Honey Mustard Chicken with Brussels Sprouts (Printable)

Tender honey mustard chicken with roasted Brussels sprouts on a single sheet pan.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs, about 1.3 lbs
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1.1 lbs Brussels sprouts, trimmed and halved
06 - 1 medium red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Honey Mustard Glaze

10 - 3 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 1 tablespoon whole grain mustard
13 - 2 cloves garlic, minced
14 - 1 tablespoon apple cider vinegar
15 - 1/4 teaspoon smoked paprika

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until smooth.
03 - Pat chicken thighs dry with paper towels. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half the glaze and toss until evenly coated.
04 - On the sheet pan, combine Brussels sprouts and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in an even layer, leaving space for chicken placement.
05 - Nestle glazed chicken thighs among the vegetables on the sheet pan in a single layer.
06 - Roast in preheated oven for 25 to 30 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - During the final 5 minutes of cooking, brush chicken with remaining glaze. Remove from oven and let rest 2 to 3 minutes before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time with your family instead of at the sink.
  • The honey mustard glaze is balanced enough to feel restaurant-quality but simple enough that you won't second-guess yourself in the kitchen.
  • Chicken thighs stay incredibly juicy no matter what, so there's almost no way to dry them out even if you're not timing things perfectly.
02 -
  • Pat your chicken completely dry before oiling and glazing, because any moisture will steam the skin instead of letting it crisp up and caramelize.
  • Don't skip the final glaze brush in the last five minutes—this is what makes it look and taste restaurant-quality, not just home-cooked.
03 -
  • Keep your oven at 220°C (425°F) for proper caramelization—a lower temperature will steam instead of roast, and you'll lose that crucial golden, crispy exterior.
  • If you're using chicken breasts instead of thighs, reduce cooking time to 20 to 25 minutes and watch carefully so they don't dry out, though honestly thighs are worth seeking out for this recipe.
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