Honey Mustard Chicken Sheet Pan Dinner
A complete weeknight dinner that practically makes itself, featuring juicy bone-in chicken thighs and tender roasted vegetables all coated in a perfectly balanced sweet-tangy honey mustard glaze.
Equipment
- Large rimmed baking sheet - 18x13 inch (46x33 cm), or two smaller ones
- Instant-read meat thermometer
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp chef's knife
- Cutting board
- Parchment paper or aluminum foil
- Measuring cups and spoons
- Tongs
Ingredients
- 3 tablespoons Dijon mustard - 45g
- 2 tablespoons whole-grain mustard - 30ml
- 3 tablespoons honey - 60g
- 2 tablespoons olive oil - 30ml
- 1 tablespoon apple cider vinegar - 15ml
- 3 cloves garlic - minced
- 1 teaspoon paprika - 2g
- 1/2 teaspoon dried rosemary - 1g
- 1/2 teaspoon salt - 3g
- 1/4 teaspoon black pepper - 0.5g
- 4 bone-in, skin-on chicken thighs - about 2 lbs or 900g total
- 1 lb baby potatoes - 450g, halved
- 1/2 lb fresh green beans - 225g, trimmed
- 1 cup mini bell peppers - 150g, halved or sliced into rings
- 1 medium red onion - cut into wedges
- 2 tablespoons vegetable oil - 30ml
- 1/2 teaspoon salt - 3g, for the vegetables
- 1/4 teaspoon black pepper - 0.5g, for the vegetables
- fresh parsley - chopped, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Whisk together Dijon mustard, whole-grain mustard, honey, olive oil, apple cider vinegar, garlic, paprika, rosemary, salt, and pepper until smooth. Reserve 2 tablespoons for basting.
- Pat chicken thighs completely dry, then coat with half the sauce in a bowl. Let marinate while prepping vegetables.
- Toss halved potatoes, green beans, bell peppers, and onion wedges with vegetable oil, salt, and pepper, then drizzle with remaining sauce.
- Spread vegetables evenly on the baking sheet and nestle chicken thighs on top, skin-side up.
- Roast for 20 minutes, then baste chicken with reserved sauce, flip vegetables, and continue roasting 15-20 minutes until chicken reaches 165°F (74°C).
- Let chicken rest for 5 minutes, garnish with fresh parsley, and serve directly from the pan.
Notes
- Pat the chicken thoroughly dry before adding the sauce - this is essential for getting golden, crispy skin.
- For deeper flavor, marinate the chicken in the honey mustard sauce for up to 2 hours or overnight in the refrigerator.
- Don't overcrowd the pan - use two baking sheets if needed so vegetables roast instead of steam.
- Cut all vegetables to roughly the same size to ensure even cooking.
- Harder vegetables like sweet potatoes or butternut squash can be swapped in; add them a few minutes earlier if needed.
- Delicate vegetables like zucchini or cherry tomatoes should be added during the last 10 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven for 20-25 minutes with a splash of broth to keep the chicken moist.
- The honey mustard sauce can be made up to 3 days ahead and stored in the refrigerator.
- For a spicy kick, stir 1/4 teaspoon of cayenne pepper or a teaspoon of sriracha into the sauce.