Description
A simple, one-pan dinner featuring juicy chicken thighs and roasted vegetables coated in a sticky, sweet, and savory honey mustard glaze. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup yellow mustard
- 1/4 cup honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon freshly ground black pepper
- 2 cups broccoli florets
- 1 large red bell pepper, chopped
- 1 medium red onion, cut into wedges
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 tablespoons fresh parsley or green onions, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large 18×13 inch rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
- In a small bowl, whisk together yellow mustard, honey, soy sauce, minced garlic, vegetable oil, and black pepper until smooth.
- Pat chicken thighs dry with paper towels and place them in a large mixing bowl. Add broccoli florets, chopped bell peppers, and onion wedges to the same bowl.
- Pour about half of the honey mustard glaze over the chicken and vegetables. Toss thoroughly to coat everything evenly. Reserve the remaining glaze.
- Arrange the chicken and vegetables in a single layer on the prepared sheet pan, ensuring pieces are not touching to allow for proper roasting.
- Roast for 20 minutes. Remove pan, flip the chicken, and toss the vegetables. Brush the reserved glaze over the chicken and veggies.
- Return to oven and roast for another 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and charred.
- Remove from oven and let rest for 5 minutes. Sprinkle with sesame seeds and fresh herbs if desired. Serve immediately.
Notes
[‘Do not crowd the pan; chicken and vegetables should be in a single layer to roast rather than steam.’, ‘Chicken thighs are recommended over breasts to prevent drying out.’, ‘Reserve half the glaze to brush on at the end to prevent burning.’, ‘Use a meat thermometer to ensure chicken reaches 165°F.’, ‘This recipe does not freeze well; store leftovers in the refrigerator for up to 4 days.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 450
- Sugar: 20
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, honey mustard chicken, weeknight dinner, easy chicken recipe, one pan meal, healthy dinner, gluten-free option