Honey Mustard Sheet Pan Chicken Thighs
This Honey Mustard Sheet Pan Chicken Thighs is made with tender chicken thighs, roasted Brussels sprouts, and a sweet and tangy honey mustard sauce. It’s an easy recipe to get dinner on the table without a lot of fuss, ready in no time.
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It’s an easy one-pan chicken dinner that is also a great choice for a casual family dinner. It’s perfect to serve with steamed rice, roasted baby potatoes, or with green beans.
And for more sheet pan recipes, the recipes below are worth trying:
- Sheet Pan Chicken Fajitas Bowl
- Sheet Pan Bourbon Smothered Chicken
- Sheet Pan Pesto Chicken
- Sheet Pan Chicken Kabobs
Ingredients You’ll Need:
- ¼ cup olive oil, divided
- 2 tbsp lemon juice, divided
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 4 chicken thighs
- 12 oz Brussels sprouts, cut in half or larger ones into thirds
How to Make Honey Mustard Sheet Pan Chicken Thighs
Step 1: Preheat the oven to 425 degrees. Grease a medium baking sheet.
Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, Dijon mustard, honey, and minced garlic, and salt and pepper.
Step 2: Arrange the chicken on the sheet pan and brush the sauce, coating both sides.
Step 3: Add the Brussels sprouts to a medium bowl. Gently toss with the remaining olive oil and lemon juice. Add in an even layer on the baking sheet.
Step 4: Bake for 30 minutes, or until chicken is done.
Important Recipe Notes
- Cut the Brussels sprouts evenly: Halve smaller sprouts and cut larger ones into thirds so they roast evenly with the chicken.
- Coat the chicken well: Brush the honey mustard sauce over both sides of the chicken thighs for the best flavor.
- Don’t overcrowd the pan: Arrange the chicken and Brussels sprouts in a single layer so everything has room to roast and brown nicely.
- Check the chicken: Cooking time can vary depending on the size of the thighs. Make sure the chicken is fully cooked before serving.
- Watch the sauce: Because the honey adds sweetness, keep an eye on the chicken toward the end of cooking to prevent the sauce from getting too dark.
- For easier cleanup, line the sheet pan with parchment paper or foil before adding the ingredients.
- Allow the chicken to rest for a few minutes after baking before serving. This helps keep it juicy.
Honey Mustard Sheet Pan Chicken Thighs
Ingredients
- ¼ cup olive oil divided
- 2 tbsp lemon juice divided
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 4 chicken thighs
- 12 oz Brussels sprouts cut in half or larger ones into thirds
Instructions
- Preheat the oven to 425 degrees. Grease a medium baking sheet.Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, Dijon mustard, honey, and minced garlic, and salt and pepper.
- Arrange the chicken on the sheet pan and brush the sauce, coating both sides.
- Add the Brussels sprouts to a medium bowl. Gently toss with the remaining olive oil and lemon juice. Add in an even layer on the baking sheet.
- Bake for 30 minutes, or until chicken is done.
