Sheet Pan Honey Mustard Chicken Thighs

No ratings yet

Sheet Pan Honey Mustard Chicken Thighs

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 321kcal

Author: Valerie Brunmeier

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

Store leftovers 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.

Nutrition