This Sheet Pan Honey Mustard Chicken is a complete meal that comes together on one pan with minimal cleanup. The sweet-tangy glaze caramelizes beautifully on juicy chicken and roasted veggies. It’s a stress-free dinner that delivers big flavor every time.
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Why You’ll Love This Sheet Pan Honey Mustard Chicken
- Effortless cleanup: Everything cooks together on one pan for minimal scrubbing.
- Perfectly balanced flavor: Sweet, tangy, and savory glaze caramelizes into a sticky coating.
- Versatile and forgiving: Swap veggies or adjust sweetness to your taste.
- Meal prep friendly: Leftovers hold up beautifully, with flavors improving overnight.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil, divided
- 1/4 cup Dijon mustard
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 lb baby potatoes, halved
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 medium red onion, cut into wedges
- 1 large broccoli crown, cut into florets
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools: Large sheet pan, small mixing bowl, whisk, tongs
Notes: Using good quality Dijon mustard really makes a difference here—it brings a nice sharpness that balances the honey. And don’t skip the smoked paprika; it adds a subtle depth that makes the whole dish sing.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the pan. If your sheet pan is small, use two. Overcrowding steams the food instead of roasting it, and you’ll miss out on that beautiful caramelization.
- Why bone-in, skin-on thighs? They stay incredibly juicy during roasting, and the skin gets wonderfully crispy. If you use breasts, reduce the cooking time slightly to avoid drying out.
- Cut your veggies evenly. This ensures everything cooks at the same rate—no undercooked potatoes or mushy broccoli. Aim for similar-sized pieces.
- Taste your glaze. Adjust the honey-to-mustard ratio before you brush it on. Want more tang? Add a bit more mustard. Prefer it sweeter? Drizzle in another spoonful of honey.
How to Make Sheet Pan Honey Mustard Chicken
Step 1: Preheat your oven to 400°F (200°C). While it heats up, pat the chicken thighs dry with paper towels—this helps the skin crisp up nicely. Season both sides generously with salt, pepper, smoked paprika, and dried thyme. You’ll notice the seasoning sticks better to dry skin, which is key for a flavorful crust.
Step 2: In a small bowl, whisk together the Dijon mustard, honey, minced garlic, and 2 tablespoons of olive oil. The mixture should be smooth and glossy. Taste it and adjust if needed—sometimes I add a pinch of salt or a squeeze of lemon juice to brighten it up. Set this glaze aside for now.
Step 3: On a large sheet pan, toss the halved baby potatoes, carrot chunks, and red onion wedges with the remaining 1 tablespoon of olive oil. Season with salt and pepper, then spread them out in an even layer. Roast in the preheated oven for 15 minutes—this gives the heartier veggies a head start so they’ll be perfectly tender later.
Step 4: Remove the pan from the oven (careful, it’s hot!). Push the veggies to the sides to make space for the chicken thighs. Place the chicken skin-side up on the pan. Brush each thigh generously with the honey mustard glaze, reserving about a third of it for later.
Step 5: Return the pan to the oven and roast for another 15 minutes. Meanwhile, toss the broccoli florets with a tiny drizzle of oil and a pinch of salt. After 15 minutes, pull the pan out again and scatter the broccoli around the chicken. Brush the chicken with more glaze.
Step 6: Roast for another 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the skin is golden and slightly sticky. The broccoli should be tender-crisp, and the potatoes should be easily pierced with a fork. If you want extra color, you can broil for the last 1–2 minutes—just watch closely!
Step 7: Let the chicken rest on the pan for 5 minutes before serving. This allows the juices to redistribute, keeping the meat succulent. Garnish with fresh parsley for a pop of color and freshness. Serve directly from the pan for that rustic, family-style vibe.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven until warm to restore crispness.
Serving Suggestions
Complementary Dishes
- Buttery egg noodles — They soak up the extra honey mustard glaze from the pan, making every bite irresistible.
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the chicken beautifully.
- Crusty garlic bread — Perfect for mopping up every last bit of that sticky, savory-sweet sauce left on your plate.
Drinks
- Crisp, dry white wine like Sauvignon Blanc — Its acidity and citrus notes complement the tangy mustard and sweet honey perfectly.
- Sparkling water with a slice of lemon or lime — A refreshing, non-alcoholic option that cleanses the palate between bites.
- Amber ale or light lager — The mild bitterness and carbonation balance the sweetness and richness of the dish wonderfully.
Something Sweet
- Warm apple crumble with vanilla ice cream — The cozy, spiced apples and cold ice cream are a comforting follow-up to the savory main.
- Lemon bars — Their bright, zesty flavor is a lovely contrast to the sweet and savory notes of the chicken.
- Dark chocolate truffles — A few pieces of rich, slightly bitter chocolate provide a simple, elegant finish to the meal.
Top Mistakes to Avoid
- Using a wet glaze on wet chicken. If the chicken isn’t patted dry, the glaze won’t stick properly and the skin won’t crisp up. Always dry your chicken before seasoning.
- Adding delicate veggies too early. Broccoli and other tender vegetables will turn to mush if roasted for the full time. Add them halfway through to keep some bite.
- Not giving the potatoes a head start. Dense root vegetables take longer to cook than chicken. Par-cooking them first ensures everything is done at the same time.
- Skipping the rest time. Cutting into the chicken right away lets all the juices escape, leaving you with drier meat. A brief rest makes all the difference.
Expert Tips
- Tip: For extra crispy skin, place the chicken thighs skin-side down in a cold oven-safe skillet for 5 minutes on the stovetop before transferring to the sheet pan. This renders the fat and starts the crisping process.
- Tip: If your honey is too thick to mix easily, warm the jar in a bowl of hot water for a few minutes. This makes it easier to whisk into a smooth glaze.
- Tip: Use a pastry brush to apply the glaze—it gives you more control and ensures an even coating without wasting any of that delicious mixture.
- Tip: Line your sheet pan with parchment paper or foil for even easier cleanup. Just be aware that the chicken skin may not get quite as crispy as it does directly on the pan.
- Tip: If you love a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the honey mustard glaze. It adds a nice kick that plays well with the sweetness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts will work, but they cook faster and can dry out more easily. Reduce the total cook time by about 5–7 minutes, and check for an internal temperature of 165°F. I’d also suggest pounding them to an even thickness so they cook uniformly. The flavor will still be great, though you’ll miss some of the richness from the thighs.
What other vegetables can I use?
This recipe is super flexible. Sweet potatoes, Brussels sprouts, bell peppers, zucchini, or cauliflower all roast beautifully here. Just keep in mind their cooking times—harder veggies like potatoes and carrots need more time, while softer ones like zucchini should be added later. The key is to cut everything to a similar size so they roast evenly.
Can I make this ahead of time?
You can prep the glaze and chop the veggies up to a day in advance—store them separately in airtight containers in the fridge. But for the best texture, assemble and roast the dish just before serving. Leftovers, however, keep wonderfully for 3–4 days and reheat well in the oven or microwave.
Why is my chicken skin not crispy?
This usually happens if the chicken wasn’t dried thoroughly before cooking, if the pan was overcrowded, or if there was too much liquid from the veggies. Make sure to pat the chicken dry, spread everything in a single layer, and if needed, broil for the last couple minutes to crisp up the skin. A wire rack on the sheet pan can also help air circulate.
Can I use a different type of mustard?
Dijon works best for its balanced tang, but whole grain mustard will add nice texture, and yellow mustard can work in a pinch (though it’s milder). Avoid heavily sweetened or flavored mustards—they can throw off the balance of the glaze. If using a stronger mustard like English, use a bit less and adjust the honey to taste.
Sheet Pan Honey Mustard Chicken
Make easy Sheet Pan Honey Mustard Chicken with juicy thighs and roasted veggies. A complete meal with minimal cleanup. Get the simple recipe now!
Ingredients
For the chicken and glaze:
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6 bone-in, skin-on chicken thighs
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3 tbsp olive oil (divided)
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1/4 cup Dijon mustard
-
3 tbsp honey
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2 cloves garlic (minced)
-
1 tsp smoked paprika
-
1/2 tsp dried thyme
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (chopped, for garnish)
For the vegetables:
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1 lb baby potatoes (halved)
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2 medium carrots (peeled and cut into 1-inch chunks)
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1 medium red onion (cut into wedges)
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1 large broccoli crown (cut into florets)
Instructions
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Preheat your oven to 400°F (200°C). While it heats up, pat the chicken thighs dry with paper towels—this helps the skin crisp up nicely. Season both sides generously with salt, pepper, smoked paprika, and dried thyme.01
-
In a small bowl, whisk together the Dijon mustard, honey, minced garlic, and 2 tablespoons of olive oil. The mixture should be smooth and glossy. Taste it and adjust if needed—sometimes I add a pinch of salt or a squeeze of lemon juice to brighten it up. Set this glaze aside for now.02
-
On a large sheet pan, toss the halved baby potatoes, carrot chunks, and red onion wedges with the remaining 1 tablespoon of olive oil. Season with salt and pepper, then spread them out in an even layer. Roast in the preheated oven for 15 minutes—this gives the heartier veggies a head start so they’ll be perfectly tender later.03
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Remove the pan from the oven (careful, it’s hot!). Push the veggies to the sides to make space for the chicken thighs. Place the chicken skin-side up on the pan. Brush each thigh generously with the honey mustard glaze, reserving about a third of it for later.04
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Return the pan to the oven and roast for another 15 minutes. Meanwhile, toss the broccoli florets with a tiny drizzle of oil and a pinch of salt. After 15 minutes, pull the pan out again and scatter the broccoli around the chicken. Brush the chicken with more glaze.05
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Roast for another 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the skin is golden and slightly sticky. The broccoli should be tender-crisp, and the potatoes should be easily pierced with a fork. If you want extra color, you can broil for the last 1–2 minutes—just watch closely!06
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Let the chicken rest on the pan for 5 minutes before serving. This allows the juices to redistribute, keeping the meat succulent. Garnish with fresh parsley for a pop of color and freshness. Serve directly from the pan for that rustic, family-style vibe.07
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