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Sheet Pan Honey Mustard Chicken2
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Sheet Pan Honey Mustard Chicken

This Sheet Pan Honey Mustard Chicken recipe offers a flavorful, fuss-free dinner with juicy chicken thighs glazed in a sweet and tangy honey mustard sauce, roasted alongside vibrant vegetables for a comforting and impressive one-pan meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Chicken, Easy, Honey Mustard, One-Pan, Quick, Sheet Pan, Weeknight
Servings: 4 servings

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)

Instructions

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.

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.

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.

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.

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.

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.

Equipment

  • Sheet Pan
  • Small Bowl
  • Measuring cups and spoons
  • Whisk
  • Oven

Notes

Use bone-in, skin-on chicken thighs for juicier results; boneless breasts can be used with reduced cooking time. Don’t overcrowd the pan, cut vegetables uniformly, and consider making the sauce ahead. The recipe is naturally gluten-free and dairy-free. Leftovers keep up to 3 days refrigerated and reheat best in the oven to maintain crispness.