dinner · american
Sheet Pan Honey Mustard Chicken Thighs
Sticky glaze, crispy potatoes, one pan. 50g protein.
TIME60min
PROTEIN50g
CALORIES490
SERVES4
Juicy chicken thighs lacquered in a sticky, tangy honey mustard glaze, roasted on one pan with crispy baby potatoes and Brussels sprouts. The vegetables get a head start so everything finishes together, and a final brush of glaze under the broiler gives you those dark, blistered edges.
gluten freedairy free
Feast Facts4 servings
PER SERVINGProtein
50g
Calories490
Carbohydrate39g
Fiber6.4g
Sugars13g
Fat15g
Saturated3.3g
Sodium845 mg
10.3 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Honey mustard glaze
- 3 tbsp Dijon mustard47 g Dijon mustard
- 2 tbsp honey30 ml honey
- 1 tbsp lemon juice1 tbsp lemon juice
- 2 cloves garlic, finely grated2 cloves garlic, finely grated
- 1 tsp fresh thyme leaves1 tsp fresh thyme leaves
- ½ tsp smoked paprika½ tsp smoked paprika
- ¼ tsp kosher salt¼ tsp kosher salt
Chicken and vegetables
- 1 lb baby potatoes, halved455 g baby potatoes, halved
- 12 oz Brussels sprouts, trimmed and halved340 g Brussels sprouts, trimmed and halved
- 1 medium red onion, cut into 8 wedges1 medium red onion, cut into 8 wedges
- 1½ tbsp olive oil, divided22 ml olive oil, divided
- 1 tsp kosher salt, divided1 tsp kosher salt, divided
- ½ tsp black pepper½ tsp black pepper
- 2 lb boneless skinless chicken thighs, about 8, trimmed905 g boneless skinless chicken thighs, about 8, trimmed
- 2 tbsp fresh flat-leaf parsley, chopped2 tbsp fresh flat-leaf parsley, chopped
Method
- Heat the oven to 425°F (220°C). On the sheet pan, toss the potatoes, Brussels sprouts and onion with 1 tbsp of the oil, ½ tsp of the salt and the pepper. Turn the potatoes and sprouts cut side down and roast 15 minutes.
- Whisk the Dijon, honey, lemon juice, garlic, thyme, paprika and salt together, then divide it between two small bowls. One is for the raw chicken, the other is the finishing glaze.
- Pat the thighs dry, rub them with the remaining ½ tbsp oil and ½ tsp salt and spoon one bowl of glaze over them, turning to coat.
- Push the vegetables to the edges of the pan and lay the thighs in the middle, smooth side up. Roast 18 to 22 minutes, until the chicken reads at least 165°F (74°C); thighs are juiciest around 175°F (79°C).
- Brush the thighs with the reserved glaze and broil 2 to 3 minutes, until it bubbles and blisters dark at the edges. Watch closely; honey goes from caramelized to burnt fast.
- Rest 5 minutes, scatter with parsley and spoon the pan juices over the potatoes before serving.
Tips
- Keep the two bowls of glaze separate. The second one never touches raw chicken, so it's safe to brush on at the end.
- Swap the Brussels sprouts for broccoli florets, but add them only for the last 15 minutes.
Keeping it: Keeps 4 days in the fridge. Reheat at 400°F (200°C) for 8 to 10 minutes to bring back the crisp edges.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
