Sheet Pan Honey Mustard Chicken Thighs and Vegetables

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

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