Honey Mustard Chicken Sheet Pan

$- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 pound baby potatoes, halved - 1 bunch asparagus, trimmed - Fresh parsley, chopped for garnish The main part of this dish is the chicken and the marinade. You need four boneless, skinless chicken thighs. These cook well and stay juicy. For the marinade, mix together honey, Dijon mustard, olive oil, and minced garlic. This mix gives the chicken a sweet and tangy taste. You will also add seasonings like dried thyme, paprika, salt, and pepper. These add depth to the flavor. Just one teaspoon of each is enough to elevate the dish. Next, you will prepare the veggies. Baby potatoes work great here. Halve one pound of baby potatoes for even cooking. Then, get one bunch of asparagus and trim it. These veggies will roast nicely in the oven. Don't forget the garnish! Fresh parsley adds a bright touch to your plate. It makes the dish look pretty and fresh. {{ingredient_image_1}} To start, gather your ingredients. You will need honey, Dijon mustard, olive oil, minced garlic, dried thyme, paprika, salt, and pepper. In a mixing bowl, combine all these items. Whisk them together until the mixture is smooth. This honey mustard marinade is sweet and tangy, perfect for the chicken. Next, take the chicken thighs and place them in a large zip-top bag. Pour half of the marinade over the chicken. Make sure each piece is well coated. Seal the bag and let it marinate for at least 30 minutes. For even better flavor, let it sit overnight in the fridge. This step helps the chicken soak up all those tasty flavors. Now, preheat your oven to 400°F (200°C). While the oven heats up, take your halved baby potatoes. In a large bowl, toss them with olive oil, salt, and pepper. This will give them a nice flavor. Line a large baking sheet with parchment paper or grease it lightly. Spread the seasoned potatoes on one side of the sheet pan. Place the marinated chicken thighs on the other side, pouring any leftover marinade over them. Bake the chicken and potatoes in the preheated oven for 20 minutes. After this time, take the sheet pan out. Add the trimmed asparagus to the pan. Drizzle it with a bit of olive oil, salt, and pepper. Toss everything to coat. Return the sheet pan to the oven and bake for an additional 15-20 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be tender and the asparagus bright green. Once everything is done, take the sheet pan out of the oven. Let the chicken rest for a few minutes. Drizzle the remaining honey mustard marinade over the chicken. This adds extra flavor and moisture. Finally, sprinkle some chopped fresh parsley on top for a pop of color. Now, you have a delicious meal ready to serve! For the best flavor, marinate chicken thighs for at least 30 minutes. If you have time, marinate them overnight. This lets the flavors soak in deep. Store marinated chicken in the fridge. Use an airtight container or a zip-top bag. If you have leftovers, keep them in the fridge for up to three days. To reheat, use the oven for best results. This keeps the chicken juicy and tasty. To ensure juicy chicken, avoid overcooking. Use a meat thermometer to check for doneness. The internal temperature should be 165°F (75°C). If you have a convection oven, reduce the temperature by 25°F (about 15°C) and check for doneness sooner. For regular ovens, stick to the recipe times for best results. Pair your honey mustard chicken with simple sides. Roasted vegetables, rice, or a fresh salad work well. For a colorful plate, add bright veggies like carrots or bell peppers. To make the dish look great, sprinkle fresh parsley on top for color. Arrange everything neatly on the plate so it looks inviting. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavorful it will become. Aim for at least 30 minutes, but overnight is ideal. Customize Your Veggies: Feel free to swap out the asparagus for other seasonal vegetables like bell peppers or zucchini for variety. Check Doneness: Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Presentation Matters: Garnish with fresh parsley just before serving to add a burst of color and freshness to your dish. {{image_2}} You can easily change up the veggies in this dish. Consider using bell peppers, zucchini, or carrots. They roast well and add color to your meal. You can also try adding green beans or broccoli for a nice crunch. For herbs, fresh rosemary or oregano can give your dish a new twist. Thyme is great, but mixing in some basil or dill can bring fresh flavors. Just remember to adjust the amount to suit your taste. If you want to swap chicken thighs, chicken breasts work well, too. They cook a bit faster, so check them at 15 minutes. Tofu is a great option for a meat-free meal. If using tofu, press it to remove extra moisture. Cut it into cubes and marinate as you would chicken. Cooking times will change based on your protein choice. Always check the internal temperature. Chicken needs to reach 165°F, while tofu should be heated through. You can make the marinade sweeter or spicier based on your taste. Add more honey for extra sweetness. If you want heat, try adding red pepper flakes or a dash of hot sauce. Different mustards can change the flavor, too. Spicy brown mustard gives a bolder taste. Honey mustard blends sweetness with tang. You can even use maple syrup instead of honey for a unique twist. Store leftover honey mustard chicken sheet pan in an airtight container. This keeps the chicken moist and fresh. It lasts in the fridge for 3 to 4 days. Make sure to cool it down first before sealing. You can freeze the honey mustard chicken before or after cooking. To freeze before cooking, place the marinated chicken in a freezer bag. Squeeze out the air, seal it, and label it with the date. For freezing after cooking, let it cool and then store in a freezer-safe container. To reheat frozen portions, thaw them in the fridge overnight. Then, warm them in the oven at 350°F (175°C) for about 20-25 minutes. Check that the chicken reaches 165°F (75°C) for safe eating. For meal prep, store ingredients separately to save time. This way, you can mix and match. Use small containers for the chicken, potatoes, and asparagus. Glass containers work best for easy heating. When packing for lunch, add a few vegetables with the chicken. This creates a tasty and balanced meal on the go. I recommend marinating your chicken for at least 30 minutes. This gives the flavors time to sink in. For even more taste, you can marinate it overnight. Just make sure to keep it in the fridge. The longer it sits, the better the flavor will be. Yes, you can use bone-in chicken thighs. However, cooking times will change. Bone-in chicken takes longer to cook than boneless. Plan for about 10-15 minutes extra in the oven. Check that the internal temperature reaches 165°F (75°C). This dish pairs well with many sides. I love serving it with roasted vegetables or a fresh salad. Creamy mashed potatoes also make a great match. You can even add some crusty bread to soak up the sauce. You can prepare this dish ahead of time! Marinate the chicken the night before. You can also chop the veggies and store them in the fridge. When ready to cook, just follow the baking steps. This makes dinner quick and easy! This blog post shared a tasty honey mustard chicken recipe and tips. We covered ingredients, marination, and cooking steps. You now know how to add your favorite veggies and adjust flavors. Don’t forget about storing leftovers and meal prep ideas! Try this dish for your next meal. It’s simple, delicious, and sure to impress. Enjoy cooking and sharing with your family!$

Honey Mustard Chicken Sheet Pan

A delicious and easy sheet pan meal featuring marinated chicken thighs, baby potatoes, and asparagus.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 thighs boneless, skinless chicken
0.25 cup honey
0.25 cup Dijon mustard
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
1 pound baby potatoes, halved
1 bunch asparagus, trimmed
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, combine honey, Dijon mustard, olive oil, minced garlic, dried thyme, paprika, salt, and pepper. Whisk until smooth to create the marinade.
Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, ensuring it is well coated. Marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).
While the chicken marinates, prepare the vegetables. In a large bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper.
Line a large baking sheet with parchment paper or lightly grease it. Spread the potatoes in a single layer on one side of the sheet pan.
Place the marinated chicken thighs on the opposite side of the sheet pan, pouring any leftover marinade over the chicken.
Bake in the preheated oven for 20 minutes.
After 20 minutes, add the trimmed asparagus to the sheet pan, drizzling with a bit of olive oil, salt, and pepper. Toss everything to coat.
Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the potatoes are tender.
Remove from the oven and let everything rest for a few minutes. Drizzle the remaining honey mustard marinade over the chicken before serving.
Garnish with freshly chopped parsley for a pop of color.

Notes

Marinate the chicken overnight for enhanced flavor.

Keyword chicken, easy dinner, honey mustard, sheet pan