Honey Mustard Sheet Pan Chicken Thighs

Start Cooking

Prep Time:10

Cook Time:30

Total Time:40

Ingredients

¼ cup olive oil divided
2 tbsp lemon juice divided
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp minced garlic
¼ tsp salt
¼ tsp black pepper
4 chicken thighs
12 oz Brussels sprouts halved or cut into thirds if large

Instructions

Step 1: Heat the Oven and Prepare the Pan - Preheat your oven to 425°F and lightly grease a medium baking sheet. That hotter oven is important because it helps the Brussels sprouts roast instead of turning soft and pale. I like to get the oven going before I touch anything else, because by the time the sauce is mixed and the vegetables are cut, the oven is usually ready. Give the pan a light coating of oil or cooking spray so the honey in the sauce does not cling stubbornly to the surface after dinner.
Step 2: Whisk the Honey Mustard Sauce - In a small bowl, whisk together 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, honey, minced garlic, salt, and black pepper. Keep whisking until the honey and mustard are fully blended and the sauce looks smooth and glossy. You want the garlic distributed through the mixture rather than sitting in one clump at the bottom. At this point you will smell the mustard and garlic first, with the honey softening everything in the background.
Step 3: Coat and Arrange the Chicken - Place the chicken thighs on the prepared baking sheet, leaving a little room around each piece. Brush the honey mustard sauce over both sides of the chicken so every thigh gets a good coating. I usually finish with the chicken arranged smooth side up because that gives the sauce a nice surface to settle onto as it bakes. If any sauce remains in the bowl after brushing the raw chicken, do not save it for serving unless you cook it first. The goal here is simply to get an even coating on every piece before the vegetables join the pan.
Step 4: Season and Add the Brussels Sprouts - Put the halved Brussels sprouts in a medium bowl and add the remaining 2 tablespoons olive oil and remaining 1 tablespoon lemon juice. Toss gently until the sprouts are lightly coated, then spread them around the chicken in a single layer. When you can, turn the cut sides down against the baking sheet. That direct contact with the hot metal is what gives you those deeply browned edges that taste almost nutty and a little sweet. Avoid piling the sprouts on top of one another, since crowded vegetables tend to steam rather than roast.
Step 5: Roast Until the Chicken Is Done - Bake the pan for about 30 minutes, or until the chicken is fully cooked and the Brussels sprouts are tender with browned edges. Chicken is safely cooked when the thickest part reaches 165°F on an instant read thermometer. Depending on the size and type of thighs you use, yours may need a few extra minutes, especially if they are bone in. When the pan comes out, let the chicken rest for about five minutes before serving. That short rest helps the juices settle back into the meat while you finish getting everyone to the table.

Notes

Substitutions

Whole grain mustard for Dijon: Whole grain mustard gives the sauce a little more texture and a slightly softer mustard flavor.
Maple syrup for honey: Pure maple syrup brings a deeper sweetness and works well with roasted Brussels sprouts.
Broccoli for Brussels sprouts: Broccoli florets roast quickly and are a good option if Brussels sprouts are a hard sell at your table.
Green beans for Brussels sprouts: Fresh green beans can go onto the same pan and will pick up plenty of lemon and roasted flavor.
Chicken breasts for thighs: Boneless chicken breasts can work, but check them earlier so they do not dry out.
Fresh lemon for bottled juice: Either can work in a pinch, though fresh lemon gives the sauce a brighter taste.

Variations

Add baby potatoes: Small halved potatoes make the meal even heartier, but give them a head start in the oven so they have enough time to become tender.
Make it more savory: Add a small pinch of smoked paprika or onion powder to the honey mustard sauce for a deeper background flavor.
Add a little heat: Stir a pinch of red pepper flakes into the sauce if the adults at your table like some warmth.
Try carrots with the sprouts: Thin carrot pieces roast nicely beside the Brussels sprouts and bring another layer of natural sweetness.
Finish with fresh herbs: Chopped parsley or thyme scattered over the pan after baking adds color and a fresh aroma right before serving.
Make extra sauce for the table: Whisk a separate small batch of honey mustard using clean ingredients and utensils if your family likes extra sauce for dipping.

Tips and Tricks

Cut the sprouts evenly: Similar sized pieces roast at the same pace, so you do not end up with some burnt and others still firm.
Give everything breathing room: A little space around the chicken and vegetables lets hot air circulate and encourages browning.
Use a thermometer for the chicken: Checking for 165°F takes away the guesswork and helps you avoid overcooking the thighs.
Turn the sprouts cut side down: This small step makes a big difference when you want those caramelized flat edges.
Do not pour all the sauce over the vegetables: Keeping the sprouts lightly dressed with oil and lemon allows them to roast instead of becoming coated and soft.
Rest the chicken before serving: Five minutes on the pan gives the juices a chance to settle and keeps the meat tender when you cut into it.
Use two pans when doubling: Crowding twice the food onto one baking sheet will trap steam, so divide a larger batch between two pans for better browning.

Serving Ideas

Buttery mashed potatoes: Mashed potatoes make a cozy base and give the honey mustard juices somewhere delicious to land.
Warm dinner rolls: A soft roll is handy for soaking up the garlicky sauce left on the plate.
Simple rice: White or brown rice keeps the meal easy and stretches four servings a little further for hungry kids.
Crisp green salad: A simple lettuce salad with cucumber and a light vinaigrette adds freshness next to the roasted chicken.
Roasted sweet potatoes: Their natural sweetness works especially well with Dijon, honey, and lemon.
Apple slices or fruit salad: A cool, crisp fruit side can be a nice contrast when you are serving this to younger eaters.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Let the chicken and Brussels sprouts cool, then store them in an airtight container in the refrigerator for up to four days.
Keep portions together for lunches: Divide the chicken and vegetables into individual containers so tomorrow's lunch is already handled.
Reheat gently: Warm leftovers in a 350°F oven until heated through, or use the microwave in short intervals so the chicken stays tender.
Prepare the sauce early: The honey mustard mixture can be whisked ahead and kept covered in the refrigerator until you are ready to assemble dinner.
Cut the vegetables ahead: Trim and halve the Brussels sprouts earlier in the day, then store them dry and covered in the refrigerator.
Freeze the chicken separately: Cooked chicken thighs freeze better than roasted Brussels sprouts, so freeze the chicken in an airtight container for up to three months and make fresh vegetables when you serve it again.

Private Notes

Click here to add your own private notes.

Servings: servings