Save Experience the perfect harmony of flavors with this Sheet Pan Honey Mustard Chicken. It is a vibrant, all-in-one dinner featuring juicy chicken thighs, a sweet-tangy glaze, and caramelized Brussels sprouts with red onions, all roasted to perfection on a single pan for maximum taste and minimal cleanup.
Save This recipe is a weeknight game-changer. By nesting the glazed chicken directly among the vegetables, the juices mingle to create a delicious natural sauce while the oven transforms simple ingredients into a gourmet-style meal in just 45 minutes.
Ingredients
- Chicken: 4 boneless, skinless chicken thighs (about 600 g), 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
- Vegetables: 500 g Brussels sprouts (trimmed and halved), 1 medium red onion (cut into wedges), 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
- Honey Mustard Glaze: 3 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon whole grain mustard, 2 cloves garlic (minced), 1 tablespoon apple cider vinegar, 1/4 teaspoon smoked paprika.
Instructions
- Step 1
- Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it.
- Step 2
- In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, garlic, apple cider vinegar, and smoked paprika to make the glaze.
- Step 3
- Pat chicken thighs dry. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half the honey mustard glaze and toss to coat.
- Step 4
- On the baking sheet, combine Brussels sprouts and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even layer, leaving space for the chicken.
- Step 5
- Nestle the glazed chicken thighs among the vegetables on the sheet pan.
- Step 6
- Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender and caramelized.
- Step 7
- In the final 5 minutes, brush chicken with the remaining glaze.
- Step 8
- Remove from oven, rest for 2–3 minutes, and serve hot.
Zusatztipps für die Zubereitung
To ensure the best results, use a large sheet pan to prevent overcrowding, allowing the vegetables to roast rather than steam. A meat thermometer is your best friend here—ensure the chicken hits an internal temperature of 74°C (165°F) for safety and juiciness.
Varianten und Anpassungen
For variety, you can swap the chicken thighs for chicken breasts, though you should adjust the cooking time to avoid overcooking. Feel free to add baby potatoes or carrots to the pan for extra heartiness and a boost of color.
Serviervorschläge
Garnish the finished dish with fresh parsley or lemon zest for a bright finish. This meal pairs beautifully with a crisp Chardonnay or a light-bodied Pinot Noir to complement the tangy honey mustard profile.
Save This Sheet Pan Honey Mustard Chicken is a simple yet sophisticated dinner that proves healthy eating can be both delicious and easy to prepare. Serve it hot and enjoy the caramelized goodness.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well. Reduce cooking time to 20-25 minutes and check internal temperature reaches 165°F. Breasts may dry out slightly faster than thighs.
- → What vegetables can I add or substitute?
Baby potatoes, carrots, or sweet potatoes make excellent additions. You could also swap Brussels sprouts for broccoli florets or green beans. Keep pieces similar in size for even roasting.
- → Can I prepare this ahead of time?
Yes, trim vegetables and whisk the glaze up to a day ahead. Store separately in the refrigerator. Coat chicken just before roasting for best results.
- → How do I know when the chicken is done?
Use a meat thermometer to check the thickest part reaches 165°F (74°C). The juices should run clear when pierced, and the chicken should feel firm but springy.
- → Can I make the glaze spicier?
Absolutely. Add cayenne pepper, red pepper flakes, or a splash of hot sauce to the glaze mixture. Start with 1/8 teaspoon and adjust to your heat preference.