Honey Mustard Chicken Sheet Pan Dinner
This Honey Mustard Chicken Sheet Pan Dinner features juicy, golden bone-in chicken thighs coated in a sticky, tangy-sweet honey mustard glaze, roasted alongside tender baby potatoes, broccoli, bell pepper, and red onion — all on a single pan with minimal cleanup. The glaze caramelizes beautifully in the oven, creating a restaurant-worthy finish with weeknight ease.
Equipment
- Half sheet baking pan (18x13 inch) Large enough to spread everything in a single layer
- Oven-safe wire rack (optional) Helps chicken skin crisp up by allowing air circulation underneath
- Medium mixing bowl For whisking the honey mustard glaze
- Whisk or fork For combining the glaze ingredients
- Cutting board
- Sharp knife
- Measuring spoons
- Tongs For flipping vegetables and handling chicken
- Aluminum foil or parchment paper (optional) For easier cleanup
- Instant-read thermometer Recommended for checking chicken doneness at 165°F
Ingredients
For the Chicken
- 2 lbs bone-in, skin-on chicken thighs about 900g; 4–6 pieces
- salt to taste
- black pepper to taste
For the Honey Mustard Glaze
- 3 tablespoons Dijon mustard use a good-quality smooth Dijon for best flavor
- 2 tablespoons whole grain mustard adds texture and a slightly milder, nuttier taste
- 3 tablespoons honey raw or wildflower honey preferred; microwave briefly if crystallized
- 2 tablespoons olive oil divided — 1 tbsp for glaze, 1 tbsp for vegetables
- 1 tablespoon apple cider vinegar balances the sweetness of the honey
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
For the Vegetables
- 1 lb baby potatoes about 450g; halved, or quartered if large
- 2 cups broccoli florets about 180g; cut into medium florets
- 1 large bell pepper any color; sliced into ½-inch strips
- 1 medium red onion cut into wedges; keep root end intact so wedges hold together
For Garnish (Optional)
- fresh parsley chopped; for garnish
- fresh thyme sprigs for garnish
Instructions
- Preheat oven to 425°F (220°C) with a rack in the center position. Line a large sheet pan with aluminum foil or parchment paper, and place an oven-safe wire rack on top if using.
- In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, 1 tablespoon olive oil, apple cider vinegar, minced garlic, onion powder, smoked paprika, dried thyme, and salt and pepper until smooth and glossy. Reserve 2 tablespoons of the glaze in a separate small bowl for basting later.
- Pat the chicken thighs completely dry with paper towels, then season both sides with salt and black pepper. Spoon the honey mustard glaze generously over each piece, pressing some under the skin, and place skin-side up on the prepared pan.
- Toss the halved baby potatoes, broccoli florets, sliced bell pepper, and red onion wedges in a bowl with the remaining 1 tablespoon olive oil and salt and pepper. Arrange the vegetables in a single layer around the chicken, placing potatoes cut-side down.
- Roast in the preheated oven for 20 minutes undisturbed, allowing the chicken to begin browning and the vegetables to start softening.
- Remove the pan from the oven, flip the vegetables with tongs, and brush the reserved (clean) honey mustard glaze over the top of each chicken piece. Return to the oven.
- Continue roasting for another 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the skin is deep golden and caramelized, and the potatoes are fork-tender. Broil for 2–3 minutes at the end if more caramelization is desired.
- Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley or thyme sprigs and serve directly from the pan.
Notes
- Dry the chicken thoroughly: Patting the chicken skin completely dry before glazing is essential for crispy, golden skin. Even slight surface moisture causes steaming rather than roasting.
- Bone-in thighs are best: Bone-in, skin-on chicken thighs stay juicier during the longer roast time and have more flavor than boneless cuts. Boneless thighs work but reduce cook time to 25–30 minutes.
- Reserve the glaze for basting: Always keep the basting portion separate from the glaze that touched raw chicken to avoid cross-contamination. Apply it halfway through for a deeper, stickier finish.
- Don't crowd the pan: Overcrowding causes steaming instead of roasting. If needed, use two sheet pans to keep everything in a single layer.
- Prevent burning: If the glaze darkens too quickly, tent the chicken loosely with foil and remove it for the last 5 minutes. You can also reduce oven temp to 400°F and add a few extra minutes.
- Vegetable swaps: Zucchini, sweet potato, Brussels sprouts, cauliflower, asparagus, or green beans all work well. Add delicate vegetables like asparagus or zucchini only in the last 15 minutes of cooking.
- Make-ahead glaze: The honey mustard glaze can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. Stir before using.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 12–15 minutes, or in an air fryer at 370°F for 5–7 minutes to restore crispness.
- Freezer: Freeze cooked chicken (without vegetables) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Glaze variations: Swap honey for maple syrup for a deeper, earthier sweetness. Add 1–2 teaspoons of sriracha or a pinch of cayenne for a spicy version.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 34gProtein: 35gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 145mgSodium: 580mgPotassium: 890mgFiber: 4gSugar: 14gVitamin A: 25IUVitamin C: 90mgCalcium: 6mgIron: 15mg
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