Sunday, April 14, 2024
HomeHealthy EatingSheet Pan Chicken Thighs Recipe

Sheet Pan Chicken Thighs Recipe


these juicy Pan Chicken Thighs Served with roasted sweet potatoes and Brussels sprouts, it's an easy weeknight meal your family will love. Drizzle with honey mustard sauce to add the perfect amount of sweet and salty flavor to every bite.

Arrange chicken drumstick pan with roasted vegetables on a platter.Arrange chicken drumstick pan with roasted vegetables on a platter.

Why You'll Love These Sheet Pan Chicken Thighs

This Sheet Pan Chicken Thighs with Homemade Sauce recipe will make you realize that cooking doesn’t have to be just another job after get off work.

  • Easy to clean. Once you're done, you just need to clean the baking sheet and bowl.
  • Family friendly. Serve it fresh from the oven and let everyone help themselves to the chicken and any veggies they want.
  • hearty. Plenty of sweet potatoes, Brussels sprouts, and juicy chicken are perfect for filling you up after a long day.
  • healthy. Homemade honey mustard sauce means you're not putting any weird ingredients into your body.
Ingredients for making Sheet Pan Chicken Thighs.Ingredients for making Sheet Pan Chicken Thighs.

what do you need

The spicy mustard sauce and sweet honey caramelize perfectly on the chicken, creating an amazing flavor combination. Scroll to the recipe card at the bottom of the post for exact quantities.

chicken and vegetables

  • bone-in chicken thighs Drumsticks also work.
  • Brussels Sprouts – Make sure they are fresh, so avoid yellowed ones as they tend to be bitter.
  • sweet potato– Yams and potatoes are good exchange items.
  • shallot – Feel free to use yellow onions.
  • bell pepper – I prefer red, but any color will do.
  • Olive oil – If you prefer, you can choose avocado oil or coconut oil.
  • fresh thyme – If you use dried thyme, reduce the amount by half.
  • salt and pepper – Kosher salt and fresh pepper are best.

honey mustard sauce

  • Mustard powder – The thicker type is great for producing a richer flavor.
  • Dijon Mustard – Avoid American mustard for this.
  • Honey – It needs to be raw honey or agave nectar.
  • Apple cider vinegar – Do not use white vinegar as it is too strong.
  • Olive oil – Avocado oil also works.
  • garlic – Feel free to use garlic sauce.
  • fresh thyme – The dry ones are perfect for sauces.
  • salt and pepper – Adjust dosage according to taste.
Add chicken legs to pan and add additional honey mustard sauce to bowl.Add chicken legs to pan and add additional honey mustard sauce to bowl.

How to Make Sheet Pan Honey Mustard Chicken Thighs

You can get grilled honey mustard chicken and grilled vegetables with the same amount of effort. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prepare the oven. Preheat oven to 425F. Place a baking sheet inside while it preheats.
  • Toss vegetables. Combine Brussels sprouts, sweet potato, onion, bell pepper, olive oil, thyme, salt, and pepper in a large bowl. Stir until completely combined.
  • Make the sauce. Combine all honey mustard ingredients in a bowl and mix until smooth. Set aside 2 tablespoons of mixture.
  • Season the chicken. Pat chicken dry with paper towels. Season each side with salt and pepper. Brush or rub 2 tablespoons reserved sauce all over. Set it aside.
  • Bake it. Carefully remove empty baking sheet from oven. Add chicken, skin side down. Spread the vegetables out in a single layer without overlapping. If desired, use another baking sheet to hold the vegetables. Place it in the oven and bake for 18 minutes.
  • Flip. Use kitchen tongs to turn chicken over. Bake for another 10-15 minutes.
  • Bake it. This step is optional. Place the chicken and vegetables in the oven and grill for 3-4 minutes or until lightly browned.
  • Serve. Remove it from the oven or broiler. Set aside remaining sauce immediately and enjoy!

Tips and variations

Store-bought dressings and leftover vegetables are a great way to save time and reduce food waste.

  • Use leftovers. Add remaining broccoli florets, cauliflower, mushrooms, corn, etc. to make this dish heartier.
  • Let it melt. 10 minutes before the end of the baking time, sprinkle 1/2 cup freshly grated Parmesan cheese over the chicken and vegetables for extra flavor.
  • Use a meat thermometer. Insert it into the thickest part of each chicken thigh. If it reads 165F, it's fully cooked. If not, let it continue cooking as you don't want to serve raw chicken.
  • Go to the store and buy it. Save some time by using your favorite store-bought organic honey mustard dressing.
  • Add spices. To enhance the flavor, combine vegetables and/or chicken with 4 teaspoons chili powder, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
  • Make it spicy. Add 1 teaspoon cayenne pepper, red pepper flakes or chili oil for flavor. Add before baking or after the chicken is ready.
Place the roasted chicken legs on a plate with the vegetables. Place the roasted chicken legs on a plate with the vegetables.

What to serve with pan chicken drumsticks

These Honey Mustard Sheet Pan Chicken Thighs are perfect dinner on their own, but would definitely go great with a side dish, salad, or soup.For side dishes, try my Air Fryer Asparagus and corn on the cob.mine Easy Arugula Salad is another good choice.For soup ideas, try my potato soup, Creamy Tomato Basil Soupand Broccoli Cheese Soup.

Store correctly

Store it in portions that you can easily reheat throughout the week.

  • refrigerator: Store in an airtight container for up to 5 days.
  • To reheat: Microwave for one minute or until hot. Reheat larger portions in the oven at 350 degrees F for 15-20 minutes.

More Easy Chicken Thighs Recipes

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This sheet pan chicken thighs recipe is paired with homemade honey mustard sauce and roasted vegetables for a hearty weeknight meal.



  1. Preheat oven to 425 degrees Fahrenheit.
  2. While the oven is preheating, place the baking sheet in the oven.
  3. In a large bowl, combine Brussels sprouts, sweet potatoes, red onion, red pepper, 2 tablespoons olive oil, fresh thyme, salt, and pepper. Throw away everything.
  4. In a small bowl, combine the stone-ground mustard, Dijon mustard, honey, apple cider vinegar, 1 tablespoon olive oil, garlic cloves, fresh thyme, salt, and pepper. Stir to combine everything. Remove 2 tablespoons of the mixture and set the rest aside.
  5. Pat chicken dry with paper towels. Then season both sides with salt and pepper. Using a pastry brush, brush 2 tablespoons of the honey mustard mixture evenly onto the skin side of all 4 drumsticks.
  6. When the oven is preheated. Remove baking sheet from oven (careful as it will be very hot). Place the seasoned chicken drumsticks, skin side down, on a baking sheet and spread the vegetables around the drumsticks. Be sure to place them in a single layer and not crowded in the pan. (If you need to use another baking sheet for the vegetables, please do so)
  7. Place the baking sheet in the oven and bake for 18 minutes.
  8. Remove from oven. Turn chicken over and grill for another 10-15 minutes. You want the chicken's internal temperature to be 165 degrees Fahrenheit.
  9. Optional: Place under broiler for 3-4 minutes to brown.
  10. Serve with remaining sauce.


Nutrition

  • Serving size: 4 ounces chicken + vegetables
  • Calories: 513
  • sugar: 14 grams
  • sodium: 228 mg
  • fat: 33 grams
  • Saturated fat: 8 grams
  • carbohydrate: 24 grams
  • fiber: 4 grams
  • protein: 23 grams
  • cholesterol: 113 mg

Keywords: Sheet Pan Chicken Thighs, Honey Mustard Chicken Thighs, Chicken Thigh Slices



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