Sheet Pan Honey Mustard Chicken
A quick and flavorful dish featuring juicy chicken thighs with a honey mustard glaze and mixed vegetables, all cooked on a single sheet pan for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in or boneless, skin-on or skinless.
- ¼ cup honey Sweetens the sauce and caramelizes beautifully.
- ¼ cup Dijon mustard Adds a tangy kick.
- 2 tablespoons olive oil Helps achieve a crispy texture.
- 1 teaspoon garlic powder Adds extra flavor.
- 1 teaspoon paprika Adds warmth and smokiness.
- to taste salt and pepper Essential for enhancing flavors.
- 2 cups mixed vegetables Consider broccoli, carrots, and bell peppers.
Instructions
Preparation
- Start by gathering all your ingredients. Wash and chop your mixed vegetables into bite-sized pieces.
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper.
- Using a brush or your hands, coat the chicken thighs generously with the honey mustard mixture.
- Place the coated chicken thighs on a large sheet pan. Arrange mixed vegetables around the chicken.
- Drizzle any leftover honey mustard mixture over the mixed vegetables.
- Bake in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Once cooked, let it cool for a few minutes before serving.
Notes
Customize this dish with your favorite vegetables or add herbs and spices as desired. Consider marinating the chicken for extra flavor.