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Sheet Pan Honey Mustard Chicken

A weeknight dinner featuring chicken thighs glazed with honey and Dijon mustard, roasted with baby potatoes and Brussels sprouts on a single sheet pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 2 cups Brussels sprouts, halved
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper.
  2. Whisk together honey, Dijon mustard, olive oil, minced garlic, and thyme in a small bowl until smooth and glossy.
  3. Pat chicken thighs completely dry with paper towels, then season generously with salt and pepper. Place them on one side of your prepared sheet pan.
  4. Arrange halved potatoes and Brussels sprouts around the chicken, ensuring everything fits in a single layer without overcrowding.
  5. Brush half the honey mustard glaze over the chicken thighs, coating both sides. Drizzle remaining glaze over the vegetables and toss to coat evenly.
  6. Bake for 30-35 minutes until chicken reaches 165°F internal temperature and skin is golden brown. The potatoes should be fork-tender and Brussels sprouts slightly caramelized around the edges.
  7. Let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken completely dry for proper browning. Don't overcrowd the pan. Let rest 5 minutes before serving. Can marinate chicken up to 4 hours ahead. Store leftovers up to 3 days in refrigerator or freeze up to 3 months. Reheat in 350°F oven for 15-20 minutes.