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- 4 chicken thighs (bone-in, skin-on) - 2 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste The chicken thighs bring great flavor and juiciness. Bone-in and skin-on pieces cook evenly. They also stay moist while baking. The honey adds a sweet touch. Dijon mustard gives it that tangy kick. Olive oil helps blend the flavors and keeps the chicken tender. Garlic powder and smoked paprika add depth. Salt and pepper enhance all the tastes. - 1 cup baby carrots - 1 cup Brussels sprouts, halved - 1 cup red bell pepper, sliced Baby carrots give a nice crunch and natural sweetness. Brussels sprouts bring a nutty flavor when roasted. Red bell peppers add color and sweetness. These veggies complement the chicken well. They soak up the honey mustard sauce as they cook. - Fresh parsley - Additional seasonings Fresh parsley brightens up the dish. It adds a pop of color and freshness. You can also add more spices if you like. Feel free to mix in herbs like thyme or rosemary. These can add more flavor and make it special. To start, grab a small bowl. In it, whisk together 2 tablespoons of honey, 2 tablespoons of Dijon mustard, and 1 tablespoon of olive oil. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and some salt and pepper. Mix it well until all the ingredients blend smoothly. This marinade adds flavor and moisture to the chicken. Marinating time is key. I suggest letting the chicken sit for at least 15 minutes. If you have more time, let it marinate for up to 2 hours in the fridge. This will deepen the flavors and make your dish even tastier. Now, let’s focus on the veggies. Take a large sheet pan and spread out 1 cup of baby carrots, 1 cup of halved Brussels sprouts, and 1 cup of sliced red bell pepper. Drizzle them with a little olive oil. This helps them cook well and adds flavor. Sprinkle some salt and pepper for seasoning. Use your hands to toss the vegetables. Make sure they are coated evenly with oil and spices. This step is important for good flavor and texture. Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting. Once the oven is hot, place the marinated chicken thighs on top of the veggies, skin side up. Pour the remaining honey mustard mixture over everything. Bake the pan for 30 to 35 minutes. Check the chicken to ensure it's cooked through. The internal temperature should reach 165°F (75°C). You can use a meat thermometer for this. If you want extra crispy skin, broil for 2 to 3 minutes at the end. Just watch it closely to avoid burning. After baking, let the dish rest for 5 minutes before serving. This helps all the flavors settle. Don’t forget to garnish with fresh parsley for a nice touch! To get crispy chicken skin, use the broiler. After baking the chicken and veggies, switch your oven to broil. Broil for 2-3 minutes, but watch it closely. The skin will turn golden brown. This extra step adds great texture without much effort. Want to boost the flavor? Try adding fresh herbs like rosemary or thyme. You can also sprinkle in some red pepper flakes for heat. These spices blend well with honey mustard. Experiment with your favorite herbs to make it your own. Timing is key for your veggies. Start by baking the chicken and add the veggies halfway through. This way, they cook just right. The carrots and Brussels sprouts will be tender, but not mushy. Keep an eye on them for the best results. {{image_2}} You can easily swap chicken thighs for other meats. Pork, for example, works well. Use pork chops or tenderloin for a juicy dish. Turkey thighs are another great choice. They absorb flavors just like chicken. For a lighter option, consider fish. Salmon or white fish cooks quickly and pairs nicely with honey mustard. Seasonal veggies can change your dish's taste. In spring, use asparagus or peas. They add freshness and color. Summer brings zucchini and tomatoes, which are juicy and sweet. Fall is perfect for squash and root vegetables. Try sweet potatoes or beets for a hearty addition. Winter offers hearty greens like kale or collards, which hold up well in the oven. You can adjust the honey mustard sauce to your taste. For a milder flavor, use less mustard. If you like it sweet, add more honey. Want some heat? Mix in a pinch of cayenne or red pepper flakes. For a tangy twist, add a splash of apple cider vinegar or lemon juice. Each change gives a new flavor to your dish. After you enjoy your Honey Mustard Sheet Pan Chicken Veggies, store any leftovers right away. Place the chicken and veggies in an airtight container. This keeps them fresh and safe to eat. Refrigerate within two hours of cooking. Leftovers will last for about three to four days in the fridge. Label the container with the date, so you know when to use it. When it’s time to enjoy your leftovers, reheating is key. You want to keep the chicken moist and the veggies tasty. The best way is to use an oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 to 20 minutes. Check if the chicken is warm in the center. You can also use a microwave. Heat in short bursts. Stir the veggies to make sure they heat evenly. If you want to save some for later, freezing works great! First, let the dish cool completely. Then, place it in a freezer-safe container or bag. Be sure to remove as much air as possible. This helps prevent freezer burn. You can freeze the dish for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. Yes, you can use boneless chicken. Boneless chicken is quicker to cook. It also absorbs the honey mustard flavor well. However, bone-in chicken has more flavor and stays juicier. If you choose boneless, reduce cooking time by about 10-15 minutes. Always check that the chicken reaches 165°F (75°C) to ensure it is safe to eat. Honey mustard chicken pairs well with many sides. Here are some great options: - Rice: White or brown rice soaks up the sauce. - Quinoa: This adds a nutty flavor and healthy protein. - Mashed potatoes: Creamy mashed potatoes balance the dish nicely. - Salad: A fresh green salad brightens up the meal. - Roasted potatoes: Crispy potatoes add texture and flavor. These sides add variety and enhance the meal experience. To make this dish gluten-free, choose gluten-free Dijon mustard. Regular mustard may contain gluten. You can also use gluten-free soy sauce if you want to add umami flavor. Ensure all other ingredients, like spices and oils, are gluten-free. With these simple swaps, you can enjoy this tasty meal without worries. This blog post covered how to make honey mustard sheet pan chicken. We explored the key ingredients like chicken thighs, honey, and vegetables. I shared clear steps from making the marinade to baking the dish. Tips for crispy chicken skin and storage info ensure good results every time. Try the variations to mix it up. This dish offers tasty options with easy prep. Enjoy your cooking!

Honey Mustard Sheet Pan Chicken Veggies

Savor the delicious flavors of Honey Mustard Glory with this easy-to-follow recipe! Tender chicken thighs marinated in a sweet and tangy honey mustard sauce pair perfectly with vibrant veggies like Brussels sprouts and carrots. This one-pan meal not only saves you time but also delivers a delightful dinner your family will love. Click through to try this mouthwatering dish and elevate your weeknight meals!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup baby carrots

1 cup Brussels sprouts, halved

1 cup red bell pepper, sliced

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper until combined.

      Place the chicken thighs in a large bowl or zip-top bag and pour half of the honey mustard mixture over the chicken. Toss to coat evenly and let marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

        On a large sheet pan, spread out the baby carrots, Brussels sprouts, and red bell pepper. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

          Place the marinated chicken thighs on top of the veggies, skin side up.

            Pour the remaining honey mustard mixture over the chicken and veggies.

              Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender.

                For extra crispy skin, broil for an additional 2-3 minutes at the end of cooking, watching carefully to prevent burning.

                  Remove from the oven and let the dish rest for 5 minutes before serving.

                    Garnish with fresh parsley before serving.

                      Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings