Sheet Pan Honey Mustard Chicken Thighs and Veggies

Name: Sheet Pan Honey Mustard Chicken Thighs and Veggies
Prep time: 15 min
Cook time: 35 min
Ingredients: 6 bone-in skin-on chicken thighs; Kosher salt and freshly ground black pepper; 2 Tbsp whole-grain mustard; 1½ Tbsp honey; 2 tsp fresh thyme, plus more for garnish; 2 tsp apple cider vinegar; 1 tsp garlic powder; 2 Tbsp olive oil; 1 Tbsp whole-grain mustard; 1 Tbsp honey; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 1 (1½-pound) butternut squash; 1¼ pound broccoli; 3 large shallots

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When dinnertime gets hectic or I'm craving something healthy in a hurry, this sheet pan chicken thighs recipe comes to the rescue.

It's the kind of meal that makes me feel like I've got my life together, even when I absolutely do not, because there's minimal prep, everything cooks on one pan, gets beautifully caramelized, and ends with a dinner that tastes way fancier than the effort it took to make it.

Three cream colored plates of sheet pan chicken thighs and vegetables with a yellow glass of ice water, wooden handled utensils, and beige napkins.

And here's my favorite part: it checks all the boxes. Easy? Yep. Weeknight-friendly? Always. A dinner my kiddo will eat? You bet. Pretty enough to serve when friends come over and you want to casually impress them without hovering over the stove? Absolutely.

The honey mustard glaze turns the chicken golden and sticky, the veggies roast into sweet-savory perfection, and cleanup is basically nonexistent. (That's my favorite part.) Honestly, it's the kind of recipe I keep in my back pocket and pull out whenever I need a guaranteed win.

Sheet pan honey mustard chicken thighs and veggies with a vintage serving spatula and a beige cloth.

Want more recipes like that? I don't blame you--they're a lifesaver for my family. First, you'll want to check out my collection of 30 min dinner ideas. From my Trader Joe's chicken piccata meatballs or honey Old Bay salmon to my one-pan hamburger helper without milk and better than takeout fried rice, there's something for everyone.

If sheet pan dinners are more you jam, you'll love these pork chops with cherry peppers or sheet pan chicken shawarma recipes.

Ready to get to that easy chicken thighs recipe? Let's do it!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
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Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this sheet pan recipe:

bone-in, skin-on chicken thighs
whole-grain mustard
honey
fresh thyme
apple cider vinegar
garlic powder
kosher salt
freshly ground pepper
olive oil
butternut squash
broccoli
shallots

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Brushing a honey, whole grain mustard, and thyme mixture onto chicken thighs on a rimmed baking sheet.

First, season chicken thighs with salt and pepper and place on a large rimmed baking sheet. Whisk together the mustard, honey, thyme, vinegar, and garlic powder. Brush on the seasoned chicken thighs and bake at 425°F for 10 minutes.

Cubed butternut squash in a white bowl, a white bowl of broccoli spears, and halved shallots on a wooden cutting board with a chef's knife.

Meanwhile, peel and cube the butternut squash. Cut the broccoli into spears. Peel and quarter the shallots.

Stirring together the broccoli, shallots, and butternut squash with a honey mustard vinaigrette in a glass bowl with a blue spatula.

Next, toss the vegetables with the olive oil, mustard, honey, salt, and pepper.

Adding butternut squash, shallots, and broccoli, to a sheet pan of honey mustard chicken thighs.

Finally, add the vegetables to the baking sheet surrounding the chicken in an even layer. Bake for 25 more minutes or until the chicken is done and the vegetables are browned and tender, stirring the vegetables occasionally to promote roasting.

Hint: Be sure to cut the vegetables into equal-sized pieces so they all cook evenly.

Substitutions

Need to make some ingredient swaps? Here are some ideas:

Chicken thighs - You can use drumsticks or bone-in pork chops instead of the chicken thighs. Or, use boneless thighs and skip the first step of baking by themselves for 10 minutes.
Butternut squash - Instead of peeling and cubing your own butternut squash, buy pre-cubed to save time. (You'll need about 3 cups.) Or, sub with sweet potatoes, delicata squash, or even baby potatoes if you prefer.
Broccoli - Cauliflower florets, broccolini, or Brussels sprouts work well as a substitute for the broccoli. (You can also sub a bag of fresh broccoli florets if you'd like.)
Shallots - I love the delicate sweet flavor of shallots, but feel free to use red onion wedges instead.
Whole-grain mustard - The texture of whole-grain mustard is my favorite. Dijon or spicy brown mustard both taste great here though if that's what you've got on-hand.
Honey - Swap out maple syrup or agave for the honey.
Fresh thyme - Fresh rosemary, oregano, and sage are all great options to use instead of the thyme. Dried Italian seasoning will also work.

Variations

Want to change things up? Here are some suggestions:

Spicy - Stir in a pinch of red pepper flakes or a squeeze of sriracha to the glaze. Or, use hot honey instead of regular for a kick of heat.
Smoky - Add ½ teaspoon smoked paprika or chili powder to the chicken glaze to add a hint of smokiness.
Lemon-Herb - Add lemon zest to the veggies and use fresh lemon juice instead of the apple cider vinegar in the chicken glaze. Finish with an extra squeeze of lemon juice for extra citrus flavor.
Balsamic - Replace the apple cider vinegar with balsamic vinegar and drizzle a little extra on the veggies before roasting.

Equipment

Here's the equipment you'll need to make this roasted chicken thighs and vegetables recipe:

large rimmed baking sheet
measuring spoons
vegetable peeler
chef's knife
whisk
small bowl
large bowl
instant-read thermometer

Storage

To refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.

To freeze: Place the cooked chicken thighs and vegetables to a freezer-safe container and freeze for up to 3 months. Note: The roasted veggies can be frozen, but they'll be very soft once thawed.

Reheating instructions: Warm in an oven preheated to 350°F for 10 to 15 minutes to re-crisp the chicken skin.

Tasty Tip

If your sheet pan is looking a little crowded, you can roast some of the vegetables in a separate dish. More space around the ingredients equals more roasty-ness.

Frequently asked questions

Can I use boneless skinless chicken thighs?

Yep! You'll need to adjust the bake time. Omit that first step of cooking the chicken for 10 minutes before adding the vegetables. The chicken won't need as long to cook.

Can I use boneless, skinless chicken breasts? I'm not a big fan of dark meat chicken.

You can. Roast everything together instead of baking the chicken for a little bit before adding the vegetables.

Can I use this recipe for meal prep?

Absolutely. It's such a great recipe for that.

What if I don't have fresh thyme? Can I used dried?

You can! Go down to ½ teaspoon dried thyme.

How large should I cut the veggies?

That's such a great question--it's essential to cut them the right size so they bake and caramelize evenly. I cut the butternut squash into 1-inch cubes and the broccoli into even spears.

I don't have a large enough baking sheet to fit all the vegetables and chicken. Can I use a roasting pan or two casserole dishes instead?

Absolutely. The key takeaway is that the more space surrounding the chicken and the vegetables, the greater opportunity they'll have to brown and caramelize instead of steam.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this sheet pan meal:

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