These juicy sheet pan chicken thighs with roasted sweet potatoes and brussels sprouts make an easy weeknight dinner your family will love. Drizzled with a honey-mustard sauce to add the perfect sweet-and-savory hint to every bite.
Why You’ll Love These Sheet Pan Chicken Thighs
This sheet pan chicken thighs recipe with homemade sauce will make you realize cooking isn’t meant to be another job after work.
- Easy clean-up. You’ll only need to wash the baking sheet and a bowl when you’re done.
- Family-friendly. Serve it fresh out of the oven and let everyone help themselves to the chicken and whatever veggies they want.
- Hearty. Lots of sweet potatoes, brussels sprouts, and juicy chicken are perfect for filling you up after a long day.
- Wholesome. A homemade honey-mustard sauce means you aren’t putting any strange ingredients into your body.
What You’ll Need
Spicy ground mustard and sweet honey caramelize perfectly on the chicken for an amazing flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Chicken and Veggies
- Bone-in chicken thighs – Drumsticks work too.
- Brussels sprouts – Make sure they’re fresh, so avoid yellowing ones because they tend to be bitter.
- Sweet potato – Yams and potatoes are good swaps.
- Red onion – Feel free to use yellow onion.
- Bell pepper – I prefer red ones, but any color works.
- Olive oil – Go for avocado or coconut oil if you prefer.
- Fresh thyme – Reduce the amount by half if you’re using dried thyme.
- Salt and pepper – Kosher salt and freshly-cracked pepper are best.
For the Honey-Mustard Sauce
- Ground mustard – Coarse types are great for a more potent flavor.
- Dijon mustard – Avoid American mustard for this.
- Honey – It needs to be raw honey or agave nectar.
- Apple cider vinegar – Don’t use white vinegar because it’s too tangy.
- Olive oil – Avocado oil works too.
- Garlic – Feel free to use garlic paste.
- Fresh thyme – Dried works perfectly for the sauce.
- Salt and pepper – Adjust the amounts to taste.
How to Make Sheet Pan Honey Mustard Chicken Thighs
You get baked honey mustard chicken plus roasted veggies with the same amount of effort. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 425F. Place a baking sheet inside as it preheats.
- Toss the veggies. Mix the brussels sprouts, sweet potato, onion, bell pepper, olive oil, thyme, salt, and pepper in a large bowl. Toss until completely combined.
- Make the sauce. Mix all of the honey-mustard ingredients in a bowl until smooth. Set aside 2 tablespoons of the mixture.
- Season the chicken. Pat the chicken dry with a paper towel. Season it with salt and pepper on all sides. Brush or rub the 2 tablespoons of reserved sauce all over. Set it aside.
- Bake it. Carefully remove the empty baking sheet from the oven. Add the chicken, skin-side down. Spread out the veggies in a single layer so that nothing overlaps. Use another baking sheet for the veggies if needed. Pop it into the oven for 18 minutes.
- Flip it. Use kitchen tongs to flip the chicken over. Bake it for another 10-15 minutes.
- Broil it. This step is optional. Place the chicken and veggies in the broiler for 3-4 minutes or until slightly browned.
- Serve. Remove it from the oven or broiler. Serve immediately with the remaining sauce on the side and enjoy!
Tips & Variations
Store-bought dressing and leftover veggies are great ways to save time and reduce food waste.
- Use leftovers. Add leftover broccoli florets, cauliflower, mushrooms, corn, etc to make this recipe heartier.
- Make it melty. Sprinkle the chicken and veggies with 1/2 cup freshly-grated parmesan 10 minutes before the baking time is up for extra savoriness.
- Use a meat thermometer. Stick it into the thickest part of each chicken thigh. If it reads 165F, that means it’s perfectly cooked. If it’s not there yet, let it continue cooking because you don’t want to serve raw chicken.
- Go for store-bought. Save some time by using your favorite store-bought, organic honey-mustard dressing.
- Add spices. Toss the veggies and/or chicken with 4 teaspoons paprika, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder to intensify the flavors.
- Make it spicy. Add 1 teaspoon cayenne pepper, red pepper flakes, or chili oil for a kick of heat. Add it before baking or once the chicken’s ready.
What to Serve with Sheet Pan Chicken Thighs
These honey-mustard sheet pan chicken thighs are the perfect dinner on their own, but can definitely be served with sides, salads, or soup. For side dishes, try my Air Fryer Asparagus and Corn on the Cob. My Simple Arugula Salad is another great option. For soup ideas, try my Creamy Potato Soup, Creamy Tomato Basil Soup, and Broccoli Cheese Soup.
Proper Storage
Store it in serving-size portions you can easily reheat throughout the week.
- Fridge: Place it in an airtight container for up to 5 days.
- To reheat it: Microwave it for up to a minute or until warm. Reheat larger portions in the oven at 350F for 15-20 minutes.
More Easy Chicken Thigh Recipes
- Garlic Parmesan Chicken Thighs
- Balsamic Glazed Caprese Chicken
- Smoky Coconut Milk Braised Chicken
- Honey Sriracha Grilled Chicken Thighs
Sheet Pan Honey Mustard Chicken Thighs and Vegetables
- Prep Time: 10 min
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
This sheet pan chicken thighs recipe with homemade honey-mustard sauce and roasted veggies is a hearty, little clean-up weeknight dinner.
Ingredients
Scale
- 4 bone in chicken thighs
- 1 1/2 cups halved brussels sprouts
- 1 medium sweet potato, diced
- 1/2 red onion, cut into quarters
- 1 red pepper, cut into cubes
- 2 tablespoons olive oil
- 1 tablespoon of fresh thyme
- salt & pepper to season
Honey Mustard Sauce:
- 1 tablespoon course stone ground mustard
- 2 tablespoons dijon mustard
- 2 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh thyme
- salt & pepper
Instructions
- Preheat oven to 425 degrees F.
- Place baking sheet in oven while the oven is preheating.
- To a large bowl add brussels sprouts, sweet potato, red onion, red pepper, 2 tablespoons of olive oil, fresh thyme, salt and pepper. Toss to coat everything.
- To a small bowl add course stone ground mustard, dijon mustard, honey, apple cider vinegar, 1 tablespoon of olive oil, garlic clove, fresh thyme, salt and pepper. Whisk to mix everything together. Remove 2 tablespoons of the mixture and set the rest to the side.
- Pat chicken dry with a paper towel. Then season with salt and pepper on both sides. Using a pastry brush, evenly brush the 2 tablespoons of the honey mustard mixture across the skin side of all 4 chicken thighs.
- When oven is done preheating. Remove the baking sheet from the oven (be careful because it will be hot). Place seasoned chicken thighs, skin side down on baking sheet and spread veggies out around the chicken thighs. Be sure to put them in a single layer and not to crowd the pan. (if you need to use another baking sheet for the veggies do so)
- Place the baking sheet in the oven and bake for 18 minutes.
- Remove from oven. Flip the chicken over and bake an additional 10-15 minutes. You want the internal temperature of the chicken to be 165 degrees F.
- Optional: Put under the broiler for 3-4 minutes for browning.
- Serve with the remaining sauce on the side.
Nutrition
- Serving Size: 4 oz chicken + vegetables
- Calories: 513
- Sugar: 14 g
- Sodium: 228 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 113 mg
13 comments on “Sheet Pan Honey Mustard Chicken Thighs and Vegetables”
I tried this tonight, but I’m not sure what to do with the remaining sauce. Is it served on the side? I think the recipe only mentions glazing the chicken with 2 tbsp of the sauce and to set the rest to the side. Thanks for your help.
Yes I usually serve it on the side if I have extra. You can never have too much sauce. 🙂
Looking forward to trying this. What do you do with the rest of the honey mustard mix?
I like to serve it on the side or baste on top after the sheet pan comes out of the oven.
I’m making this now and it looks and smells divine! I do believe you may have left out what to do with the rest of the marinade after you use the 2 tablespoons on the chicken…I’m assuming you brush it over the other side of the chicken once you turn it over?
Thanks! Love, love, love your recipes!!
Hey Hollie, I did. I usually just serve it on the side so I can add a little drizzle and brighten the dish back up after it comes out of the oven.
I know for sure this would be a huge hit in my house!
This one sheet pan meal looks delicious!
I love all of the flavors in this! Perfect for weeknights.
I LOVE how easy, healthy and incredibly delicious this is!! The perfect dinner!!
So, so goood! That looks mighty tasty! I can not wait to try it. Yum!
Oooh, this looks SO good! Would love to try this. Thank you for a great recipe!
The flavors and combination of fresh veggies make for the perfect fall dinner!