Sheet Pan Honey Mustard Chicken Thighs

In my Sheet Pan Honey Mustard Chicken Thighs recipe, the chicken is roasted with potato and carrots in a tasty Dijon mustard sauce. Juicy and tender chicken, this one pan dinner is an easy, fast and healthy weeknight dinner for the whole family.

SHEET PAN HONEY MUSTARD CHICKEN THIGHS

I love a good sheet pan meal for those busy nights.

Now that we are ending summer and kids are going back to school I figured now would be a good time to share one of my favorite sheet pan meals.

These Sheet Pan Honey Mustard Chicken Thighs are so easy to throw together, bake and have on the table for your family.

The nice thing is you only dirty one sheet pan and not a bunch of pots and pans.

The honey mustard marinade is a nice tangy marinade that pairs so nice with the chicken and potatoes along with the sweet roasted carrots.

It is the perfect fall meal!

Chicken thighs are my favorite cut of chicken as they are moist and juicy with the best flavor.

If you like easy chicken recipes try my Air Fryer Mediterranean Chicken Thighs, Moroccan Chicken Thighs, Grilled Chicken Thighs with Greek Marinade, Ranch Chicken Thighs, Cranberry Baked Chicken Thighs, or my Lemon Garlic Chicken Thighs.

Why You Will Love This Honey Mustard Chicken Thighs Recipe:

EASY TO MAKE: What I love most about this easy chicken recipe is that everything is cooked on one sheet and it only takes 5 minutes hands-on prep time, then the oven does all the hard work. Making this quick one-pan-dinner a winner for weeknight dinners. It is also great for meal prep.

IT’S EASY TO MODIFY: Feel free to load the sauce with other veggies, like celery, mushrooms, broccoli, green beans, asparagus or green peas.

DOUBLE THE RECIPE: This recipe can be easily doubled if you are feeding a larger group of diners, and leftovers store really well for a few days in the refrigerator.

Recipe Ingredients and Substitutions:

• Chicken – I use bone-in, skin-on chicken thighs in this recipe. I think the bone helps create a depth of flavor and creates juicy chicken thighs. You could also use boneless, skinless chicken thighs in this recipe or boneless skinless chicken breast.
• Potatoes – Use any variety of potato in this chicken dish. I like red potatoes or russett potatoes. You could even use sweet potatoes, just make sure to chop them small because they take longer to cook.
• Vegetables – I use both carrot and sweet onion in this recipe, roasting them alongside the chicken and potatoes. You can use any onion you like including red onion or try shallots.
• Garlic – minced garlic helps add a depth of flavor to this chicken dish. You could use frozen garlic, garlic powder or garlic puree if you don’t have fresh garlic. 
• Fresh Herbs – I use fresh parsley leaves in this dish, with extra to garnish the dish.

For the honey mustard marinade :

• Seasoning – I season the sauce with sea salt, ground black pepper and a little chili powder for added heat.
• Mustard – I use Dijon mustard as it has a great flavor which doesn’t overpower the chicken.
• Oil – when it comes to oil I like to use olive oil as it has a great nutty flavor. However, you can use any other oil that you like cooking with like, sunflower or avocado oil.
• Chicken Broth – I use good quality chicken broth to flavor the mustard sauce. I try to buy low-sodium so I can control the salt.

How to Make This Recipe:

1. Prepare the Chicken and Vegetables

Preheat the oven to 375 F.

Prepare a baking sheet.

Place chicken, potato, carrot, onion, garlic and parsley on the baking sheet.

2. Make the Dijon Mustard Sauce

To make the honey mustard chicken marinade then place all the sauce ingredients in a small bowl, and stir to combine.

Pour the sauce over the chicken and vegetables, tossing with a large spoon to ensure an even coating.

3. Bake the Chicken

Place in the oven and bake for 45-50 minutes until veggies are tender and chicken cooked through at an internal temperature of 165 degrees F.

Remove from the oven, garnish with parsley and serve.

Modifications for this Honey Mustard Chicken Thighs Recipe

CHICKEN: I’ve used bone in, skin on chicken thighs in this honey mustard chicken recipe but you can use any cut of chicken. Try boneless, skinless chicken thighs, chicken drumsticks, whole chicken leg, or chicken breast. Adjust the cook times depending on the cut you use.

VEGETABLES: This recipe can be easily bulked up by adding extra nutritious vegetables. Try broccoli, green beans, celery, brussels sprouts, mushrooms, zucchini, bell peppers, asparagus or peas. 

GREENS: Just before serving stir through a handful of leafy greens like spinach arugula, chard or kale, and allow the greens to wilt.

HERBS: Fresh herbs add so much flavor to a dish. I’ve added parsley to the sauce, but you could use basil, thyme, rosemary or tarragon.

MUSTARD: A good swap for Dijon mustard would be a whole grain mustard. Only use yellow mustard if you want a more intense mustard flavor.

SPICES: Adding different spices to the Dijon sauce can help create different flavors in this easy chicken dish. Try adding Italian seasoning, smoked paprika or cayenne pepper. 

USE A NON-STICK BAKING SHEET: A non-stick baking sheet will make washing up a lot easier.

MARINATING TIME: If time allows you can marinade the chicken thighs in half the Dijon mustard sauce to intensify the flavor. Marinate for 1-2 hours (or longer) before adding to the baking sheet with the veggies and remaining sauce.

Recipe Tips

USE A NON-STICK BAKING SHEET: A non-stick baking sheet will make washing up a lot easier.

MARINATING TIME: If time allows you can marinade the chicken thighs in half the Dijon mustard sauce to intensify the flavor. Marinate for 1-2 hours (or longer) before adding to the baking sheet with the veggies and remaining sauce.

LEFTOVERS – Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 5 days.

FREEZE – Once cooked and cooled, store the chicken and vegetables in an airtight container in the freezer for up to 1 month.

REHEATING – To reheat place the chicken in the microwave until heated through.

What to Serve with Honey Mustard Chicken Thighs:

This dish comes with potatoes and carrots added, but I like to add some extra vegetable sides.

I always serve a big salad for dinner, and some of my favorites are this Lemon Arugula Salad, Simple Kale Salad, or this Lemon Brussels Sprout Slaw.

Side dishes are also great with this chicken dish, try these Roasted Balsamic Mushrooms, Mediterranean Roasted Vegetables, Roasted Broccoli, Skillet Green Beans, or Roasted Parmesan Garlic Cauliflower.

If you are looking for grain or pasta sides try this Cheesy Butternut Squash Orzo, Lemon Couscous, Lemon Orzo or this Instant Pot Fried Rice.

Other Recipes You Might Like:

MARRY ME CHICKEN

YOGURT MARINATED CHICKEN

SUN-DRIED TOMATO FARRO CHICKEN BAKE

YOGURT MARINATED CHICKEN TENDERS

CHICKEN KOFTA

LEMON GARLIC CHICKEN

CHICKEN SHAWARMA