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

Description

Sheet Pan Honey Mustard Chicken Thighs is a flavorful and easy weeknight dinner featuring juicy chicken thighs marinated in a sweet and tangy honey mustard sauce, roasted alongside Brussels sprouts, butternut squash, and red onions for a delicious one-pan meal.

Ingredients

Units Scale

Honey Mustard Marinade

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

Chicken and Vegetables

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

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Instructions

Mix the Marinade: In a small bowl, thoroughly combine the honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, minced garlic, salt, smoked paprika, and black pepper. Stir until the mixture is smooth and homogeneous; this will be your honey mustard marinade.
Marinate the Chicken: Place the chicken thighs in a large bowl or zip-lock bag. Pour half of the prepared marinade over the chicken, ensuring each piece is coated evenly. Reserve the other half of the marinade for the vegetables. Cover and refrigerate the chicken for at least 30 minutes, or ideally overnight for maximum flavor.
Preheat the Oven: Set your oven to preheat at 425°F (220°C). Prepare a half-size baking sheet, lining it with parchment paper if desired for easier clean-up.
Prepare the Vegetables: Place the halved Brussels sprouts, cubed butternut squash, and quartered red onions on the sheet pan. Drizzle the remaining marinade over the vegetables and toss well to coat them evenly.
Arrange and Roast: Nestle the marinated chicken thighs between the coated vegetables on the sheet pan, arranging everything in a single layer for even roasting.
Roast the Dish: Place the sheet pan in the preheated oven. Roast for about 30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and caramelized around the edges.
Garnish and Serve: Optionally, garnish with freshly chopped parsley before serving. Serve the hot honey mustard chicken thighs with the roasted vegetables and enjoy!

Notes

For deeper flavor, marinate the chicken overnight in the refrigerator.
You can swap out vegetables based on seasonality, like using carrots or sweet potatoes in place of butternut squash.
If you prefer less sweetness, reduce the amount of honey in the marinade.
Ensure the chicken thighs are arranged skin-side up to achieve crispier skin during roasting.
Leftovers keep well refrigerated for up to 3 days and make great meal prep lunches.

Nutrition

Serving Size: 1/6 of recipe
Calories: 375
Sugar: 13g
Sodium: 690mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 29g
Cholesterol: 110mg