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Sheet-Pan Honey Mustard Chicken

A delightful dish combining juicy chicken thighs and vibrant vegetables with a sweet and tangy honey mustard glaze, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 6 pieces bone-in chicken thighs Use high-quality thighs for best flavor
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium lemons One sliced, one for juice
  • 1/3 cup olive oil Healthy fat source
Honey Mustard Sauce
  • 1/3 cup honey
  • 3 tablespoons Dijon mustard Can substitute with yellow or honey mustard
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 cup water To create moisture while baking
Vegetables
  • 1/2 pound fresh green beans, trimmed
  • 6 miniature sweet peppers sliced into rings Can substitute with bell peppers
  • 1/4 cup pomegranate seeds (optional) For garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Grease a large baking pan lightly.
  2. Place the chicken thighs in the greased pan and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place thin lemon slices over the chicken.
  3. In a medium bowl, squeeze juice from one lemon and add olive oil, honey, Dijon mustard, minced garlic, and paprika. Whisk until smooth.
  4. Pour half of the sauce over the chicken and drizzle evenly. Pour 1/2 cup of water into the baking pan.
Cooking
  1. Bake the chicken in the preheated oven for about 25 minutes.
  2. While the chicken bakes, combine green beans, sliced sweet peppers, and reserved half of the honey mustard sauce in a bowl. Add seasoning if desired.
  3. After 25 minutes, carefully remove the pan from the oven and add the vegetables around the chicken.
  4. Return to the oven and bake for an additional 15 to 20 minutes until chicken reaches an internal temperature of 170-175°F (77-80°C).
Serving
  1. Remove from oven, garnish with pomegranate seeds if using, and serve with extra honey mustard sauce on the side.

Notes

Allow chicken to rest for a few minutes after cooking to retain juices. Serve with a fresh salad or crusty bread.