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Honey Mustard Sheet Pan Chicken
This honey mustard sheet pan chicken is juicy, flavorful, and incredibly easy to make. Roasted with a sweet and tangy honey mustard sauce, fresh lemon juice, and simple seasonings, it’s a family-friendly dinner that comes together on one pan and is perfect for busy weeknights and hungry appetites.
Ingredients
- 2½ pounds chicken thighs
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Juice from 1½ lemons
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped, for garnish
Equipment
Instructions
Preheat the oven
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
Make the sauce
- In a mixing bowl, whisk together honey, Dijon mustard, olive oil, lemon juice, garlic powder, onion powder, thyme, salt, and black pepper until smooth.
Coat the chicken
- Add chicken thighs to the bowl and toss until fully coated in the honey mustard mixture.
Arrange on pan
- Place chicken in a single layer on the prepared sheet pan. Spoon any extra sauce over the top.
Bake
- Bake for 30–35 minutes, or until the chicken is cooked through and lightly caramelized around the edges.
Finish and serve
- Remove from the oven and garnish with fresh chopped parsley before serving.
Notes
- Chicken thighs stay the juiciest, but chicken breasts can be used with slightly reduced cook time.
- For extra flavor, the chicken can marinate in the sauce for up to 24 hours before baking.
- This chicken is delicious served over basmati rice with a little butter, especially for kids.
- Leftovers store well in the refrigerator for up to 4 days and reheat beautifully.
- This recipe is naturally gluten-free and dairy-free as written.
Serving: 1g, Calories: 495kcal, Carbohydrates: 10g, Protein: 31g, Fat: 36g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.2g, Cholesterol: 185mg, Sodium: 520mg, Potassium: 417mg, Fiber: 1g, Sugar: 9g, Vitamin A: 160IU, Vitamin C: 0.3mg, Calcium: 26mg, Iron: 2mg
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