Sheet Pan Chicken Thighs with Honey Mustard Glaze
Juicy bone-in chicken thighs roast with sweet potatoes and Brussels sprouts in a sweet and tangy honey mustard glaze for an easy, flavorful one-pan dinner.
Servings: 4 servings
Calories: 745kcal
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.
Nutrition
Calories: 745kcal | Carbohydrates: 49g | Protein: 42g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 674mg | Potassium: 1318mg | Fiber: 9g | Sugar: 21g | Vitamin A: 17074IU | Vitamin C: 100mg | Calcium: 116mg | Iron: 4mg
