These Sheet Pan Honey Mustard Chicken Thighs are roasted with broccoli and colorful bell peppers for an easy dinner with big flavor and minimal cleanup. The tangy honey mustard sauce caramelizes as everything roasts, creating juicy chicken and perfectly browned veggies all in one pan.
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Table of Contents
A Note From My Kitchen
This easy sheet pan dinner came together after a little trial and error with different vegetables, roasting time, and whether or not to leave the skin on the chicken thighs. I tested a few different variations before landing on this version, and we all absolutey loved it.
The honey mustard sauce adds tons of flavor, the broccoli gets those delicious browned edges, and everything cooks together on one pan for an easy dinner that looks and tastes like it took far more effort than it did.
Like my Greek Sheet Pan Chicken and Sheet Pan Sausage and Potatoes, I love that this recipe is practical and approachable for a busy weeknight. The method is simple, the cleanup is easy, and the finished dish looks as good as it tastes. It has definitely earned a spot on my go-to easy dinner list.
Ingredient Notes
- Chicken Thighs: Bone-in thighs stay juicy and flavorful as they roast. I prefer removing the skin before cooking because it allows the honey mustard sauce to coat the chicken more directly and reduces the amount of grease that cooks into the vegetables. The skin can be left on, if preferred.
- Honey + Dijon Mustard: This classic combination creates the sweet and tangy sauce that gives the chicken and veggies their signature flavor. For a more textured sauce, try using stone-ground mustard.
- Broccoli: Cut the florets into bite-size pieces so they roast evenly and become tender with crisp edges.
- Bell Peppers: Any color bell peppers will work here. Cut them into large pieces so they hold their texture during roasting.
- Lemon: Both the juice and zest brighten the sauce and balance the richness of the honey and olive oil.
- Paprika: Use regular paprika, not smoked paprika, for this recipe. It adds warmth and enhances the golden color of the chicken and vegetables without adding a smoky flavor that would overpower the honey mustard sauce.
- Parsley: A sprinkle of fresh parsley at the end adds fresh flavor and color.
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How to Make Sheet Pan Honey Mustard Chicken Thighs
- Whisk together the honey mustard sauce.
- Toss the chicken thighs with half of the sauce.
- Transfer the chicken to a parchment-lined sheet pan and roast for 15 minutes.
- Toss the broccoli and bell peppers with the remaining sauce.
- Add the vegetables to the pan around the chicken and continue roasting until the chicken is cooked through to an internal temperature of 175°F and the vegetables are tender.
- Broil briefly at the end, if desired, then sprinkle with parsley and serve.
Valerie’s Tips
- Line the pan with parchment paper: The honey in the sauce can darken quite a bit as the chicken roasts. Parchment helps prevent sticking and makes cleanup easy.
- Cut the vegetables into even-sized pieces: This helps the broccoli and bell peppers roast evenly and develop nicely browned edges.
- Remove the chicken skin, if preferred: I like removing the skin so the honey mustard sauce coats the chicken more directly and less grease cooks into the vegetables.
- Marinate for more flavor: Not required, but if you have enough time, let the chicken marinate in the honey mustard mixture for 1 to 2 hours before roasting. You’ll get an excellent result either way.
- Serve it as is or add a side: This recipe is a perfect weeknight meal on its own, but it’s also delicious served with Almond Rice Pilaf, Parsley Potatoes, or a simple salad.
FAQ
Yes, but they won’t cook up quite as tender and juicy as chicken thighs. Since chicken breasts cook more quickly, reduce the roasting time and check for doneness at 165°F. Add the vegetables after about 10 to 12 minutes and continue roasting until the chicken is cooked through.
Absolutely. Broccoli and bell peppers work especially well together because they require about the same roasting time, but you can swap in other vegetables depending on what you have on hand. Zucchini, green beans, mushrooms, cauliflower, Brussels sprouts, or sweet potatoes are all good options. Just keep in mind that heartier vegetables like sweet potatoes may need to be added to the pan earlier or at the same time as the chicken so they have enough time to become tender.
Storage Tips
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven just until warmed through.
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Sheet Pan Honey Mustard Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs, (about 2½ pounds)
- ⅓ cup olive oil
- ⅓ cup honey
- 3 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 small crowns broccoli, cut into small florets
- 2 bell peppers, cut into 1½- to 2-inch pieces
- 2 tablespoons chopped fresh parsley
Instructions
- If you’d like to remove the skin from the chicken, simply pull it off, leaving the edges untrimmed so a little fat remains for flavor. Place the chicken in a large bowl and set it aside.
- In a small bowl, whisk together the olive oil, honey, Dijon mustard, garlic, lemon zest and juice, paprika, salt, and pepper.
- Pour about half the sauce over the chicken and toss to coat it well, reserving the remaining sauce for the vegetables. If you have time, cover and refrigerate both the chicken and reserved sauce for 1 to 2 hours for even more flavor.
- Preheat oven to 425 °F and line a large rimmed baking sheet with parchment paper.
- Transfer the chicken to the prepared baking sheet, skin-side up if you didn't remove it. If any sauce remains in the bowl, drizzle it over the chicken. Transfer the baking sheet to the oven and roast for 15 minutes.
- Meanwhile, place the broccoli and bell peppers in a clean large bowl and toss with the reserved sauce.
- Remove the pan from the oven and add the vegetables around the chicken in an even layer. Drizzle any remaining sauce from the bowl over the chicken and vegetables.
- Return to the oven and continue roasting for 15 to 20 minutes, or until the chicken reaches 175 °F and the vegetables are fork tender. The chicken and vegetables should be nicely browned as is, but you can broil for 2 to 3 minutes at the end if you’d like a little extra color.
- Sprinkle with parsley just before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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