Description
A quick and easy sheet pan dinner featuring crispy skin chicken thighs glazed with a sweet and tangy honey mustard sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs (2–3 lbs / 900–1350 g)
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2–3 sprigs fresh thyme or rosemary (optional)
- 1 lb baby potatoes, halved (450 g) (optional)
- 2 medium carrots, cut into sticks (optional)
- 1 cup green beans or asparagus (150 g) (optional)
Instructions
- Step: Preheat your oven to 425°F (220°C).
- Step: In a mixing bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until smooth. Add a splash of water if too thick.
- Step: Pat the chicken thighs dry with paper towels to ensure crispiness.
- Step: Place the chicken thighs skin-side up on a lined sheet pan. Arrange optional vegetables around the chicken, tossing them lightly with olive oil, salt, and pepper.
- Step: Brush the honey mustard glaze generously over the chicken thighs.
- Step: Roast in the preheated oven for 30-35 minutes. Halfway through (around 15 minutes), baste the chicken again with any glaze pooled on the pan.
- Step: Check doneness with a meat thermometer; the internal temperature should reach 165°F (74°C).
- Step: Remove from oven and let rest for 5 minutes to allow juices to redistribute.
- Step: Garnish with fresh thyme or rosemary sprigs before serving.
Notes
Pat chicken skin dry and optionally let sit uncovered in fridge for 20 minutes to enhance crispiness. Use high heat (425°F) to crisp skin and caramelize glaze. Baste halfway through cooking for extra flavor. Avoid overcrowding pan to prevent steaming. If glaze browns too quickly, tent with foil during last 5-10 minutes. Remove vegetables early if they cook faster than chicken to avoid mushiness. Reheat leftovers gently in oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 375 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
Keywords: honey mustard chicken, sheet pan dinner, crispy chicken thighs, easy weeknight dinner, quick chicken recipe, gluten-free, dairy-free