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- 4 chicken thighs, skin-on and bone-in - 2 tablespoons of honey - 2 tablespoons of Dijon mustard - 2 tablespoons of olive oil - 1 teaspoon of garlic powder - 1 teaspoon of onion powder - Salt and freshly ground black pepper, to taste - 1 pound of baby potatoes, halved - 1 cup of green beans, trimmed The chicken thighs are the star of this dish. Their skin adds rich flavor and crispiness. Honey and mustard create a sweet and tangy marinade. Olive oil keeps the chicken moist. Garlic and onion powders add depth to the taste. Baby potatoes and green beans cook alongside the chicken, soaking up the delicious flavors. - Lemon juice for brightness - Paprika for a smoky touch - Fresh herbs like thyme or rosemary Adding lemon juice can brighten up the dish. Paprika gives a nice smoky flavor. Fresh herbs can enhance the overall taste and aroma. Feel free to mix and match these options to your liking. - Fresh parsley, chopped - Lemon wedges Chopped parsley adds a pop of color and freshness. Lemon wedges can brighten the dish even more when served. These simple garnishes make your meal look and taste even better. Enjoy your Honey Mustard Sheet Pan Chicken! {{ingredient_image_2}} Start by gathering your ingredients. You need honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper. In a medium bowl, mix together: - 2 tablespoons of honey - 2 tablespoons of Dijon mustard - 2 tablespoons of olive oil - 1 teaspoon of garlic powder - 1 teaspoon of onion powder - Salt and freshly ground black pepper to taste Whisk these until smooth. This marinade adds a sweet and tangy flavor to the chicken. Take your chicken thighs and place them in a large resealable bag or a shallow dish. Pour half of your honey mustard marinade over the chicken. Make sure each piece is well-coated. Seal the bag or cover the dish with plastic wrap. Let the chicken marinate in the fridge for at least 30 minutes. If you have time, marinate for up to 2 hours. This helps deepen the flavors. Preheat your oven to 425°F (220°C). While the chicken marinates, prepare the veggies. Take 1 pound of baby potatoes and halve them. Trim 1 cup of green beans. In a separate bowl, add the veggies and pour the remaining marinade over them. Toss until coated evenly. Line a large sheet pan with parchment paper to help with clean-up. Place the marinated chicken thighs skin-side up on one side of the pan. Spread the marinated potatoes and green beans on the other side. Make sure everything is in a single layer for even cooking. Bake the pan in the preheated oven for 30-35 minutes. The chicken should reach an internal temperature of 165°F (75°C) and have crispy skin. The vegetables will be tender and slightly caramelized. After baking, let the dish rest for a few minutes. Garnish with fresh chopped parsley before serving for a pop of color. Enjoy! To make sure your chicken cooks just right, follow a few steps. First, always start with chicken thighs that have skin and bones. They stay juicy and flavorful. Next, marinate the chicken for at least 30 minutes. If you have time, let it sit for up to 2 hours. This brings out the best taste. When cooking, ensure the oven is preheated to 425°F. This high heat helps the skin get crispy. Use a meat thermometer to check that the chicken reaches 165°F. This way, you know it’s safe to eat. For great veggies, keep these tips in mind. Cut the baby potatoes in half to help them cook evenly. Make sure the green beans are trimmed well. Toss the veggies with the leftover marinade. This adds flavor and helps them cook nicely. When placing the food on the sheet pan, arrange the veggies in a single layer. This allows hot air to circulate and cook them evenly. If you crowd the pan, some veggies may cook slower than others. Using the right tools makes cooking easier. Here’s what I recommend. Get a large sheet pan, preferably rimmed, to keep everything in place. Lining it with parchment paper helps with cleanup. A good meat thermometer is key for checking chicken doneness. A mixing bowl is useful for combining your marinade and tossing the veggies. Lastly, have a pair of tongs handy. They help with flipping chicken and serving the dish. With these tools, you’ll set yourself up for success! Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs for up to 2 hours instead of 30 minutes. This allows the marinade to penetrate deeper into the meat. Use Fresh Herbs: Fresh parsley is a great garnish, but consider adding other fresh herbs like thyme or rosemary to enhance the flavor profile of your dish. Check Vegetable Doneness: The cooking time may vary based on the size of the potato halves. Make sure to check the potatoes for doneness by piercing them with a fork; they should be tender. Rest Before Serving: Allow the chicken to rest for a few minutes after baking. This helps the juices redistribute, resulting in juicier chicken when served. {{image_4}} You can switch up the chicken in this recipe. Try using pork chops or turkey thighs. Both work well with the honey mustard flavor. If you prefer seafood, salmon fillets are a great choice too. They cook quickly and soak up the marinade nicely. Just remember to adjust the cooking time based on the protein you choose. Vegetables can change with the seasons. In spring, add asparagus or baby carrots. In summer, zucchini and bell peppers shine. Fall brings squash and Brussels sprouts. Winter is perfect for root veggies like parsnips and turnips. Each vegetable adds a unique taste and texture to your dish. Feel free to mix and match based on what's fresh at the market. While honey mustard is delicious, other flavors can be fun too. Try BBQ sauce for a smoky flavor. Or use teriyaki sauce for an Asian twist. If you love spice, add sriracha to your marinade. You can even try a simple lemon herb mix with olive oil, lemon juice, and your favorite herbs. Each variation keeps the dish exciting and new. After enjoying your Honey Mustard Sheet Pan Chicken, store any leftovers right away. Place the chicken, potatoes, and green beans in an airtight container. This keeps them fresh and safe to eat. Make sure to let the food cool to room temperature before sealing. Store them in the fridge for up to three days. When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. You can also use a microwave if you’re short on time. Heat in short bursts, stirring in between to ensure even warming. If you want to save your Honey Mustard Sheet Pan Chicken for later, freezing is a great option. First, let the dish cool completely. Then, wrap each portion tightly in plastic wrap and place it in a freezer-safe bag. Make sure to label it with the date. Frozen leftovers can last up to three months. When you’re ready to eat, thaw them in the fridge overnight before reheating. Yes, you can use boneless chicken. Boneless chicken will cook faster. Adjust the cooking time to about 20-25 minutes. Check the internal temperature. It should reach 165°F (75°C) for safety. Boneless chicken thighs stay juicy and tender. They work well with this sweet and tangy marinade. I love serving this dish with a fresh salad. A light green salad pairs well. You can also add rice or quinoa for a filling side. Roasted veggies make a great addition too. Feel free to use your favorite sides to complete the meal. To make this dish healthier, use skinless chicken thighs. You can reduce the amount of honey in the marinade as well. Swap baby potatoes for sweet potatoes or cauliflower. Add more green beans or other veggies to increase fiber. This keeps the dish tasty while lowering calories. This blog post outlined a simple recipe for Honey Mustard Sheet Pan Chicken. We covered the key ingredients, tips for cooking, and storage methods. You learned how to prepare a tasty marinade and keep your chicken and veggies perfectly cooked. I shared variations to try different proteins and vegetables. Remember, this dish is easy and fun to make. It’s a great way to enjoy healthy meals with minimal cleanup. Use these tips to enhance your meal prep and impress your friends and family. Happy cooking!

Honey Mustard Sheet Pan Chicken

A delicious and easy sheet pan meal featuring marinated chicken thighs, baby potatoes, and green beans.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces chicken thighs, skin-on and bone-in
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly ground black pepper
  • 1 pound baby potatoes, halved
  • 1 cup green beans, trimmed
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 425°F (220°C), ensuring it's fully heated for optimal cooking.
  • In a medium-sized mixing bowl, combine the honey, Dijon mustard, olive oil, garlic powder, onion powder, and a generous pinch of salt and pepper. Whisk these ingredients together until you achieve a smooth marinade.
  • Place the chicken thighs into a large resealable ziplock bag or a shallow dish. Pour half of the honey mustard marinade over the chicken, ensuring each piece is well-coated. Seal the bag tight or cover the dish with plastic wrap, and let the chicken marinate in the refrigerator for at least 30 minutes. For more intense flavor, allow it to marinate for up to 2 hours.
  • While the chicken is marinating, wash and prepare your vegetables. In a separate mixing bowl, add the halved baby potatoes and trimmed green beans. Pour the remaining marinade over these veggies and toss until they are fully coated.
  • Line a large sheet pan with parchment paper for easier cleanup after cooking. Place the marinated chicken thighs skin-side up on one side of the pan. Spread the marinated potatoes and green beans on the opposite side, arranging them in a single layer for even cooking.
  • Slide the sheet pan into the preheated oven and bake for 30-35 minutes. You’ll know the dish is ready when the chicken reaches an internal temperature of 165°F (75°C) and the skin is nicely crispy. The vegetables should be tender and show a hint of caramelization.
  • After baking, carefully remove the sheet pan from the oven. Allow the dish to rest for a few minutes to let the juices settle. Just before serving, garnish with a sprinkle of fresh chopped parsley for a burst of color and flavor.

Notes

Serve directly from the sheet pan for a rustic feel or transfer to a serving platter for a polished presentation.
Keyword chicken, easy dinner, honey mustard, sheet pan