Easy Crispy Honey Mustard Chicken Thighs Sheet Pan Dinner
A delightful weeknight meal featuring juicy chicken thighs with a tangy honey mustard glaze and tender vegetables, all cooked on one sheet pan for easy cleanup.
Ingredients
For the Base
- 4 to 6 pieces bone-in, skin-on chicken thighs (2-3 lbs / 900-1350 g) Can substitute with bone-in, skin-on chicken drumsticks.
- 1 lb baby potatoes, halved (optional) Can replace with seasonal veggies like bell peppers or zucchini.
- 2 medium carrots, cut into sticks (optional) Feel free to replace with other vegetables.
- 1 cup green beans or asparagus (optional) Substitute based on seasonal availability.
For the Sauce
- 3 tablespoons honey Raw or wildflower preferred.
- 2 tablespoons Dijon mustard Can substitute with yellow mustard if needed.
- 2 tablespoons olive oil Avocado or canola oil can be used if desired.
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
To Serve
- 2-3 sprigs fresh thyme or rosemary (optional) For garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until smooth. Add a splash of water if the sauce is too thick.
- Pat the chicken thighs dry with paper towels to ensure crispiness.
- Place the chicken thighs skin-side up on a lined sheet pan. Arrange the optional vegetables around the chicken, tossing them lightly with olive oil, salt, and pepper.
Cooking
- Brush the honey mustard glaze generously over the chicken thighs.
- Roast in the preheated oven for 30-35 minutes. Halfway through (around 15 minutes), baste the chicken again with any glaze pooled on the pan.
- Check that the chicken's internal temperature reaches 165°F (74°C) for perfect doneness.
- Remove from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Serving
- Garnish with fresh thyme or rosemary sprigs before serving.
Notes
Make sure to dry the chicken skin thoroughly for the crispiest results. Basting halfway through the cooking time helps keep the chicken moist and enhances flavor.