One Pan Honey Mustard Chicken Thighs and Vegetables

Oven Baked Honey Mustard Chicken Thighs with fall vegetables, an easy one pan meal perfect for the family!

Oven Baked Honey Mustard Chicken Thighs with brussels sprouts and sweet potatoes. This Baked Chicken Thigh recipe is an easy one pan meal perfect for a quick healthy weeknight dinner.

Are you a podcast listener?

I feel like lately the podcast industry has taken the world by storm. Normally during my work day I would listen to music. It was an easy way for me to tune out the world … and maybe get my jam on if a favorite song started playing.

But there is definitely something to say about listening to podcasts. A couple years ago I was a huge reader. I LOVED sitting down with a book, curling up on the couch and diving into the pages. ESPECIALLY motivational inspirational books. I’m not sure if you know this, but I’m a huge learner. I love discovering new things and applying them to my life.

The past couple years I’ve struggled with sitting down and reading. Part of the reason is this blog, it is a business and takes up a lot of my time. Running a business is no joke y’all.

Also, hello… two kiddos and a husband who demand my time as well.

So how do podcasts and books go together?

Well, I’ve found that while I don’t have the time to sit down and read I can put a pair of ear buds in and listen. It’s my way of still planting knowledge and learning.

So what’s my favorite podcast?

Right now it’s Jenna Kutcher. She is for real a boss lady and has brought back a passion for learning. (although, truth be told, it’s also increased my “to do” list… but in a good way.)

While my to do list is growing, my “blog recipe idea list” is shrinking. I have a list of recipe ideas on my phone and every time I get to mark one of those babies off I do a little happy dance.. that’s the Type A side of me. (it’s another check mark thing)

On the menu today are these One Pan Honey Mustard Chicken Thighs and Vegetables. 

What I love about One Pan Meals:

1. Um… hello ONE PAN. It’s easy clean up.
2. It’s a complete meal made all at once.
3. Super easy to prep and make. Once everything is chopped you through it in the pan or pot and voila, dinner.
4. Very versatile. Change up the proteins, vegetables or sauces and you have a different meal. The possibilities are endless.

I mean, really. What’s not to love!

Everything about this quick easy dinner recipe is a winner.

The honey mustard sauce is perfect, it’s sweet and savory with hints of fresh herb. This sauce pairs perfectly with the chicken but even better with the roasted vegetables. I was even able to get a little bit a sear on the chicken by putting the baking sheet in the oven first. As soon as the chicken thighs touched the pan they started to crisp up. (If you want the skin really crispy I recommend not using parchment paper or tin foil to line the baking sheet, but putting the chicken directly on the pan.)

These Honey Mustard Chicken Thighs are sure to be a hit. You’ll love how fast and easy the recipe is! You can save even more time by prepping the veggies earlier in the week! #winning I can’t wait to hear what you think about these Honey Mustard Chicken Thighs!

Bon Appetit friends!

Honey Mustard Baked Chicken Thighs with Veggies

★★★★★ 5 from 4 reviews

• Author: Krista
• Prep Time: 10 min
• Cook Time: 30-33 min
• Total Time: 21 minute
• Yield: 4 1x
• Category: gluten free, chicken, paleo,
• Method: oven
• Cuisine: american

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Description

Oven Baked Honey Mustard Chicken Thighs with brussels sprouts and sweet potatoes. This Baked Chicken Thigh recipe is an easy one pan meal perfect for a quick healthy weeknight dinner. 

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Ingredients

• 4 bone in chicken thighs
• 1 1/2 cups halved brussels sprouts
• 1 medium sweet potato, diced
• 1/2 red onion, cut into quarters
• 1 red pepper, cut into cubes
• 2 tablespoons olive oil
• salt & pepper to season

Honey Mustard Sauce:

• 1 tablespoon course stone ground mustard
• 2 tablespoons dijon mustard
• 2 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh thyme
• salt & pepper

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Instructions

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. Place baking sheet in oven while the oven is preheating.
4. To a large bowl add brussels sprouts, sweet potato, red onion, red pepper, 2 tablespoons of olive oil, salt and pepper. Toss to coat everything with seasoning.
5. To a small bowl add course stone ground mustard, dijon mustard, honey, apple cider vinegar, 1 tablespoon of olive oil, garlic clove, fresh thyme, salt and pepper. Whisk to mix everything together. Remove 2 tablespoons of the mixture and set the rest to the side.
6. Pat chicken dry. Then season with salt and pepper on both sides. Using a pastry brush, evenly brush the 2 tablespoons of the honey mustard mixture across the skin side of all 4 chicken thighs.
7. When oven is down preheating. Remove the baking sheet from the oven (be careful because it will be hot). Place seasoned chicken thighs, skin side down on baking sheet and spread veggies out around the chicken breasts. Be sure to put them in a single layer and not to crowd the pan. (if you need to use another baking sheet for the veggies do so)
8. Place the baking sheet in the oven and bake for 18 minutes.
9. Remove from oven. Flip the chicken over and bake an additional 10-15 minutes. You want the internal temperature of the chicken to be 165 degrees F.
10. Serve with remaining sauce on the side.

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Nutrition

• Serving Size: 4 oz chicken + vegetables
• Calories: 513
• Sugar: 14 g
• Sodium: 228 mg
• Fat: 33 g
• Saturated Fat: 8 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 23 g
• Cholesterol: 113 mg

Keywords: gluten free, chicken, chicken thighs recipe, sheet meal, paleo, baked chicken, honey mustard chicken, baked vegetables, simple baked chicken

Want more Simple Baked Chicken Recipes?

Roasted Veggie Balsamic Chicken Grain Bowls

Lighter Baked Chicken Parmesan Zucchini Noodles

1 Hour Garlic Herb Butter Roasted Chicken

One Pan Balsamic Chicken with Roasted Vegetables

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