Honey Mustard Sheet Pan Chicken Dinner

Baking pan with chicken and vegetables cooked.

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Honey Mustard Sheet Pan Chicken Dinner

This simple sheetpan honey mustard chicken dinner is a whole meal made on one pan. A honey mustard marinade that doubles as a sauce to finish the dish for more flavor, crispy roasted garlic potatoes and Brussels sprouts make this the perfect weeknight dinner!

Prep Time20

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Chicken

8 boneless skinless chicken thighs about 1 ½ lbs.
⅓ cup honey
⅓ cup Dijon mustard
2 tsp yellow mustard you can use stone ground mustard here instead if preferred
2 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 tsp garlic powder
1 tsp oregano
½ tsp onion powder
½ tsp paprika
½ tsp each: sea salt and pepper more or less as desired

Veggies

1 ½ lb mini gold potatoes cut in quarters
1 lb brussels sprouts halved and trimmed
2- 3 Tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp onion powder
½ tsp ground mustard
½ tsp each: sea salt and pepper more to taste
hot honey and fresh thyme to serve

Instructions

Preheat oven to 425°F.
In a small bowl, add the honey mustard sauce/marinade ingredients together and whisk well. Reserve about 3 tbsp. and then pour the rest over the chicken thighs and stir to coat.
While chicken marinates, add the potatoes and brussels sprouts to a large sheetpan. Drizzle with olive oil and and the seasonings and toss to evenly coat.
Place in the oven and cook for about 10-15 minutes to give them a head start. If your chicken thighs are on the larger/thicker side, you can do more on the 10 minutes side, and for thinner thighs, aim for the 15 minutes.
Once the veggies have roasted a bit, remove and shift them all to one side. Add the marinated chicken evenly on the sheetpan, trying keep them from touching. Discard any of the contaminated marinade.
Bake for about 20-25 minutes, or until the chicken has reached about 165°F. Shift the oven to Broil, and brush the chicken with remaining honey mustard. Broil on high for another 2-4 minutes.
Remove from oven and rest for about 5 minutes before serving. We like to drizzle some hot honey over top, especially on the veggies and sprinkle with fresh thyme.

Notes

Storage: Refrigerate in a sealed container for about 3-4 days or freeze leftovers for up to 3 months. Allow the meal to cool completely before freezing for best results.

If one ingredient has cooked and is done before the others, you can remove that ingredient from the pan and allow the rest of the meal to cook until ready. Sometimes larger pieces of meat or potatoes can cause cook time to vary a bit, but you can still be okay!

Nutrition