Sheet Pan Honey Mustard Chicken Thighs

Ingredients

• 1 ½ lb boneless, skinless chicken thighs(paid link)
• 2 tbsp olive oil(paid link)
• ¼ cup Dijon mustard(paid link)
• ¼ cup honey(paid link)
• 1 tbsp apple cider vinegar(paid link)
• 1 tsp garlic powder(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 1 lb broccoli florets(paid link)
• 1 medium red bell pepper(paid link)
• 1 medium red onion(paid link)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper to create the honey mustard glaze.

3. 3

   Pat the chicken thighs dry with paper towels. Place them in a large mixing bowl. Add the olive oil and half of the honey mustard glaze. Toss to coat the chicken evenly.

4. 4

   Add the broccoli florets, red bell pepper (cut into 1-inch pieces), and red onion (cut into wedges) to the same bowl. Pour the remaining honey mustard glaze over the vegetables and toss to combine.

5. 5

   Arrange the chicken thighs and vegetables in a single layer on the prepared baking sheet. Ensure the chicken is not overcrowded.

6. 6

   Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through cooking.

   25 min

7. 7

   Serve hot directly from the sheet pan.

Perfect With