Sheet Pan Chicken Thighs Dinner
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Sheet Pan Chicken Thighs is the recipe I turn to for a complete dinner without a lot of hands-on work. The honey mustard chicken and veggies cook together on one pan, so a filling meal is on the table without juggling several dishes or spending forever cleaning up.
Sheet pan dinners are always helpful when our evenings are packed with activities. I especially love this one because I don’t have to come up with separate sides to make a complete meal.
My family gets a hearty meal of juicy honey mustard chicken thighs, sweet potatoes, and roasted veggies. As for me, I get a dinner that feels like I put in way more effort than I actually did.
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Why This Recipe is a Family Favorite
It’s a complete meal on one pan, which means cleanup is easier! The chicken, sweet potatoes, and veggies all bake together, so there’s no need to keep track of multiple pots and pans.
The honey mustard glaze is always a win. It gives the chicken and veggies a sweet and tangy flavor, and you don’t need a bunch of extra seasonings or sauces to make dinner taste good.
And it’s great for meal prep! Make an extra pan and portion the leftovers for quick lunches or dinners later in the week.
Happy Kitchen Secrets
Here are my important cooking tips for making this honey mustard chicken recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Give the vegetables a head start. Sweet potatoes and Brussels sprouts need longer to cook than the chicken, so let them begin roasting first. By the time the chicken is done, the vegetables should be tender and nicely caramelized around the edges.
- Tent the chicken toward the end. The honey in the glaze can darken quickly. Loosely covering the pan with foil helps protect the glaze while the chicken finishes cooking. You can uncover it again at the end if the skin needs a little more browning.
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
Bone-in, skin-on chicken thighs: This cut works especially well for sheet pan dinners because it stays juicy as it roasts. Try to choose thighs that are similar in size so they cook evenly. If you prefer white meat, bone-in chicken breasts can be used instead, but the cook time will be a bit longer.
Sweet potatoes: Cutting them into small, evenly-sized cubes helps them become tender alongside the chicken. You can leave the peel on if you prefer, just scrub the potatoes well first. Russet or Yukon Gold potatoes can be used instead of sweet potatoes.
Brussels sprouts: Halve medium Brussels sprouts and quarter any especially large ones so they cook evenly. If Brussels sprouts aren’t your thing, swap them for carrots or parsnips.
Whole grain mustard: This gives the glaze its tangy flavor and a little texture. Dijon mustard is a great substitute if that’s what you have on hand.
How to Make Sheet Pan Chicken Thighs
For the full instructions, scroll or jump to the recipe card! ⬇️
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- Mix the glaze ingredients together in a large bowl until well combined. Divide the glaze into two bowls, setting one aside for the chicken.
- Add the veggies and toss them with half of the glaze. Make sure everything gets a good coating so you get that honey mustard flavor in every bite.
- Spread the vegetables out in a single layer on your sheet pan, giving them plenty of room to roast evenly.
- While the veggies are cooking, toss the chicken thighs with the remaining glaze. I like to make sure every piece is really well coated so none of that flavor goes to waste.
- Give the veggies a quick toss, then nestle the chicken thighs right into the pan with the skin facing up. Spoon any glaze left in the bowl over the top of the chicken.
- Let the oven do the rest! Once the chicken is cooked through and beautifully golden, dinner is ready. Keep an eye on the glaze toward the end so it doesn’t get too dark.
Tips for Success
- Cut the sweet potatoes evenly. Similar-sized pieces will cook at about the same rate, so you won’t end up with some pieces tender and others still firm.
- Use a large sheet pan. Give the chicken and vegetables plenty of room so they roast and caramelize instead of steaming.
- Use a meat thermometer. Check the thickest part of the chicken without touching the bone to make sure it’s cooked through.
Make it kid friendly:
For younger or selective eaters, cut the chicken away from the bone and serve everything separately. For some kids, eating feels more approachable when they help to arrange the food on their plate.
Storing, Freezing and Reheating
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
To freeze, let everything cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the microwave for a quick meal, or warm everything in the oven until heated through. The oven works best if you want to help crisp up the chicken skin again.
Serving Suggestions
This is already a complete meal with protein and vegetables, so you can serve it straight from the sheet pan.
If you want to stretch the meal a little further, add rice, quinoa, or another simple grain on the side.
Sheet Pan Chicken Thighs Dinner FAQs
Yes! Just keep in mind that boneless thighs cook faster than bone-in thighs, so you'll need to adjust the cooking time. Use a meat thermometer to make sure the chicken is cooked through.
Yes! Choose sturdy vegetables that hold up well to roasting. Carrots, broccoli, cauliflower, or cubed winter squash are good options. Keep in mind that different vegetables may cook at different rates, so adjust when you add them to the pan as needed.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Sheet Pan Chicken Thighs with Honey Mustard Glaze
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 large sweet potatoes peeled and cubed into ½” pieces
- 16 ounces Brussels sprouts trimmed and halved
- ½ medium red onion cut into 1” pieces
Glaze
- 3 tablespoons honey
- 3 tablespoons whole grain mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment or foil.
- Whisk together 3 tablespoons honey, 3 tablespoons whole grain mustard, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
- In a large bowl, toss 2 large sweet potatoes, 16 ounces Brussels sprouts, and diced ½ medium red onion with ½ of the glaze and put onto the sheet pan. Place in the oven and roast for 10 minutes.
- While the vegetables are cooking, place 6 bone-in skin-on chicken thighs in the same large bowl and toss with remaining ½ of the glaze, coating well.
- After the first 10 minutes, toss the vegetables and make space for the chicken thighs. Add the chicken thighs skin-side up. Spoon any remaining glaze from the bowl over the chicken. Roast for 15 minutes.
- After 15 minutes, stir vegetables again and leave chicken untouched. Take a piece of aluminum foil and tent the sheet pan to help prevent the chicken from burning. Roast for another 15-20 minutes until chicken reaches 165°F internally and vegetables are caramelized. Enjoy warm.
- Optionally, remove the aluminum foil tent for 1-2 minutes at the end to help brown the chicken skin.
Notes
- Cutting sweet potatoes evenly ensures they cook through at the same rate.
- Keep the pieces around ½” to make sure they are also cooked through all the way by the end.
- The vegetables need to be cooked for a few minutes ahead of adding the chicken to the pan to avoid overcooking and burning the chicken.
- Tenting with foil prevents the honey glaze from burning before the chicken is done.
- The foil can be removed at the end to help brown the skin.
