Sheet Pan Chicken Thighs Recipe

This is juicy Sheet pan chicken thighs Make an easy weeknight dinner your family will love with roasted sweet potatoes and Brussels sprouts. Drizzle with a honey-mustard sauce to add the perfect sweet and savory hint to every bite.

Why You'll Love These Sheet Pan Chicken Thighs

This sheet pan chicken thighs recipe with homemade sauce will make you realize that cooking isn't just another after-work chore.

• Easy clean up. All you have to do is wash the baking sheet and a bowl when you're done.
• Family friendly. Serve fresh from the oven and let everyone help themselves to the chicken and whatever they like.
• sincere Lots of sweet potatoes, Brussels sprouts and juicy chicken are perfect to fill you up after a long day.
• healthy A homemade honey-mustard sauce means you're not putting any weird ingredients into your body.

What you will need

Spicy ground mustard and sweet honey caramelize perfectly on the chicken for an amazing flavor combination. Scroll down to the recipe card at the bottom of the post for exact amounts.

For chicken and vegetables

• Bone in chicken thighs – Drumsticks work too.
• Brussels Sprouts- Make sure they are fresh, so avoid yellowing as they tend to be bitter.
• sweet potato – Yam and potato are good swaps.
• red onion – Feel free to use yellow onion.
• pepper- I prefer red, but any color works.
• olive oil – Use avocado or coconut oil if you prefer.
• fresh thyme – If you are using dried thyme, reduce the amount by half.
• salt and pepper – Kosher salt and freshly-cracked pepper are best.

For the honey-mustard sauce

• Mustard powder- The thicker kind is great for a more robust flavor.
• Dijon Mustard – Avoid American mustard for this.
• honey – It should be raw honey or agave nectar.
• Apple Cider Vinegar – Do not use white vinegar as it is too tangy.
• olive oil – Avocado oil also works.
• garlic – Feel free to use garlic paste.
• fresh thyme – Works perfectly for dry sauces.
• salt and pepper – Adjust the amount of flavor.

How to make sheet pan honey mustard chicken thighs

You'll get baked honey mustard chicken with stir-fry vegetables with the same amount of effort. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Preheat oven to 425F. As it preheats, place a baking sheet inside.
• Toss the vegetables. In a large bowl, combine Brussels sprouts, sweet potato, onion, bell pepper, olive oil, thyme, salt and pepper. Toss until completely combined.
• Make the sauce. Mix all the honey-mustard ingredients in a bowl until smooth. Keep 2 tbsp of the mixture aside.

• Season the chicken. Pat the chicken dry with paper towels. Season all sides with salt and pepper. Brush or rub in 2 tablespoons reserved sauce. Set it aside.
• Bake it. Carefully remove the empty baking sheet from the oven. Add the chicken, skin-side down. Spread the vegetables in a single layer so that nothing overlaps. Use another baking sheet for vegetables if needed. Pop it in the oven for 18 minutes.

• Turn it over. Use kitchen tongs to flip over the chicken. Bake it for another 10-15 minutes.
• It's braille. This step is optional. Place chicken and vegetables in broiler for 3-4 minutes or until lightly browned.
• serve Remove it from the oven or broiler. Serve immediately with the remaining sauce on the side and enjoy!

Tips and variations

Store-bought dressings and leftover vegetables are great ways to save time and reduce food waste.

• Use leftovers. Add leftover broccoli florets, cauliflower, mushrooms, corn, etc. to make this recipe heartier.
• Melt it. Sprinkle the chicken and vegetables with 1/2 cup of freshly-grated Parmesan 10 minutes before the end of the baking time for extra flavor.
• Use a meat thermometer. Tuck it into the thickest part of each chicken thigh. If it reads 165F, that means it's fully cooked. If it's not there yet, let it continue cooking because you don't want to serve raw chicken.
• Go for store bought. Save some time by using your favorite store-bought, organic honey-mustard dressing.
• Add spices. Toss with 4 teaspoons paprika, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder to intensify the flavor of the vegetables and/or chicken.
• Make it spicy. Add 1 teaspoon cayenne pepper, red pepper flakes, or chili oil for a kick of heat. Add before baking or when chicken is done.

What to serve with sheet pan chicken thighs

These Honey-Mustard Sheet Pan Chicken Thighs are the perfect dinner on their own, but can definitely be served with a side, salad, or soup. For side dishes, try mine Air Fryer Asparagus And Corn on the cob. my Simple Arugula Salad Another great option. For soup ideas, try mine Creamy Potato Soup, Creamy Tomato Basil SoupAnd Broccoli Cheese Soup.

Proper storage

Store it in serving-size portions that you can easily reheat throughout the week.

• Fridge: Store it in an airtight container for up to 5 days.
• To reheat it: Microwave for one minute or until heated through. Reheat large portions in oven at 350F for 15-20 minutes.

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