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- 4 chicken thighs, skin-on and bone-in - 1/4 cup honey - 1/4 cup Dijon mustard - 1 pound baby potatoes, halved - 1 bunch asparagus, trimmed The main stars of this dish are the chicken thighs. The skin-on and bone-in types give the best flavor and moisture. Honey and Dijon mustard make a sweet and tangy sauce. Baby potatoes and asparagus add great texture and nutrients. - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Seasonings are key to this recipe. Olive oil helps the marinade stick. Garlic adds a burst of flavor. Dried thyme gives an earthy tone, while smoked paprika adds warmth. Salt and pepper enhance all the other tastes. - Chopped fresh parsley Fresh parsley is a great touch. It adds a bright color and fresh taste. You can sprinkle it on just before serving. This step makes your dish look and taste even better. First, preheat your oven to 425°F (220°C). This hot oven helps to crisp the chicken skin and cook the potatoes. Next, make the honey mustard marinade. In a small bowl, whisk together: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste Whisk until smooth. This marinade adds great flavor to the chicken. To marinate chicken thighs, place them in a large zip-lock bag or a bowl. Pour the marinade over the chicken. Make sure each thigh is well coated in the sauce. Seal the bag or cover the bowl. Let the chicken marinate for at least 30 minutes. If you have time, marinating for up to 2 hours in the fridge gives even more flavor. Now, prepare the sheet pan. Arrange 1 pound of halved baby potatoes in a single layer. Drizzle with olive oil and season with salt and pepper. This helps the potatoes cook evenly. Next, take the marinated chicken thighs out of the bag or bowl. Place them skin side up over the potatoes. Pour the reserved marinade over the chicken. This adds more flavor and moisture. Bake the sheet pan in the preheated oven for 25 minutes. This initial baking time helps the chicken and potatoes start to cook. After 25 minutes, take the pan out. Pour the reserved marinade over the chicken again and add 1 bunch of trimmed asparagus around the chicken and potatoes. Return the sheet pan to the oven. Bake for an additional 10-15 minutes. Check that the internal temperature of the chicken reaches 165°F. The potatoes should be tender and the asparagus bright green. Once done, remove the pan from the oven. Let the dish rest for a few minutes. This helps the juices settle in the chicken. Garnish with chopped fresh parsley before serving. This adds a nice color and fresh taste to the dish. To check if your chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C). Insert the thermometer into the thickest part of the thigh without touching the bone. If you don’t have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. To avoid dry chicken, marinate for at least 30 minutes. You can also cook it at the right temperature. Baking at 425°F helps keep the skin crispy while keeping the meat juicy. Don't overcook, as this will dry it out. Adding spices or herbs can boost flavor. Try cumin or garlic powder for a twist. Fresh herbs like rosemary or thyme can brighten the dish. For more flavor depth, marinate the chicken longer. If possible, let it sit in the fridge for up to two hours. This helps the flavors soak in. When using a sheet pan, arrange the ingredients in a single layer. This helps them cook evenly. Avoid crowding the pan, so everything can roast properly. For easy cleanup, line your sheet pan with parchment paper or foil. This will catch drips and make washing up simple. You can just toss the paper or foil away after cooking. {{image_2}} You can switch chicken thighs for chicken breasts. Chicken breasts cook faster, so watch the time. They stay juicy if you do not overcook them. You can also use pork chops. Pork works well with honey mustard flavors. If you prefer plant-based options, try tofu. Firm tofu absorbs the marinade nicely. Just press it to remove extra water before marinating. Feel free to spice things up with new flavors. Instead of honey and mustard, try BBQ sauce. It gives a smoky taste that pairs well with chicken. You can also add different veggies. Slice bell peppers or zucchini and mix them in. These add color and crunch to your dish. Experiment with herbs like rosemary for a fresh twist. If you need gluten-free options, use tamari instead of soy sauce. Most of the ingredients in this dish are naturally gluten-free. For low-carb variations, skip the baby potatoes. Instead, use cauliflower florets. Cauliflower roasts nicely and soaks up the marinade's flavor. This way, you can still enjoy a tasty meal without the carbs. To keep your honey mustard chicken thighs fresh, store leftovers right away. Place the chicken and veggies in the fridge within two hours of cooking. Use airtight containers to keep flavors intact. I recommend glass containers, as they are safe and easy to clean. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover them with foil to retain moisture. Heat for about 15-20 minutes. This method ensures the chicken stays juicy. Avoid microwave reheating if you want to keep the skin crispy. You can freeze cooked honey mustard chicken for later. Cool it completely before freezing. Use freezer-safe bags or containers. Remove as much air as you can. This helps prevent freezer burn. When you’re ready to eat, thaw in the fridge overnight. Reheat in the oven for best results. Enjoy your tasty meal whenever you want! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. This change affects the texture, making them tender but less juicy. If you choose boneless thighs, reduce the baking time by about 5-10 minutes. Always check for an internal temperature of 165°F to ensure they are safe to eat. Honey mustard chicken thighs pair well with many sides. Here are some great options: - Rice or quinoa for a hearty base - Roasted vegetables like carrots or bell peppers - A fresh salad with mixed greens - Creamy mashed potatoes for comfort - Garlic bread to soak up the sauce These sides balance the sweet and tangy flavor of the chicken. Choose one or mix a few for a complete meal experience! To check if chicken thighs are cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The safe internal temperature is 165°F. You can also check for doneness by slicing into the thickest part. The meat should be opaque and the juices clear. If the juices run pink, continue cooking. Always let the chicken rest for a few minutes before serving. This helps keep it juicy and flavorful. You now have a delicious and easy recipe for honey mustard chicken thighs. We covered key ingredients like chicken, honey, and Dijon mustard. I shared tips for cooking and storing leftovers. You learned to customize the dish with different proteins and flavors. This meal is not just tasty but also versatile and suits many diets. Now, you can impress friends and family with this simple yet flavorful dish. Enjoy your cooking adventure!

Honey Mustard Chicken Thighs Sheet Pan

Looking for a delicious weeknight dinner? Try these Honey Mustard Chicken Thighs on a sheet pan for an easy and flavorful meal! With tender chicken, roasted baby potatoes, and vibrant asparagus, this dish is not only simple to make but also packed with flavor. Perfect for busy nights, just marinate, bake, and enjoy! Click through to discover the full recipe and make this mouthwatering meal tonight!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 pound baby potatoes, halved

1 bunch asparagus, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Make the Marinade: In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place chicken thighs in a large zip-lock bag or a bowl, pour the marinade over them, and ensure they are well coated. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

        Prepare the Sheet Pan: On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle with olive oil and season with salt and pepper.

          Add Chicken Thighs: Remove the chicken from the marinade (reserve the excess marinade) and place the thighs, skin side up, over the potatoes.

            Bake the Dish: Bake in the preheated oven for 25 minutes. Then, after 25 minutes, pour the reserved marinade over the chicken and add the asparagus, arranging it around the chicken and potatoes.

              Finish Baking: Return the sheet pan to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender.

                Garnish & Serve: Once finished, remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time: 30 mins | Total Time: 1 hr | Servings: 4