Make this delicious one pan meal! This easy recipe for Sheet Pan Honey Mustard Chicken Thighs is complete with seasonal fall veggies and loaded with flavor.
I’m all about easy dinner recipes, and this method of making chicken and veggies on a sheet pan is one of my all-time favorite ways to make cooking for my family simple and delicious.
A spin-off of my popular sheet pan chicken thighs recipe, this recipe for Honey Mustard Chicken Thighs has even more flavor and even more delicious and hearty vegetables.
Skin-on bone-in chicken thighs are marinated in a sweet and savory honey mustard sauce for at least 30 minutes, and up to overnight. They bake up perfectly juicy with crisp skin.
A medley of tender vegetables including Brussel sprouts, butternut squash, and red onion makes this a full meal – all on one sheet pan!
Looking for more easy sheet pan recipes? Try my Sheet Pan Garlic Butter Salmon or Greek Sheet Pan Chicken next.
Honey Mustard Chicken Thighs Recipe Highlights
- A One Pan Chicken Dinner – This isn’t a gimmick, you can actually make this entire chicken and veggies meal on one pan in the oven! My sheet pan cooking method is here to make your life (and your dish duties) easier.
- Amazing Flavor – I love the rich, sweet, and savory flavor of honey mustard with chicken, and the marinade goes so well with the autumn veggies too. Two types of mustard make this dish irresistibly good.
- Roasted Vegetables – This might sound crazy, but my husband and I actually fight over who gets more brussel sprouts when I make this recipe! The butternut squash and the sprouts turn out perfectly tender and crisp on the outside.
Key Ingredients
You’ll need chicken thighs, vegetables, and some key seasonings to make this easy dish.
Complete list of ingredients and amounts can be found in the recipe card below.
- For the Marinade: Mix honey, Dijon mustard, minced garlic, and whole grain mustard with olive oil, apple cider vinegar, and smoked paprika. You can swap the vinegar for lemon juice for a slightly different flavor.
- Chicken: This sheet pan chicken recipe works best with whole chicken thighs with the bones and skin intact. Trim away any excess skin or fat before cooking if you like.
- Veggies: To me, these are classic fall vegetables: Brussels sprouts, butternut squash, and red onion for color and bold flavor.
How to Prepare Veggies for Roasting
Trimming and cutting your vegetables into similar-sized pieces is key to getting everything cooked at the same time.
- For the squash, peel it and cube it into 1-inch pieces.
- Brussel sprouts should be washed, trimmed, and cut in half. If your spouts are extra large, you may need to quarter them.
- The onions can simply be peeled and quartered.
How To Make Sheet Pan Honey Mustard Chicken Thighs
Tip!
Be flexible with the cooking time. If your chicken thighs are larger or smaller than normal, you may need more or less time. You can always remove the chicken when it’s finished to let the veggies cook a bit longer too!
Recipe Tips
- Marinating Time: The longer you marinate the chicken, the more delicious it will be! While you can get away with a quick half-hour marinade for this recipe, you’ll be happier with the flavor if you let it marinate for several hours or overnight.
- For Super Easy Cleanup: Line the pan with parchment paper.
- Want Extra Crispy Chicken Skin? Put the pan under the broiler for a few minutes at the end. Keep a close eye on it so that it doesn’t burn.
- Chicken is fully cooked when the center reaches a temperature of 165°F/74°C with an instant read thermometer.
Storing Tips
Keep any leftovers in an airtight container in the fridge. This meal will stay fresh for up to 4 days.
If you are cooking for one or two, this dish makes excellent planned leftovers or meal prep lunches for the next days.
To reheat, use the microwave! You can also heat leftovers in a 350°F/180°C oven until warmed through.
Make Ahead Tips
Everything about this recipe can be done a day ahead of time! Prep this meal the night before and you’ll be ready to toss it in the oven for dinner the next day.
- Make the marinade and store half of it in a jar in the fridge.
- Chop the vegetables and keep them in a ziplock bag or sealed container in the fridge.
- Marinate the chicken in the other half of the marinade for up to 24 hours, again, in the refrigerator.
When you’re ready, assemble everything on your sheet pan and bake according to the recipe instructions. This is perfect for busy weeknights!
Recipe FAQs
Can I make this with chicken breasts?
You can, but the cooking time will need to be adjusted. Boneless chicken breasts will be done in about 20 minutes, which is faster than bone-in chicken thighs. The same will be true for boneless skinless chicken thighs.
Plan on removing the chicken once it’s done. Or, you can add the chicken to the veggies after they’ve been roasting for about 10 minutes.
You can also use bone-in chicken breasts, but note that they may take up to 40 minutes to roast at this temperature.
Can I adjust the seasonings?
I think you’ll like the flavor of the marinade, but you can adjust things if you feel the need. For a less smoky flavor, swap the smoked paprika for regular, sweet paprika. For a spicy kick, try adding a bit of cayenne pepper or red pepper flakes.
What type of oil is best for roasting chicken and vegetables?
I’m using light olive oil in my marinade, but you can just as easily use avocado oil or canola oil instead.
What other veggies will work in this recipe?
Try broccoli or cauliflower florets, carrots cut into thin coins, or diced sweet potatoes!
Cooking your honey mustard chicken and veggies all on one pan is a major time-saving trick, and I just know your family is going to love this delicious meal.
Pin the recipe to save it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sheet Pan Honey Mustard Chicken Thighs
Recipe Video
Equipment
- Half sheet pan
- Instant-read thermometer
Ingredients
Honey Mustard Marinade:
- ¼ cup (60 ml) honey
- ¼ cup (60 ml) Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 5 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
Chicken and Vegetables
- 6 (900 g) chicken thighs bone-in and skin-on, about 2 pounds in total
- 12 ounces (340 g) Brussels sprouts halved
- 1 pound (450 g) butternut squash peeled and cubed into 1 inch pieces
- 2 medium red onions peeled and quartered
Instructions
- In a small bowl, mix together the honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, garlic, salt, smoked paprika, and black pepper. This will be your marinade.
- Place the chicken thighs in a large bowl or a zip-lock bag.
- Pour half of the honey mustard marinade over the chicken and make sure each piece is well coated. Save the other half for later.
- Let the chicken marinate for at least 30 minutes in the fridge, or for the best results, leave it overnight.
- Preheat your oven to 425°F (220°C).
- Take a half size baking sheet and, if you want, line it with parchment paper for easy clean-up.
- Add brussels sprouts, butternut squash, and red onion. Drizzle the remaining marinade over the veggies, and toss so they are well coated.
- Nestle the chicken between the veggies.
- Put the sheet pan in the oven and roast for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the veggies are nicely roasted. Garnish with fresh chopped parsley if desired and serve.
Notes:
- Marinating Time: The longer you marinate the chicken, the more delicious it will be! While you can get away with a quick half-hour marinade for this recipe, you’ll be happier with the flavor if you let it marinate for several hours or overnight.
- For Super Easy Cleanup: Line the pan with parchment paper.
- Want Extra Crispy Chicken Skin? Put the pan under the broiler for a few minutes at the end. Keep a close eye on it so that it doesn’t burn.
- Chicken is fully cooked when the center reaches a temperature of 165°F/74°C with an instant read thermometer.
- To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Gordon says
easy to cook and delicious
Little Sunny Kitchen says
Thank you so much for the feedback on the recipe Gordon! I’m so glad you enjoyed it.