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Cozy Honey Mustard Chicken Thighs: Easy One Pan Dinner

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This cozy sheet pan honey mustard chicken thighs recipe brings back a bistro memory with perfectly juicy chicken, crispy caramelized edges, and tender vegetables roasted in a sweet and tangy honey mustard sauce. It’s an easy, one-pan dinner that comes together in under 45 minutes with minimal cleanup.

Ingredients

Scale
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 pound baby potatoes, halved
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
  2. Make the honey mustard marinade: In a medium mixing bowl, whisk together 1/4 cup honey, 3 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  3. Prep the chicken: Pat the chicken thighs dry with paper towels. Place them in a large bowl and pour about half the honey mustard marinade over them. Toss to coat evenly. Set aside.
  4. Prep the vegetables: Halve 1 pound of baby potatoes. Peel and cut 2 medium carrots into 2-inch pieces. Cut 1 red onion into wedges, leaving the root end intact. Place all vegetables on your sheet pan.
  5. Toss the vegetables with the remaining marinade: Pour the remaining honey mustard marinade over the vegetables and toss to coat evenly. Spread them out in a single layer on the sheet pan, leaving space in the center for the chicken.
  6. Arrange the chicken: Place the marinated chicken thighs skin-side up in the center of the sheet pan, nestled among the vegetables. Make sure the chicken pieces aren’t touching each other.
  7. Roast for 35-40 minutes: Roast for 25 minutes. Then, carefully remove the pan and flip the vegetables (leave the chicken skin-side up). Return to the oven and roast for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. The potatoes should be tender when pierced with a fork.
  8. Rest and garnish: Remove the sheet pan from the oven and let it rest for 5 minutes. Sprinkle with 2 tablespoons of fresh chopped parsley before serving.

Notes

For extra-crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning. If using a dark-colored sheet pan, reduce oven temperature by 25°F. Cut vegetables into uniform sizes for even cooking. Bone-in, skin-on chicken thighs are recommended for best results.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, one pan meal, chicken thighs, easy dinner, weeknight dinner, comfort food

Find it online: https://piperplate.com/cozy-honey-mustard-chicken-thighs-easy-one-pan-dinner/