Sheet-Pan Honey-Mustard Chicken Thighs
A simple, flavorful one-pan meal. Juicy chicken thighs, tender sweet potatoes, and crisp broccoli are roasted together in a tangy honey-mustard glaze. Perfect for a busy weeknight dinner.
For 4 servings
Preheat oven and prepare the vegetables.
Preheat your oven to 200°C (400°F). Peel and dice the sweet potatoes into 1-inch cubes. If using frozen broccoli, ensure it's thawed and drained well.
- Preheat oven to 200°C (400°F).
- Peel and dice sweet potatoes into 1-inch cubes.
- Thaw and drain frozen chopped broccoli.
Roast the vegetables.
On a large sheet pan, toss the diced sweet potatoes and broccoli with 2 tablespoons of olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread them in a single layer. Roast for 15-20 minutes until slightly tender.
Prepare the honey-mustard glaze.
In a small bowl, whisk together the Dijon mustard, honey, minced garlic, dried thyme, and the remaining 2 tablespoons of olive oil. Mix until well combined and smooth.
TIPMincing garlic finely ensures its flavor is evenly distributed throughout the glaze.Prepare and season the chicken.
Pat the boneless chicken thighs dry with paper towels to ensure a crispy skin (if skin-on) or better browning. Season both sides with the remaining 0.5 tsp salt and 0.25 tsp black pepper.
Add chicken to the pan and bake.
Remove the sheet pan from the oven. Push the roasted vegetables to one side and arrange the seasoned chicken thighs in a single layer on the other side of the pan. Return to the oven and bake for 15 minutes.
Glaze and broil for color.
Remove the pan from the oven. Brush the chicken thighs generously with the prepared honey-mustard glaze. Return the pan to the oven and broil for 3-5 minutes until the glaze is bubbly and caramelized.
TIPKeep a close eye on the chicken while broiling as the glaze can burn quickly due to the honey content.Rest and serve.
Remove the sheet pan from the oven. Let the chicken rest for 5 minutes to allow juices to redistribute, ensuring moist and tender results. Serve immediately with the roasted vegetables.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, marinate the chicken in the honey-mustard glaze for 30 minutes before baking.
- 2Don't crowd the pan. Use two sheet pans if necessary to ensure everything roasts instead of steams.
- 3Cut the sweet potatoes into uniform 1-inch cubes so they cook evenly.
- 4Feel free to add other vegetables like red onion or bell peppers along with the sweet potatoes.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the honey-mustard glaze for a spicy kick.
low carbLow carb
Replace the sweet potatoes with an equal amount of cauliflower florets or chopped zucchini. Add them at the same time as the broccoli.
healthyHealthy
To reduce sugar, use only 1.5 tablespoons of honey. The dish will be more tangy and savory.
quickQuick
Use pre-cut vegetables to save on prep time. You can also use chicken tenders, which cook faster than thighs.
Why this is on our healthy list.
High in Lean Protein
Chicken thighs are an excellent source of protein, which is crucial for muscle repair, growth, and overall body function.
Rich in Vitamins and Fiber
Sweet potatoes are packed with Vitamin A and dietary fiber, supporting vision health and digestion. Broccoli is a powerhouse of Vitamin C and K.
Source of Healthy Fats
Olive oil provides monounsaturated fats, which are beneficial for heart health and reducing inflammation.
Frequently asked questions
Yes, it's a well-balanced meal. It provides lean protein from chicken, complex carbohydrates and fiber from sweet potatoes, and essential vitamins and minerals from broccoli. The olive oil adds healthy fats.
