Sheet Pan Honey Mustard Chicken Thighs
A comforting and flavorful dinner featuring juicy chicken thighs marinated in a sweet and tangy honey mustard glaze, roasted alongside your choice of vegetables.
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
Ingredients
- ¼ cup Honey
- ¼ cup Dijon mustard
- 1 tablespoon Whole grain mustard
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Apple cider vinegar
- 5 cloves Garlic, minced
- 1 teaspoon Salt
- ½ teaspoon Smoked paprika
- ½ teaspoon Ground black pepper
- to taste Vegetables (like broccoli, carrots, or bell peppers) Your choice of vegetables
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: 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 well incorporated.
- Step 3: Add the chicken thighs to the bowl with the marinade and ensure they are well-coated. Marinate for at least 30 minutes, or up to overnight for best flavor.
- Step 4: While the chicken marinates, wash and chop your veggies. Toss them with a little olive oil, salt, and pepper to season.
- Step 5: Arrange the marinated chicken thighs in the middle of a large sheet pan and spread your seasoned vegetables around them.
- Step 6: Bake in the preheated oven for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Broil for the last 2-3 minutes for extra crunch.
- Step 7: Allow the dish to rest for a few minutes before serving hot with the roasted veggies.
Notes
For an even more flavorful chicken, consider marinating it overnight. Avoid overcrowding the pan for proper roasting. You can add a pinch of cayenne pepper for spice.