Sheet Pan Honey Mustard Chicken Thighs and Veggies
This sheet pan chicken thighs recipe is my secret weapon on those chaotic nights when I need a delicious meal that's healthy and quick. Everything roasts on one pan into sticky honey-mustard chicken and caramelized veggies, making dinner taste fancy with minimal cleanup. Now that's my kind of recipe!
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Servings: 6
Equipment
- large rimmed baking sheet
- measuring spoons
- vegetable peeler
- chef's knife
- whisk
- small bowl
- large bowl
- instant-read thermometer
Ingredients
For the chicken:
- 6 bone-in skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoon whole-grain mustard
- 1½ tablespoon honey
- 2 teaspoon fresh thyme, plus more for garnish
- 2 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
For the vegetables:
- 2 tablespoon olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (1½-pound) butternut squash
- 1¼ pound broccoli
- 3 large shallots
Instructions
- Preheat the oven to 425°F. Pat the chicken dry with paper towels. Sprinkle the chicken on both sides with salt and pepper and place on a lightly greased large rimmed baking sheet.
- Whisk together 2 tablespoons mustard and 1½ tablespoons honey, the thyme, vinegar, and garlic powder in a small bowl. Brush the mixture evenly over the chicken. Bake for 10 minutes.
- Meanwhile, peel the butternut squash and cut in half. Scoop out the seeds. Cube the butternut squash. Trim and cut the broccoli into spears. Peel and quarter the shallots.
- Toss the vegetables with the oil, 1 tablespoon mustard, 1 tablespoon honey, salt, and pepper in a large bowl.
- Add the vegetables to pan of chicken, nestling as much into a single layer as possible. Bake for 25 more minutes, or until the chicken registers 165°F when a thermometer is inserted in the thickest portion and the vegetables are browned and tender, stirring occasionally to allow the vegetables to caramelize.