Description
Experience a perfectly balanced dinner with this sheet pan recipe featuring succulent bone-in, skin-on chicken thighs roasted alongside tender, caramelized vegetables. The honey mustard glaze creates a rich, savory crust while locking in moisture. This streamlined approach ensures a wholesome, flavor-packed meal with minimal cleanup, making it an ideal choice for both busy weeknights and relaxed weekend dinners.
Ingredients
6 pieces bone-in, skin-on chicken thighs
1/3 cup honey
1/4 cup Dijon mustard
3 tablespoons olive oil
4 cloves garlic, minced
1 large red onion, cut into thick wedges
4 cups vegetable medley (broccoli, carrots, or bell peppers)
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup mozzarella cheese (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit.
Whisk honey, Dijon mustard, two tablespoons olive oil, minced garlic, and thyme in a small bowl until emulsified.
Season chicken thighs with salt and pepper on both sides.
Coat chicken with two-thirds of the honey mustard sauce in a large bowl.
Place onions and vegetables on a large rimmed baking sheet and toss with remaining tablespoon of olive oil.
Arrange chicken skin-side up among the vegetables on the baking sheet.
Roast in the preheated oven for 30-35 minutes until the chicken is cooked through and the vegetables are tender.
Brush remaining sauce over chicken during the last 5 minutes of roasting.
Sprinkle with mozzarella cheese if desired and serve warm.
Notes
Use maple syrup as an alternative to honey. Ensure the vegetable pieces are cut to uniform sizes to ensure even cooking. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 380
- Sugar: 14g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg