Description

Sheet Pan Honey Mustard Chicken Thighs and Veggies is a simple yet flavorful one-pan meal that combines tender chicken thighs with a rainbow of roasted vegetables, all drizzled in a delicious honey mustard sauce.

Ingredients

Scale

1 lb chicken thighs

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon chili powder

1 teaspoon brown sugar

salt and black pepper to taste

1 large head of broccoli

1 red onion

1.5 lbs baby potatoes

3 tablespoon olive oil

3 tablespoon mayonnaise or 2 tablespoon Greek yogurt and 1 tablespoon mayonnaise

2 tablespoon dijon mustard

2 teaspoon white vinegar

2 teaspoon honey

salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
In a bowl, combine chicken thighs with cumin, paprika, garlic powder, onion powder, chili powder, brown sugar, salt, and black pepper. Mix until well coated.
In another bowl, toss the broccoli, red onion, and baby potatoes with olive oil, salt, and pepper until coated.
Arrange the chicken thighs on a sheet pan and surround them with the mixed vegetables.
In a small bowl, whisk together mayonnaise (or yogurt and mayonnaise), dijon mustard, white vinegar, and honey to create the honey mustard sauce.
Drizzle half of the sauce over the chicken and veggies.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Serve warm with the remaining honey mustard sauce drizzled over the top.

Notes

Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption. Feel free to substitute your favorite vegetables.

Prep Time: 20
Cook Time: 30
Category: Main Dish
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with veggies
Calories: 250
Protein: 22g

Keywords: Sheet Pan, Honey Mustard Chicken, Thighs, Veggies, One Pan Meal