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To make this dish, you need key ingredients that bring flavor and texture. Here they are: - 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper These ingredients create a sweet and tangy glaze on the chicken. The bone-in thighs keep the meat juicy, while the skin crisps nicely in the oven. I like to include fresh veggies for a complete meal. Here’s what you’ll need: - 1 pound baby potatoes, halved - 1 cup green beans, trimmed The potatoes add heft to the dish, and the green beans bring a nice crunch. Their flavors blend well with the chicken and honey mustard glaze. For a fresh finish, I suggest adding a sprinkle of: - Fresh parsley, chopped This garnish not only adds color but also a burst of flavor. It makes the dish look appealing and brightens the taste. Start by gathering all your ingredients. You'll need four chicken thighs, honey, Dijon mustard, olive oil, garlic, smoked paprika, salt, and black pepper. For the veggies, grab baby potatoes and green beans. Next, preheat your oven to 425°F (220°C). This heat will help everything cook evenly and get that nice, golden finish. Then, in a medium bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper. Mix it until smooth and combined. Place the chicken thighs in a large bowl or a resealable bag. Pour half of the honey mustard mixture over the chicken. Cover the bowl or seal the bag, then let it marinate for at least 30 minutes in the fridge. If you have time, marinate overnight for more flavor. While the chicken marinates, prepare the baby potatoes. Cut them in half and toss them with olive oil, salt, and pepper. Make sure they are well coated. This step adds a lot of flavor and helps them roast nicely. After marinating, take the chicken out. On a large sheet pan, lay the chicken thighs skin-side up in the center. Scatter the seasoned baby potatoes around them. Roast the pan in the oven for 20 minutes. After that time, take it out carefully. Add the green beans around the chicken and potatoes. Drizzle the remaining honey mustard mixture over everything. Put the sheet pan back in the oven for another 15 to 20 minutes. Check that the chicken's internal temperature is 165°F (74°C) and that the veggies are tender. Once cooked, let everything rest for 5 minutes before you serve. This helps the juices settle back into the meat. Finally, garnish with fresh parsley for a pop of color and flavor. Enjoy your savory dish! Marinating chicken is key to great flavor. I recommend using a resealable plastic bag. Pour the honey mustard mix over the chicken thighs, then seal it tight. This way, the chicken will soak up all the tasty sauce. Marinate for at least 30 minutes. For even more flavor, let it sit overnight in the fridge. To get the best veggies, cut baby potatoes in half. Toss them with olive oil, salt, and pepper. This helps them roast nicely. Add green beans halfway through cooking. This way, they stay bright and crisp. Keep an eye on both the chicken and vegetables. They should cook until tender and golden. For a beautiful meal, serve the chicken and veggies on a large plate. Drizzle any leftover honey mustard sauce on top for extra flavor. Garnish with fresh parsley to add color. You can also pair the dish with a side salad or crusty bread. This combination makes a hearty and satisfying dinner. {{image_2}} You can swap honey for maple syrup. It adds a nice sweetness. If you prefer a tangy kick, try apple cider vinegar instead of mustard. This change gives a different flavor profile to the dish. You can add other veggies to the pan. Carrots, bell peppers, and zucchini are great choices. Cut them to similar sizes for even cooking. Mixing colors makes the dish look vibrant and appetizing. If you want to grill, marinate the chicken as usual. Then, grill on medium heat for about 6 to 7 minutes per side. You can also use an air fryer. Set it to 375°F (190°C) and cook for about 25 minutes. Both methods keep the chicken juicy and flavorful. To store your leftovers, let the chicken and veggies cool down first. Place them in an airtight container. You can keep them in the fridge for up to three days. This method helps keep the flavors fresh. Make sure to seal the container tightly. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. You can also use a microwave. Just cover the dish and heat in short bursts. Stir in between to avoid hot spots. If you want to save some for later, freezing is a great option. First, let everything cool completely. Then, place the chicken and veggies in a freezer-safe bag. Squeeze out the air and seal it well. You can freeze it for up to three months. To eat, just thaw in the fridge overnight and reheat. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 25-30 minutes. Check for a nice golden color on the outside. Boneless thighs will still soak up the honey mustard flavor well. You can serve it with rice, quinoa, or a fresh salad. The chicken pairs well with crusty bread too. For extra veggies, add roasted carrots or asparagus. Each option adds a nice touch to your meal. To know if your chicken is cooked, use a meat thermometer. Check that the internal temperature is at least 165°F (74°C). This ensures it is safe to eat. If you don't have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. Absolutely! You can marinate the chicken thighs a day ahead. Just keep them in the fridge until you are ready to cook. You can also chop the veggies in advance. This saves time and makes cooking easier on the day you plan to serve it. Honey mustard chicken thighs offer a tasty meal that's easy to make. We discussed essential ingredients, preparation steps, and tips for marinating and roasting the chicken. Variations let you switch things up to suit your taste. Plus, proper storage and reheating keep leftovers fresh. In simple terms, this dish is both flexible and forgiving. Enjoy creating a flavorful meal that fits your needs. Happy cooking!

Sheet Pan Honey Mustard Chicken Thighs

Enjoy a delicious, easy dinner with this Sheet Pan Honey Mustard Chicken Thighs recipe! Juicy chicken thighs are marinated in a sweet and tangy honey mustard sauce, then roasted alongside tender baby potatoes and vibrant green beans for a complete meal in one pan. Perfect for busy weeknights, this dish is full of flavor and minimal clean-up. Click through to discover the full recipe and elevate your family dinners!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 pound baby potatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper until fully combined.

      Place the chicken thighs in a large bowl or a resealable plastic bag and pour half of the honey mustard mixture over them. Let marinate for at least 30 minutes (or up to overnight for more flavor) in the refrigerator.

        While the chicken is marinating, prepare the vegetables. Toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until evenly coated.

          On a large sheet pan, arrange the marinated chicken thighs, skin-side up, in the center of the pan. Scatter the seasoned baby potatoes around the chicken.

            Roast in the preheated oven for 20 minutes. Remove the sheet pan, carefully add green beans around the chicken and potatoes, and drizzle with the remaining honey mustard mixture.

              Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender.

                Once done, remove from the oven and let rest for 5 minutes before serving.

                  Garnish with fresh parsley before serving for a pop of color and flavor.

                    Prep Time: 10 mins | Total Time: 1 hr | Servings: 4