2 minutes at a time until warmed through. Another option is to reheat the leftovers in the oven at 350 degrees until warmed through.
More One Pan Recipes
- One Pan Greek Greek Chicken with Artichokes and Olives
- Sheet Pan Chicken Shawarma
- Sheet Pan Chicken Sausage and Veggies
- Sheet Pan Chicken Burrito Bowls
- Roasted Spatchcock Chicken
- The Best Whole Roasted Chicken
I hope you give this Sheet Pan Honey Mustard Chicken and Veggies a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM.Â
Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Sheet Pan Honey Mustard Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 1 1/2 tablespoons whole grain mustard
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
For the Veggies
- 1 large red onion, diced into large chunks
- 1 pound diced butternut squash
- 12 oz brussels sprouts, halved
- 5 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons oil
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper
Method
- Preheat oven to 425 degrees.
- Prep the chicken: Add the chicken thighs, whole grain mustard, honey, salt, pepper, and paprika to a large mixing bowl. Stir until well combined and the chicken thighs are well coated.
- Place the chicken on a large sheet pan that has been lined with parchment paper. Roast at 425 degrees, on the middle rack of your oven, for 10 minutes.
- Prep the veggies: While chicken is cooking, add the veggies, garlic, thyme, dijon mustard, honey, vinegar, oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
- After the chicken thighs have roasted for 10 minutes, remove them from the oven and scatter the prepped veggies in an even layer around the chicken. Try to place the Brussels sprouts cut side down to ensure they brown well.
- Return the sheet pan to the oven and roast for another 25-30 minutes, tossing the veggies every 7-10 minutes or so to prevent them from becoming too brown. Once the veggies are tender and the chicken reaches an internal temp of 165 degrees remove from the oven.
- Serve immediately and enjoy!
Recipe by:Â Ashlea Carver / All the Healthy Things |Â Photography by:Â THE MINDFUL HAPA
