Can I use boneless, skinless chicken thighs instead?

Yes, they work well and even cook a bit faster. Without the skin, you won’t get the same crispiness, but the flavor is still fantastic. Just start checking for doneness around the 20-minute mark.

What can I use instead of butternut squash?

Sweet potatoes, carrots, or even parsnips are wonderful alternatives. Just chop them into similar-sized pieces so everything cooks at the same rate.

Can I skip marinating if I’m in a rush?

Absolutely—you’ll still get plenty of flavor by tossing the chicken in the marinade right before roasting. However, even a brief 10-minute soak works wonders, so fit it in if you can.

How do I make the veggies extra caramelized?

Make sure to roast everything in a single layer. If they're too packed, moisture builds up and things steam instead of getting crispy. Broiling for a minute or two at the end works magic, too.

Sheet Pan Honey Mustard Chicken Thighs Recipe

Name: Sheet Pan Honey Mustard Chicken Thighs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/4 cup (60 ml) honey; 1/4 cup (60 ml) Dijon mustard; 1 tablespoon whole grain mustard; 2 tablespoons (30 ml) extra virgin olive oil; 2 tablespoons (30 ml) apple cider vinegar; 5 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 6 (900 g) chicken thighs, bone-in and skin-on (about 2 pounds); 12 ounces (340 g) Brussels sprouts, halved; 1 pound (450 g) butternut squash, peeled and cubed into 1-inch pieces; 2 medium red onions, peeled and quartered

There’s nothing more satisfying than a cozy tray of sheet pan honey mustard chicken thighs, roasted with a medley of caramelized veggies—all on a single sheet pan. This recipe serves up juicy, golden-browned chicken, crispy-edged Brussels sprouts, tender chunks of butternut squash, and sweet roasted red onions, all kissed by a tangy honey mustard marinade. It’s an absolute weeknight lifesaver: minimal cleanup, maximum flavor, and almost zero fuss. In just a bit over an hour (with minimal hands-on time), an irresistibly fragrant dinner is on the table and ready to impress everyone—yourself included.

Why You’ll Love This Recipe

Uncomplicated Prep: Chop, whisk, marinate, and roast! There are no fancy techniques or obscure steps, so it’s great even if you’re short on time or culinary experience.
Bold, Balanced Flavors: The honey mustard marinade is the superstar here—sweet, spicy, tangy, and fragrant, it permeates both the chicken and veggies.
Perfectly Textured: Expect juicy, crackly-skinned chicken and vegetables that stay tender on the inside with just the right amount of caramelization.
One-Pan Perfection: Did I mention only one pan to wash? The easiest cleanup ever.
Great for Weeknights or Company: Effortless enough for a Tuesday, yet beautiful enough to serve to friends or family.

Ingredients You’ll Need

Here’s what makes this recipe shine. No need to measure—just focus on the purpose and a couple of handy notes!

Honey: The sweet backbone of the marinade—pairs beautifully with sharp mustard.
Dijon Mustard: For a creamy, tangy kick that balances the honey.
Whole Grain Mustard: Adds pops of texture and a punchy, rustic flavor.
Extra Virgin Olive Oil: Helps the marinade coat everything evenly, while lending richness.
Apple Cider Vinegar: Offers acidity to brighten and balance the sweetness.
Garlic: Loads of savory flavor (freshly minced is best).
Salt: Elevates all the other flavors—don’t skip it!
Smoked Paprika: Brings subtle smokiness that pairs so well with chicken and roast veg.
Ground Black Pepper: For gentle heat and depth.
Chicken Thighs (Bone-In, Skin-On): Opt for thighs—juicier and more forgiving than breasts, and the skin crisps up beautifully.
Brussels Sprouts: Halved so they caramelize; their slight bitterness is amazing with the honey mustard.
Butternut Squash: Cut into chunky cubes for sweetness and substance.
Red Onions: Quartered for hearty bites; they roast up sweet and jammy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make this recipe your own—here’s how:

Different Protein: Try bone-in chicken drumsticks, or for a quicker cook time, use boneless thighs (just keep an eye on them).
Seasonal Veggies: Swap in carrots, parsnips, sweet potatoes, or even cauliflower.
Add a Kick: Like spice? Stir in a pinch of chili flakes or cayenne to the marinade.
Vegan-Friendly: Substitute tofu or hearty tempeh for the chicken and use maple syrup instead of honey.
Less Sweet: Use a touch less honey if you prefer a tangier result.

How to Make Sheet Pan Honey Mustard Chicken Thighs

Step 1: Whip Up the Marinade

In a bowl, whisk the honey, Dijon and whole grain mustards, olive oil, vinegar, garlic, salt, smoked paprika, and pepper until smooth and fragrant.

Step 2: Marinate the Chicken

Add chicken thighs to a large bowl or zip-lock bag. Pour in half the marinade, turning the chicken to coat thoroughly. Save the other half for the veggies! Pop the chicken in the fridge for at least 30 minutes (overnight is even better).

Step 3: Prep Your Sheet Pan

Heat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Step 4: Toss the Vegetables

Spread the Brussels sprouts, butternut squash, and red onion over the baking sheet. Drizzle with the leftover marinade and toss so every piece is beautifully coated.

Step 5: Add the Chicken

Nestle the marinated chicken thighs among the vegetables. Make sure they’re spaced out slightly so everything roasts, not steams.

Step 6: Roast

Bake on the middle rack for 30 minutes or until the chicken skin is golden and crisp, juices run clear, and the veggies are caramelized. The chicken’s internal temperature should reach 165°F (74°C).

Step 7: Serve

Sprinkle with parsley if you’d like and bring the pan straight to the table. Enjoy!

Pro Tips for Making the Recipe

Don’t Rush the Marinade: Even a quick 30-minute soak develops flavor, but a few hours (or overnight) makes the chicken downright addictive.
Uniform Veggie Sizes: Try to cut the butternut squash cubes and Brussels halves to similar sizes so everything cooks evenly.
Crowding is the Enemy: Give the chicken and veggies a little breathing room on the pan; otherwise, things can go soggy.
Broil at the End: If you crave extra crispy skin or more caramelized vegetables, pop the tray under the broiler for 2-3 minutes—but watch closely!

How to Serve

This dish is a meal on its own, but here are ways to round it out:

With Grains: Serve atop fluffy couscous, quinoa, or rice to soak up all the extra sauce.
Add a Bright Salad: A crisp green salad with a citrusy vinaigrette balances the rich chicken and sweet vegetables perfectly.
Bread for Scooping: Some warm, crusty bread alongside is always welcome for mopping up every bit of that honey mustard glaze.
Family Style: Bring the pan right to the table for a rustic, inviting presentation.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to three days. The veggies may soften a bit but remain flavorful.

Freezing

Freeze cooled chicken and veggies in a freezer-safe container for up to two months. For best results, double-wrap to prevent freezer burn.

Reheating

Warm in a 350°F oven until heated through, or reheat individual portions in the microwave. If reheating from frozen, allow to thaw overnight in the fridge first.

FAQs

Can I use boneless, skinless chicken thighs instead?

Yes, they work well and even cook a bit faster. Without the skin, you won’t get the same crispiness, but the flavor is still fantastic. Just start checking for doneness around the 20-minute mark.
What can I use instead of butternut squash?

Sweet potatoes, carrots, or even parsnips are wonderful alternatives. Just chop them into similar-sized pieces so everything cooks at the same rate.
Can I skip marinating if I’m in a rush?

Absolutely—you’ll still get plenty of flavor by tossing the chicken in the marinade right before roasting. However, even a brief 10-minute soak works wonders, so fit it in if you can.
How do I make the veggies extra caramelized?

Make sure to roast everything in a single layer. If they’re too packed, moisture builds up and things steam instead of getting crispy. Broiling for a minute or two at the end works magic, too.

Final Thoughts

Honey Mustard Chicken Thighs on a sheet pan are a game changer for simple, satisfying dinners. The sweet, tangy, and savory flavors practically guarantee clean plates all around, and having an entire meal cooked up with so little mess is pure weeknight magic. Treat yourself—a golden, flavor-packed dinner really can be this easy.