Sheet Pan Honey Mustard Chicken Thighs

Name: Sheet Pan Honey Mustard Chicken Thighs
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 6 bone in, skin on chicken thighs; 3 cups chopped potatoes; 2 cups carrots (peeled and chopped); 1 medium onion (peeled and chopped); 6 garlic cloves (peeled and crushed); 2 tablespoons chopped parsley (plus extra to garnish); 1/2 teaspoon sea salt; 1/8 teaspoon ground black pepper; 1 teaspoon chili powder; 2 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 1/2 cup chicken broth

Chicken thighs roasted with potato and carrots in dijon mustard sauce. Juicy and tender, this one pan dinner is an easy, fast weeknight dinner for the whole family.

Prep10 min
Cook50 min
Total1 hr
Makes4 servings
Calories639

Ingredients

4 servings

6 bone in, skin on chicken thighs
3 cups chopped potatoes
2 cups carrots (peeled and chopped)
1 medium onion (peeled and chopped)
6 garlic cloves (peeled and crushed)
2 tablespoons chopped parsley (plus extra to garnish)

Mustard Sauce:

1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1 teaspoon chili powder
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/2 cup chicken broth

Method

1
Preheat the oven to 375 F. Prepare a baking sheet.
2
Place chicken, potato, carrot, onion, garlic and parsley on the baking sheet.
3
To make the mustard sauce place all the sauce ingredients in a small bowl and stir to combine.
4
Pour the sauce over the chicken and vegetables, tossing with a large spoon to ensure an even coating.
5
Place in the oven and bake for 45-50 minutes until veggies are tender and chicken cooked through. Remove from the oven, garnish with parsley and serve.

Notes

Use a non-stick baking sheet. Marinating time: If time allows you can marinade the chicken thighs in half the Dijon mustard sauce to intensify the flavor. Marinate for 1-2 hours (or longer) before adding to the baking sheet with the veggies and remaining sauce. Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 5 days. Once cooked and cooled, store the chicken and vegetables in an airtight container in the freezer for up to 1 month.

Per serving

Carbs48 g
Protein33 g
Fat36 g
Fiber6 g

Also filed under

Chicken

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