Sheet Pan Honey Mustard Chicken Thighs

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If you’re in need of a comforting, flavorful dinner that requires minimal cleanup, this Sheet Pan Honey Mustard Chicken Thighs recipe is here for you! It’s rich with the delightful sweetness of honey balanced by the tangy zing of mustard.

Plus, chicken thighs are juicy and forgiving, and they roast beautifully alongside vegetables for a complete meal.

Let’s dive into how to make this delicious dish!

Why This Recipe Is a Must-Try

This recipe is perfect for busy weeknights when you want something easy yet delicious.

The one-pan approach means you’ll spend less time cleaning up and more time enjoying your meal.

The combination of honey and mustard creates a glaze that caramelizes beautifully in the oven, giving your chicken a mouthwatering crust.

It’s not just tasty; it’s full of flavor with garlic and the warmth of smoked paprika.

Trust me; this will soon become a family favorite!

Ingredients

To make these delightful honey mustard chicken thighs, gather the following ingredients:

• ¼ cup (60 ml) honey
• ¼ cup (60 ml) Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons (30 ml) extra virgin olive oil
• 2 tablespoons (30 ml) apple cider vinegar
• 5 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon ground black pepper
• Your choice of vegetables (like broccoli, carrots, or bell peppers)

How To Make Sheet Pan Honey Mustard Chicken Thighs

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F (220°C).

This high heat will help achieve that crispy finish on your chicken.

Step 2: Prepare the Marinade

In a large mixing bowl, combine the honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, minced garlic, salt, smoked paprika, and black pepper.

Whisk together until everything is well incorporated.

This marinade is what will make your chicken so flavorful.

Step 3: Marinate the Chicken Thighs

Add the chicken thighs to the bowl with the marinade.

Make sure they are well-coated, perhaps using your hands to ensure every inch of the chicken is covered.

For the best flavor, let the chicken marinate for at least 30 minutes.

If you have time, two hours or even overnight in the fridge will intensify the taste!

Step 4: Prepare Your Vegetables

While the chicken marinates, wash and chop your veggies.

You can use whatever you have on hand—broccoli, carrots, bell peppers, or potatoes work great.

Toss them with a little olive oil, salt, and pepper to season.

Step 5: Arrange Everything on the Sheet Pan

Take a large sheet pan and arrange the marinated chicken thighs in the middle.

Spread your seasoned vegetables around the chicken.

This way, the veggies will soak up the lovely juices as they bake.

Step 6: Bake in the Oven

Place the sheet pan in the preheated oven and bake for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin looks golden and crispy.

If you want extra crunch, broil for the last 2-3 minutes, just keep an eye on it!

Step 7: Serve and Enjoy

Once everything is cooked, take the pan out of the oven and allow it to rest for a few minutes.

Serve your delightful sheet pan honey mustard chicken thighs hot, along with those roasted veggies.

Enjoy every beautiful bite!

Expert Tips

• For an even more flavorful chicken, consider marinating it overnight.
• Make sure to not overcrowd the pan; give the chicken and veggies enough space to roast properly.
• If you prefer a bit of spice, add a pinch of cayenne pepper to the marinade.
• Feel free to experiment with different vegetables depending on the season or what you have on hand.

Variations and Customizations

• Make it a one-pot dish by adding uncooked rice or quinoa beneath the chicken and veggies. Add extra broth for cooking the grains.
• Swap out the honey for maple syrup for a different sweetness profile.
• Add fresh herbs like rosemary or thyme to the marinade for an herbal twist.
• Use skinless chicken thighs if you prefer a lighter option.

How to Store Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave until heated through.

If you want to keep the chicken skin crispy, reheating in the oven is best.

You can also use leftover chicken and veggies in salads or wraps for a quick lunch!

FAQ

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, they tend to dry out more easily.

Chicken thighs are juicy and will yield better results.

If you do use breasts, monitor them closely while baking.

Can I make this recipe in advance?

Absolutely! You can marinate the chicken and chop the vegetables a day in advance.

Keep everything in the refrigerator until you’re ready to cook.

Is there a way to make this dish spicier?

Yes! You can add crushed red pepper flakes or a dash of hot sauce to the marinade for an added kick.

What can I serve with this dish?

These chicken thighs pair nicely with a simple green salad, rice, or crusty bread to soak up the sauce.

You could also serve some mashed potatoes for a hearty meal.

Conclusion

Sheet Pan Honey Mustard Chicken Thighs are not just a meal; they’re a delightful experience that brings comfort and flavor to your dinner table.

With the effortless cooking method and simple ingredients, it’s easy to see why this recipe should be on your regular rotation.

So, gather your family, whip up this dish, and enjoy the scrumptious blend of sweet and tangy goodness.

Happy cooking!

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