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Sheet Pan Honey Mustard Chicken

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A quick and flavorful recipe combining tender chicken thighs and vibrant vegetables, drizzled with a sweet and tangy honey mustard glaze.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs
  • 2 cups Yukon gold or baby red potatoes, diced
  • 2 cups carrots, diced
  • 1 onion, diced
  • 2 cups Brussels sprouts, halved
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon yellow curry powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the potatoes, carrots, onion, and Brussels sprouts into bite-sized pieces.
  3. Mix honey, Dijon mustard, olive oil, yellow curry powder, cayenne pepper, salt, and black pepper in a bowl to create the marinade.
  4. Place the chicken thighs and chopped vegetables on a sheet pan.
  5. Pour the marinade over the chicken and veggies, tossing to coat evenly.
  6. Bake in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Serve warm and enjoy your meal!

Notes

For maximum flavor, marinate the chicken for at least 30 minutes before cooking. Consider using a heavy sheet pan for even cooking.

Nutrition

Find it online: https://sousviderecipe.com/sheet-pan-honey-mustard-chicken/