Sheet Pan Honey Mustard Chicken

If you’re craving a flavorful, fuss-free dinner that comes together in one pan, this Sheet Pan Honey Mustard Chicken recipe is your new best friend. Imagine tender, juicy chicken thighs glazed with a sweet and tangy honey mustard sauce, roasted alongside vibrant vegetables that soak up all those delicious flavors. It’s a perfect weeknight meal that’s both comforting and impressive enough for guests. Plus, cleanup is a breeze since everything cooks on a single sheet pan!

Why This Recipe Is a Must-Try

This recipe ticks all the boxes for a busy home cook. First, it’s incredibly simple—no complicated steps or fancy equipment required. You’ll toss your chicken and veggies in a luscious honey mustard marinade, spread them out on a baking sheet, and let your oven do the work. The result? A perfectly caramelized chicken with crispy edges and tender insides, paired with roasted vegetables bursting with flavor.

Additionally, this dish is highly customizable, allowing you to swap in your favorite vegetables or adjust the seasoning to suit your taste. The balance of sweet honey and tangy mustard creates a sauce that’s irresistibly delicious but not overpowering. And because it’s an all-in-one meal, it saves you time and effort in the kitchen without compromising on taste or nutrition.

Ingredients

• 4 bone-in, skin-on chicken thighs (you can use skinless if preferred)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 pound baby potatoes, halved
• 1 large red bell pepper, sliced
• 1 medium red onion, cut into wedges
• Fresh parsley, chopped (for garnish)

How To Make Sheet Pan Honey Mustard Chicken

Step 1: Prepare the Honey Mustard Sauce

In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper until the mixture is smooth and well combined.

Step 2: Marinate the Chicken

Place the chicken thighs in a large bowl or zip-top bag. Pour half of the honey mustard sauce over the chicken, ensuring each piece is well coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.

Step 3: Prepare the Vegetables

While the chicken marinates, preheat your oven to 425°F (220°C). On a large sheet pan, toss the halved baby potatoes, sliced red bell pepper, and red onion wedges with the remaining honey mustard sauce, making sure all the veggies are nicely coated.

Step 4: Arrange Chicken and Vegetables on the Pan

Place the marinated chicken thighs on the sheet pan, skin side up, nestled among the vegetables. Make sure the chicken pieces are spaced out so they roast evenly and get crispy.

Step 5: Roast the Chicken and Vegetables

Place the sheet pan in the preheated oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. If you want extra crispness on the chicken skin, you can broil for an additional 2-3 minutes, watching carefully to avoid burning.

Step 6: Garnish and Serve

Once out of the oven, let the chicken rest for a few minutes. Garnish with freshly chopped parsley before serving. This dish pairs wonderfully with a simple green salad or steamed greens for a complete meal.

Expert Tips

• Use bone-in, skin-on chicken thighs for the juiciest, most flavorful results. The skin crisps up beautifully in the oven.
• If you prefer white meat, boneless chicken breasts work well—just reduce the roasting time to avoid drying out.
• Don’t overcrowd the sheet pan. Give your chicken and veggies some breathing room to ensure they roast rather than steam.
• For even cooking, try to cut your vegetables into uniform sizes.
• Make the honey mustard sauce ahead of time to save prep time on busy evenings.
• Use a meat thermometer to check for doneness. Chicken should reach 165°F (74°C) internally.
• Feel free to switch up the vegetables according to what’s in season or what you have on hand.

Variations and Customizations

• Vegetable swaps: Try using carrots, Brussels sprouts, asparagus, or zucchini instead of or in addition to the potatoes and peppers.
• Spice it up: Add a pinch of cayenne pepper or some chili flakes to the honey mustard sauce for a spicy kick.
• Herb infusion: Incorporate fresh thyme, rosemary, or oregano into the marinade for an herbal twist.
• Gluten-free version: This recipe is naturally gluten-free, but double-check your mustard labels if you are sensitive.
• Sweetness adjustments: Modify the honey quantity to taste—less for a tangier sauce, more for a sweeter glaze.
• Make it dairy-free: This recipe is already dairy-free, making it a great option if you’re avoiding dairy products.

How to Store Leftovers

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid microwaving if possible to maintain the crispy texture of the chicken skin. Leftover chicken can also be shredded and used in salads, wraps, or sandwiches for a quick lunch option.

FAQ

Can I use chicken breasts instead of thighs?

Yes! Boneless, skinless chicken breasts can be used as a leaner alternative. Just be sure to reduce the roasting time to about 25-30 minutes to prevent drying out. You may also want to pound the breasts to an even thickness for uniform cooking.

Is it necessary to marinate the chicken?

While marinating is not strictly necessary, it does infuse the chicken with more flavor and helps tenderize the meat. If you’re short on time, tossing the chicken in the sauce right before roasting will still yield tasty results.

Can I prepare this recipe ahead of time?

Absolutely! You can marinate the chicken and prep the vegetables the night before. Keep everything covered in the refrigerator and assemble on the sheet pan just before roasting. This makes for a hassle-free dinner on busy days.

What can I serve alongside this dish?

This sheet pan meal is a complete dinner on its own, but if you want to add something extra, consider serving it with a green salad, steamed rice, or crusty bread to soak up the delicious honey mustard sauce.

Conclusion

Sheet Pan Honey Mustard Chicken is a simple yet flavorful dish that’s perfect for busy weeknights or casual weekend dinners. With its juicy, caramelized chicken and perfectly roasted vegetables, it’s a crowd-pleaser that requires minimal effort and cleanup. The sweet and tangy honey mustard sauce elevates this one-pan meal to something special without any fuss. Give this recipe a try, and you’ll have a go-to dinner that’s as delicious as it is easy to make!