Sheet-Pan Honey Mustard Chicken Thighs

Sheet-pan cooking turned weeknight dinners into an American favorite for hands-off ease. Honey mustard chicken thighs share the pan with baby potatoes and broccoli, their Dijon-honey glaze caramelizing into a sweet-tangy finish.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 580 cal
• 42g protein
• 32g carbs
• 32g fat

Every recipe here is free to read.

Ingredients

• 8 (about 3 lb) bone-in skin-on chicken thighs
• 1.5 lb baby potatoes
• 4 cups broccoli florets
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1.5 tsp salt
• 3/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment or lightly oil it. Pat the chicken thighs dry and season both sides with salt, pepper, smoked paprika, and dried thyme.
2. 2Halve the baby potatoes and toss them in a bowl with one tablespoon of olive oil and salt. Mince the garlic.
3. 3In a small bowl whisk together the Dijon mustard, honey, remaining olive oil, apple cider vinegar, and minced garlic until smooth to make the glaze.
4. 4Arrange the seasoned chicken thighs skin-side up on one side of the sheet pan and scatter the potatoes them in a single layer. Roast for 20 minutes.
5. 5Meanwhile toss the broccoli florets with a drizzle of olive oil and salt. After the first 20 minutes, pull the pan out and nestle the broccoli into the open spaces.
6. 6Brush half the honey-mustard glaze generously over the chicken thighs. Return the pan to the oven and roast another 15 to 18 minutes until the chicken reaches 175°F internally, the skin is deep golden and sticky, and the potatoes are fork-tender.
7. 7Brush the remaining glaze over the chicken during the last 3 minutes so it caramelizes without burning. Switch the oven to broil for 1 to 2 minutes if you want extra crisp edges, watching closely.
8. 8Remove the pan, rest the chicken 5 minutes, then sprinkle everything with chopped parsley. Serve family-style straight from the sheet pan or portion into meal-prep containers.