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Close-up of golden-brown Honey Mustard Chicken Thighs roasted with butternut squash, Brussels sprouts, and red onion on a baking sheet.

One Pan Honey Mustard Chicken Thighs

This one-pan honey mustard chicken thighs recipe is perfect for a quick weeknight dinner. It features juicy chicken thighs coated in a sweet and savory honey mustard glaze, roasted alongside tender vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Chicken Roasting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs
  • 1.5 tablespoons whole grain mustard
  • 1.5 tablespoons honey
  • 1.5 teaspoons salt
  • 0.25 teaspoon pepper
  • 0.25 teaspoon paprika
For the Veggies
  • 1 large red onion, diced into large chunks
  • 1 pound diced butternut squash
  • 12 oz brussels sprouts, halved
  • 5 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons oil
  • 1 teaspoon salt, plus more to taste
  • 0.25 teaspoon pepper

Equipment

  • Large mixing bowl
  • Large sheet pan
  • Parchment paper

Method
 

  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. Prepare the chicken: In a large mixing bowl, combine the chicken thighs, whole grain mustard, honey, salt, pepper, and paprika. Stir until the chicken is evenly coated.
  3. Place the coated chicken thighs on a large sheet pan lined with parchment paper. Roast in the preheated oven for 10 minutes.
  4. Prepare the vegetables: While the chicken is roasting, add the diced red onion, butternut squash, halved Brussels sprouts, minced garlic, fresh thyme, Dijon mustard, honey, apple cider vinegar, oil, salt, and pepper to a large mixing bowl. Toss to coat the vegetables evenly.
  5. After the initial 10 minutes of chicken roasting, remove the pan from the oven. Scatter the prepared vegetables in an even layer around the chicken. Place the Brussels sprouts cut-side down for better browning.
  6. Return the sheet pan to the oven. Roast for another 25-30 minutes. Toss the vegetables every 7-10 minutes to ensure even cooking and prevent burning. The dish is ready when the vegetables are tender and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
  7. Serve immediately.

Notes

This recipe is designed for minimal cleanup, using just one pan for the entire meal. Adjust seasoning to your preference before serving.

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