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Easy Sheet Pan Honey Mustard Chicken Thighs Kids Love

easy sheet pan honey mustard chicken thighs - featured image
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These kid-approved sheet pan honey mustard chicken thighs are a quick and easy dinner solution, featuring a perfectly balanced sweet and tangy glaze that caramelizes beautifully on one pan for minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups broccoli florets
  • 2 cups baby potatoes, halved
  • 1 cup baby carrots
  • 1 tablespoon olive oil (for vegetables)
  • Salt and pepper to taste (for vegetables)
  • Fresh parsley, chopped (optional garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. In a medium mixing bowl, whisk together honey, Dijon mustard, whole grain mustard, 3 tablespoons olive oil, minced garlic, apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust sweetness or tanginess as desired.
  3. Pat the chicken thighs dry with paper towels. Trim excess skin or fat if desired. Place chicken in the bowl with the honey mustard sauce and toss to coat thoroughly.
  4. In a separate bowl, toss halved potatoes, broccoli florets, and baby carrots with 1 tablespoon olive oil, plus a pinch of salt and pepper.
  5. Arrange chicken thighs skin-side up in the center of the sheet pan, leaving space between each piece. Arrange vegetables around the chicken in a single layer. Do not overcrowd the pan.
  6. Roast for 30-35 minutes. After 20 minutes, flip the chicken thighs using tongs and stir the vegetables.
  7. Check for doneness: internal temperature of the thickest part of a chicken thigh should reach 165°F (74°C). If not, roast for an additional 5 minutes. The skin should be golden brown and crispy, and vegetables tender.
  8. Let the chicken rest on the pan for 5 minutes before serving. Sprinkle with fresh parsley and sesame seeds if desired.

Notes

For extra crispy skin, start chicken skin-side down in a cold cast iron skillet over medium heat for 3-4 minutes before transferring to sheet pan. Reserve some honey mustard sauce before adding raw chicken to use as a dipping sauce. Cut vegetables into similar-sized pieces for even cooking. Don’t skip flipping the chicken halfway through. This dish tastes even better the next day.

Nutrition

Keywords: sheet pan chicken, honey mustard chicken, easy dinner, kid-friendly, one pan meal, chicken thighs, family dinner

Find it online: https://leilameals.com/easy-sheet-pan-honey-mustard-chicken-thighs-kids-love/