![- 4 bone-in chicken thighs, skin on - 2 tablespoons Dijon mustard - 2 tablespoons honey - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - 1 pound baby potatoes, cut in half - 2 cups fresh broccoli florets - Fresh parsley, chopped, for garnish - Lemon wedges for serving - Additional spices for flavor enhancement - Other vegetables like carrots or bell peppers For my Sheet Pan Honey Mustard Chicken, I love using fresh ingredients. The chicken thighs give you that juicy bite, while the Dijon mustard and honey create a sweet and tangy glaze. You can change up the flavors with different spices. Garlic powder and smoked paprika add depth. The baby potatoes add a hearty touch. They soak up the chicken juices, making them extra tasty. Fresh broccoli florets bring color and crunch to the dish. If you want to add a twist, try lemon wedges for serving. They brighten the flavors. Other veggies like carrots or bell peppers can also work well. Feel free to mix and match based on what you have at home. For the full recipe, just follow the link provided. - Preheat the oven to 400°F (200°C). - In a bowl, mix 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and some salt and pepper. Whisk until smooth. - Place 4 chicken thighs in a large bowl. Pour half of the honey mustard sauce over them. Make sure the chicken is coated well. Save the rest of the sauce for later. - Line a sheet pan with parchment paper. Spread 1 pound of halved baby potatoes on one side of the pan. Drizzle with olive oil, add salt, and toss to coat. - Lay the chicken thighs on the other side of the sheet pan, skin side up, leaving space between each piece. - Bake for 20 minutes. This helps the chicken start cooking and the flavors blend. - After 20 minutes, take out the pan. Add 2 cups of fresh broccoli florets to the empty space. Drizzle the reserved honey mustard sauce over the broccoli. - Put the pan back in the oven and bake for another 15-20 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). The veggies should be tender. - Let the dish rest for a few minutes after taking it out of the oven. - For a great look, serve directly from the sheet pan. You can also transfer everything to a big serving platter. Arrange the chicken, potatoes, and broccoli nicely, and sprinkle with fresh parsley for a pop of color. For the complete recipe, check [Full Recipe]. To keep chicken thighs juicy, marinate them in the honey mustard sauce. The sauce adds flavor and moisture. Avoid overcooking by checking the chicken's internal temperature. Aim for 165°F (75°C). For crispier skin, increase the baking time by 5 minutes. You can also broil the chicken for the last few minutes. This gives a lovely golden color and crunch. Pair your honey mustard chicken with roasted vegetables or a fresh salad. Creamy mashed potatoes also work well. For wine, try a light white like Sauvignon Blanc. It balances the dish's sweetness and richness. A light red like Pinot Noir can also complement it nicely. Use a heavy-duty sheet pan for even cooking. It helps to prevent warping in the oven. A non-stick pan can be great too for easy cleanup. For mixing the sauce, a medium-sized mixing bowl and a whisk work best. They help combine the ingredients smoothly. {{image_4}} You can easily change this dish to fit your needs. For a lighter option, use boneless chicken. The cooking time will be shorter, around 20-25 minutes. Just make sure the chicken reaches 165°F. If you prefer a vegan dish, swap chicken for tofu or tempeh. Press the tofu first to remove moisture. Cut it into cubes and marinate it in the honey mustard sauce. Bake it for about 25-30 minutes for tasty results. Get creative with herbs and spices. Try adding rosemary or thyme for added depth. You can also use chili powder for a spicy kick. Just mix and match to suit your taste. Don’t forget to switch up your veggies, too! Use seasonal produce like zucchini in the summer or carrots in the fall. This keeps your meal fresh and adds different tastes. Prepare your ingredients ahead of time. Chop the veggies and marinate the chicken the night before. Store everything in the fridge for quick meals on busy days. You can also freeze leftovers for later. Just let the dish cool, then place it in airtight containers. It will stay fresh for about three months. Reheat it in the oven for best results. For the full recipe, check out the main article. To store your leftovers, place them in an airtight container. Make sure to cool them first. This helps keep the chicken and veggies fresh. Store them in the fridge within two hours of cooking. Try to eat the leftovers within three to four days for the best taste. Keep the honey mustard sauce separate if you can. This helps keep everything flavorful and fresh. If you want to freeze the leftovers, use a freezer-safe container. Make sure to label it with the date. You can freeze the chicken and veggies together or separately. They stay good for up to three months. When you are ready to eat, thaw them overnight in the fridge. Reheat the chicken in the oven at 350°F (175°C) for about 20 minutes. This helps keep it juicy and tasty. Typically, your leftovers last about three to four days in the fridge. If they smell off or look strange, it’s best to throw them away. Signs of spoilage include a slimy texture or a bad smell. Always trust your senses. It’s better to be safe than sorry when it comes to food! Check the chicken's internal temperature. Use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C) to be safe. This ensures the chicken is fully cooked and safe to eat. You can also check for clear juices. If juices run clear, the chicken is likely done. Yes, you can prep the chicken and sauce ahead. Marinate the chicken in the honey mustard mix. Cover it and store it in the fridge for up to 24 hours. This boosts flavor and saves time. You can also chop the veggies ahead. Just keep them in airtight containers until cooking. If you don’t have Dijon mustard, try yellow mustard. It adds a tangy flavor too. You can also use whole grain mustard for a crunchier texture. Another option is honey alone, but this will change the taste. Each substitute keeps the dish tasty without losing its essence. Absolutely! This dish is great for meal prep. Cook a big batch and store leftovers. You can freeze portions in airtight containers. They last for up to three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave for a quick meal. For crispy skin, dry the chicken well before cooking. Pat it with paper towels to remove moisture. Season it well with salt. This helps draw out more moisture during cooking. Bake at a high temperature, around 425°F (220°C), for extra crunch. Placing the chicken skin side up also helps. This recipe covers everything you need for a tasty meal. We looked at key ingredients, steps for cooking, and some smart tips. I shared ideas for variations and how to store leftovers, too. You can make this honey mustard chicken your own and enjoy it any day. Remember, cooking is fun! Try these ideas and make your meals special. Happy cooking!](https://recipetorch.com/wp-content/uploads/2025/07/44df711b-8adc-4203-aab1-2df54b2319f8-250x250.webp)
Sheet Pan Honey Mustard Chicken
Savor the deliciousness of Sheet Pan Honey Mustard Chicken Delight! This easy recipe combines juicy chicken thighs, tender baby potatoes, and vibrant broccoli, all baked to perfection with a sweet and tangy honey mustard sauce. In just 45 minutes, you’ll have a mouthwatering meal that’s perfect for busy weeknights.