Are you searching for an effortless yet delicious dinner option? Look no further than the delightful combination of Sheet Pan Honey Mustard Chicken Thighs and Veggies. This one-dish meal not only simplifies cooking and cleanup but also brings together succulent chicken thighs and vibrant vegetables, all infused with a tangy honey mustard glaze that pleases the palate.
This recipe is perfect for busy weeknights or casual gatherings. With minimal prep and a burst of flavors, these oven-baked chicken thighs paired with roasted veggies ensure family-friendly satisfaction. So, let’s dive into this culinary adventure and uncover how to create mouthwatering honey mustard chicken thighs with colorful veggies that everyone will love!
Ingredients for Sheet Pan Honey Mustard Chicken Thighs and Veggies:
To create a delightful Sheet Pan Honey Mustard Chicken Thighs and Veggies, gather the following ingredients:
– Chicken Thighs: 1 lb (about 8 boneless, skinless thighs)
– Ground Spices: 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon chili powder, and 1 teaspoon brown sugar
– Salt and Pepper: to taste
– Veggies: 1 large head of broccoli, broken into florets (approximately 2 heaping cups), 1 red onion, sliced, and 1.5 lbs baby potatoes, thinly sliced
– Olive Oil: 3 tablespoons
Honey Mustard Sauce:
– Base: 3 tablespoons mayonnaise (or substitute with 2 tablespoons plain Greek yogurt and 1 tablespoon mayonnaise)
– Mustard: 2 tablespoons old-fashioned Dijon mustard
– Acidity: 2 teaspoons white vinegar
– Sweetness: 2 teaspoons honey
– Season: Salt and pepper to taste
This easy recipe uses oven-baking, ensuring flavors blend beautifully, similar to the one found in this Baked Ham and Cheese Rolls with Honey Mustard Sauce. Enjoy your delicious and healthy one-pan meal!
How to Prepare Sheet Pan Honey Mustard Chicken Thighs and Veggies:
Start by preheating your oven to 425°F (220°C) and prepare a large sheet pan. In a bowl, mix ground cumin, paprika, garlic powder, onion powder, chili powder, brown sugar, salt, and black pepper. Rub this blend generously over 1 lb of boneless, skinless chicken thighs. Place the seasoned chicken on one side of the sheet pan.
Next, toss the thinly sliced baby potatoes and red onion with 3 tablespoons of olive oil, salt, and pepper. Spread them on the pan alongside the chicken. The broccoli florets should be tossed in olive oil and seasoning before scattering them on the pan too.
Prepare the honey mustard sauce by combining mayonnaise (or Greek yogurt), Dijon mustard, white vinegar, honey, and salt in a small bowl. Drizzle this sauce over the chicken and veggies for a delicious touch. Bake everything for 25-30 minutes until the chicken is cooked through and golden brown. For similar flavors, consider trying the Baked Ham and Cheese Rolls with Honey Mustard Sauce.
Health Benefits of Chicken and Veggies:
Sheet Pan Honey Mustard Chicken Thighs and Veggies offer refreshing health benefits that make for a wholesome meal. Chicken thighs are rich in protein, which aids muscle growth and repair. This protein-rich ingredient also helps keep you satiated longer. Including a variety of vegetables adds essential vitamins and minerals. For instance, leafy greens provide iron, while colorful veggies like bell peppers and carrots deliver antioxidants that combat inflammation.
The addition of honey mustard brings flavor and a hint of sweetness without compromising health. It can enhance digestion and blood sugar levels due to its natural ingredients. Moreover, preparing this dish on a sheet pan simplifies cooking and clean-up, making it a convenient option for busy lives.
For more delicious chicken meal ideas, try the Savory Baked Herb Chicken Casserole. Additionally, exploring this Chicken Broccoli Potato Sheet Pan Meal could provide another easy family dinner choice packed with nutrients. Embrace healthy eating with this flavorful combination!
Cooking Tips for Perfect Honey Mustard Chicken:
To make your Sheet Pan Honey Mustard Chicken Thighs and Veggies exceptionally delicious, start with quality ingredients. Choose bone-in chicken thighs for juiciness; they hold moisture better than boneless cuts. Marinade the chicken in your honey mustard mixture for at least 30 minutes to absorb flavor. If time allows, marinating overnight enhances the taste even more.
When selecting vegetables, pick those that cook evenly, such as bell peppers, carrots, and zucchini. Make sure to cut them into similar sizes for uniform cooking. Spread everything out on the sheet pan; overcrowding leads to steaming rather than roasting. For a satisfying meal, consider pairing it with side dishes like this Savory Baked Herb Chicken Casserole Recipe that complements the honey mustard flavor with its rich, herby notes.
Lastly, keep an eye on the cooking time. Chicken thighs are done when the internal temperature reaches 165°F. Let the dish rest for a few minutes before serving to allow the juices to settle for a wonderfully tender result. Enjoy your healthy, flavorful sheet pan dinner!
Serving Suggestions for Sheet Pan Honey Mustard Chicken Thighs and Veggies:
When it comes to serving your delicious sheet pan honey mustard chicken thighs and veggies, there are numerous delightful options to elevate your meal experience. Consider pairing this dish with a simple side salad. A mix of fresh greens with a light vinaigrette complements the rich flavors beautifully. Additionally, you can serve it alongside a warm crusty bread to soak up any remaining honey mustard sauce.
For a heartier meal, try adding baked ham and cheese rolls with honey mustard sauce as an extra side. Their sweetness will enhance the honey mustard notes in your chicken dish. Furthermore, if you crave something more filling, serve your chicken and veggies over a bed of fluffy rice or quinoa. The grains soak up juices perfectly, rounding out the meal nicely.
Don’t forget to garnish your chicken with fresh herbs like parsley or thyme. This simple touch adds a pop of color and freshness. Enjoy your hearty, wholesome meal!
Storage Tips for Sheet Pan Honey Mustard Chicken Thighs and Veggies:
To best preserve your Sheet Pan Honey Mustard Chicken Thighs and Veggies, allow them to cool completely before storing. Place leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze the dish in portions, ensuring a tight seal. When ready to enjoy, simply reheat in the oven or microwave. For a delicious twist, pair it with baked ham and cheese rolls with honey mustard sauce.
Frequently Asked Questions (FAQs):
What vegetables pair well with Honey Mustard Chicken Thighs?
Including colorful vegetables such as bell peppers, carrots, and broccoli not only enhances the visual appeal but also complements the savory and tangy notes of honey mustard chicken.
Can I substitute chicken thighs with other cuts?
Absolutely! While chicken thighs provide richness, you can use chicken breasts or drumsticks instead. Just be mindful that cooking times may differ, so adjust accordingly.
How does the honey mustard sauce impact flavor?
The honey mustard sauce imparts a sweet and tangy flavor, balancing the savory elements of the chicken and vegetables.
Is it possible to make a meal prep version?
Certainly! Prepare a batch of Honey Mustard Chicken Thighs and veggies ahead of time, allowing for quick and easy reheating during the week.
What are other recipe ideas for a sheet pan meal?
For a similar wholesome experience, check out this delicious recipe for Clean Chicken Mushroom Soup that’s also nourishing and comforting.
How do I store leftovers from this dish?
Store any uneaten Honey Mustard Chicken Thighs and Veggies in an airtight container in the refrigerator for up to three days, making it a great meal for later.
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Sheet Pan Honey Mustard Chicken Thighs and Veggies Recipe
- Total Time: 50
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Sheet Pan Honey Mustard Chicken Thighs and Veggies is a delicious and easy one-pan meal that combines marinated chicken thighs with vibrant vegetables, all baked to perfection.
Ingredients
1 lb chicken thighs about 8 thighs
boneless
skinless
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon chili powder
1 teaspoon brown sugar
salt and black pepper to taste
1 large head of broccoli broken into florets (about 2 heaping cups)
1 red onion sliced
1.5 lbs baby potatoes thinly sliced
3 tablespoon olive oil
3 tablespoon mayonnaise or 2 tablespoon of plain Greek yogurt and 1 tablespoon mayonnaise
2 tablespoon old fashioned dijon mustard
2 teaspoon white vinegar
2 teaspoon honey
salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a small bowl, mix the cumin, paprika, garlic powder, onion powder, chili powder, brown sugar, salt, and pepper.
- Rub the spice mixture all over the chicken thighs and place them on the prepared sheet pan.
- In a large bowl, toss the broccoli florets, sliced red onion, and baby potatoes with olive oil, salt, and pepper.
- Spread the vegetables around the chicken on the sheet pan.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- While the chicken and veggies are baking, whisk together the mayonnaise (or Greek yogurt), dijon mustard, white vinegar, honey, and additional salt and pepper in a small bowl.
- Serve the chicken thighs and veggies hot, drizzled with the honey mustard sauce.
Notes
For extra flavor, marinate the chicken in the spice mixture for a few hours before cooking. You can also substitute the vegetables with your favorites.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 135 mg
Keywords: Sheet Pan Honey Mustard Chicken Thighs, chicken thighs, veggies, sheet pan dinner, honey mustard sauce
