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Crispy Honey Mustard Chicken Thighs

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A delicious sheet pan chicken thigh recipe featuring a sweet and tangy honey mustard glaze, perfect for busy weeknights.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (2–3 lbs / 900–1350 g)
  • 3 tablespoons honey (raw or wildflower preferred)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2–3 sprigs fresh thyme or rosemary (optional)
  • 1 lb baby potatoes, halved (450 g) (optional)
  • 2 medium carrots, cut into sticks (optional)
  • 1 cup green beans or asparagus (150 g) (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Whisk together honey, Dijon mustard, olive oil, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until smooth.
  3. Pat the chicken thighs dry with paper towels.
  4. Place the chicken thighs skin-side up on a lined sheet pan. Arrange any optional vegetables around the chicken.
  5. Brush the honey mustard glaze generously over the chicken thighs.
  6. Roast in the preheated oven for 30-35 minutes, basting halfway through.
  7. Check doneness with a meat thermometer; it should reach 165°F (74°C).

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/crispy-honey-mustard-thighs/