Sheet Pan Honey Mustard Chicken (Printer-Friendly)

Juicy chicken thighs glazed with honey mustard and roasted with Brussels sprouts for an easy, flavorful meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, approximately 1.3 lbs
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1.1 lbs Brussels sprouts, trimmed and halved
06 - 1 medium red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Honey Mustard Glaze

10 - 3 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 1 tablespoon whole grain mustard
13 - 2 cloves garlic, minced
14 - 1 tablespoon apple cider vinegar
15 - 1/4 teaspoon smoked paprika

# How to Cook:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small mixing bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until fully combined.
03 - Pat chicken thighs dry with paper towels. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half of the honey mustard glaze and toss until evenly coated.
04 - On the prepared baking sheet, combine Brussels sprouts and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even layer, leaving space for positioning the chicken pieces.
05 - Nestle the glazed chicken thighs among the vegetables, distributing evenly across the sheet pan.
06 - Roast in the preheated oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - During the final 5 minutes of cooking, brush the remaining honey mustard glaze over the chicken pieces.
08 - Remove from oven and allow to rest for 2 to 3 minutes. Transfer to serving plates and serve immediately.

# Expert Advice:

01 -
  • One pan means actual free time: No juggling multiple dishes or watching different things cook at different speeds, just beautiful caramelized chaos happening all at once.
  • That tangy-sweet glaze is dangerously addictive: The combination of Dijon and whole grain mustard with honey creates a flavor that tastes way more complicated than it actually is.
  • Brussels sprouts finally become the star: Roasted until crispy-edged and tender inside, they stop being the vegetable people tolerate and become something everyone fights over.
02 -
  • Don't skip drying the chicken: Wet chicken won't brown properly and the glaze will slide off instead of sticking; this one change made the biggest difference in my results.
  • Reserve some glaze for the end: If you coat everything at the start, the glaze burns before the chicken finishes cooking; brushing it on at the five-minute mark keeps it glossy instead of blackened.
03 -
  • Leave that oven door closed: Every time you open it, heat escapes and your cooking time stretches; resist the urge to peek more than once.
  • Invest five seconds in an instant-read thermometer: It removes all guessing about whether the chicken is done and takes the anxiety completely out of cooking.
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