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- 4 bone-in chicken thighs, skin-on - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste The main star of this dish is the bone-in chicken thighs. They have a lot of flavor and stay juicy. The honey and Dijon mustard mixture creates a sweet and tangy taste. Olive oil helps with browning and keeps everything moist. I always add garlic, thyme, and paprika for extra depth. Don’t forget to season with salt and pepper! - 2 cups baby potatoes, halved - 2 cups Brussels sprouts, trimmed and halved - Optional additional vegetable choices I love using baby potatoes and Brussels sprouts in this recipe. They roast beautifully and soak up the flavors. You can also add other veggies like carrots or bell peppers. Just make sure they all cook in the same time frame. - Fresh parsley for garnish For a pop of color and freshness, I recommend using fresh parsley as a garnish. It brightens the plate and adds a nice touch. When serving, arrange the chicken and veggies on a platter. This makes for an appealing presentation that will impress your guests! - Preheat your oven to 425°F (220°C). This high heat helps crisp the chicken skin. - In a small bowl, whisk together these marinade ingredients: honey, Dijon mustard, olive oil, minced garlic, dried thyme, paprika, salt, and pepper. Mix until smooth. - To marinate effectively, place the chicken thighs in a large bowl or a zip-top bag. Pour the honey mustard marinade over them. Make sure each piece gets a good coat. This adds flavor and moisture. - For the best taste, let the chicken marinate for at least 30 minutes. If you have more time, marinate overnight. This gives the chicken deeper flavor. - On a large sheet pan, arrange 2 cups of halved baby potatoes and 2 cups of halved Brussels sprouts. Drizzle them with olive oil and season with salt and pepper. Toss to coat them well. - Remove the chicken from the marinade and place it skin-side up on the sheet pan among the vegetables. Drizzle the reserved marinade over everything. - Bake in the preheated oven for 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (75°C). Look for golden and crispy skin, which means it’s ready. - For even cooking, stir the vegetables halfway through baking. This ensures they brown nicely and don’t burn. To ensure even cooking, place the chicken thighs skin-side up on the pan. This helps the skin crisp up nicely. Arrange the vegetables in a single layer. This way, they roast evenly. Stir the vegetables halfway through cooking. This promotes browning and prevents sticking. To check for doneness, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The chicken is safe to eat when it reaches 165°F (75°C). If you don’t have a thermometer, the juices should run clear when you cut into the chicken. You can add more flavor by using fresh herbs. Try rosemary or thyme for a fragrant boost. Citrus zest, like lemon or orange, also brightens the dish. If you like heat, add a pinch of red pepper flakes to the marinade. Consider mixing in other spices, such as cumin or garlic powder. These can create a unique twist on the honey mustard flavor. You can also swap the Dijon mustard for whole grain mustard for added texture. For side dishes, serve with a fresh green salad or steamed green beans. Rice or quinoa also pair well with the chicken. They soak up the delicious honey mustard sauce. When it comes to drinks, a crisp white wine works great. Look for something like Sauvignon Blanc. If you want a non-alcoholic option, try sparkling water with a slice of lemon. Both will complement the flavors nicely. {{image_2}} You can swap chicken thighs for other cuts. Drumsticks or breast work well too. If you want a lighter touch, try turkey thighs. For the marinade, feel free to mix things up. Add maple syrup instead of honey for a different sweetness. You can also use yellow mustard if Dijon is not on hand. A splash of soy sauce adds a savory twist too. Use seasonal vegetables for extra flavor. In spring, try asparagus or peas. In summer, use zucchini or bell peppers. Autumn brings great options like carrots or squash. In winter, root vegetables like parsnips shine brightly in this dish. You can adjust cooking techniques too. If you prefer grilling, marinate and grill the chicken. Just watch the heat to keep it juicy. For a slower meal, consider braising the chicken in the marinade. This method makes it tender and full of flavor. If you need gluten-free options, check your mustard. Most brands are gluten-free. Use tamari instead of soy sauce for added flavor without gluten. For low-calorie variations, use skinless chicken thighs. You can also reduce honey and mustard for fewer calories. Pair the dish with a big salad to keep it filling yet light. To store leftovers, place them in an airtight container. Make sure the chicken and veggies cool down before sealing. This helps keep them fresh. You can store the dish in the fridge for up to three days. After that, the flavor and texture may fade. For freezing, let the dish cool completely. Then, wrap it tightly in plastic wrap or use a freezer-safe container. Label it with the date. You can freeze the chicken for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until hot. This keeps the chicken juicy and tasty. You can use this chicken in various meals throughout the week. Slice the leftovers and add them to salads, wraps, or stir-fries. This adds protein and flavor. For easy meals, pack chicken and veggies in separate containers. This makes it quick to grab and go. You can also keep the chicken on a bed of rice or quinoa for a filling dish. Marinate the chicken thighs for at least 30 minutes. For the best flavor, try to marinate them overnight. This gives the honey mustard a chance to soak in. Yes, boneless chicken thighs work well too. They cook faster, so reduce the baking time. Check them after 25 minutes to avoid overcooking. You can use other vegetables like green beans, carrots, or broccoli. Just cut them to a similar size to ensure even cooking. The chicken is done when it reaches 165°F (75°C) in the thickest part. You can use a meat thermometer for accuracy. The skin should be golden brown and crispy. Yes, you can prepare the chicken and veggies a day ahead. Store them in the fridge until you're ready to bake. Just remember to bring them to room temperature before cooking for best results. This blog post covers how to make a delicious chicken dish with bone-in thighs, honey mustard marinade, and roasted veggies. You learned preparation steps, cooking tips, and how to store leftovers. You can easily customize the recipe with different ingredients. Remember, cooking is fun! Feel free to try new flavors and vegetables. Enjoy your meal and share it with loved ones. Happy cooking!

Sheet-Pan Honey Mustard Chicken Thighs

Discover the deliciousness of sheet-pan honey mustard chicken thighs that are easy to prepare and packed with flavor! This one-pan meal combines tender chicken, baby potatoes, and Brussels sprouts for a wholesome dinner. With just a few simple ingredients and minimal clean-up, you can create this mouthwatering dish in no time. Click through to explore the full recipe and impress your family with a tasty dinner tonight!
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Ingredients
  

4 bone-in chicken thighs, skin-on

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 cups baby potatoes, halved

2 cups Brussels sprouts, trimmed and halved

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

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

      Place the chicken thighs in a large bowl or zip-top bag and pour the honey mustard marinade over them. Make sure the chicken is evenly coated. Let it marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).

        On a large sheet pan, arrange the halved baby potatoes and Brussels sprouts. Drizzle them with olive oil and season with salt and pepper. Toss to coat evenly.

          Remove the chicken from the marinade (reserve the marinade for later) and place it skin-side up on the sheet pan among the vegetables.

            Drizzle the reserved marinade over the chicken and vegetables.

              Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Stir the vegetables halfway through cooking for even browning.

                Once done, let the chicken rest for a few minutes before serving.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the chicken thighs beautifully arranged on a platter, surrounded by the roasted vegetables. Garnish with chopped fresh parsley for a pop of color.