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- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 pound baby potatoes, halved - 1 cup green beans, trimmed - Fresh parsley, chopped You can swap honey for maple syrup or agave for a different flavor. If you want a kick, use whole grain mustard instead of Dijon. For veggies, feel free to use carrots or bell peppers instead of green beans. These swaps keep the dish tasty and fun. To make this dish, you will need a mixing bowl to combine ingredients. A sheet pan is key for roasting everything together. A whisk helps blend the marinade well. These tools make cooking easier and more enjoyable. - Preheat your oven to 425°F (220°C). - In a bowl, mix honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper. Whisk until smooth. - Place chicken thighs in a bowl or bag. - Pour half of the marinade over the chicken. Coat each piece well. - Let the chicken marinate for at least 30 minutes. For best flavor, marinate overnight. - Halve the baby potatoes and put them in a bowl. - Drizzle potatoes with olive oil, then sprinkle with salt and pepper. Toss well. - On a sheet pan, arrange marinated chicken thighs in the middle. - Scatter the seasoned potatoes around the chicken without overcrowding. - Roast in the oven for 20 minutes. - Carefully take the pan out. Add green beans around the chicken and potatoes. - Drizzle the rest of the honey mustard mixture over everything. - Return the pan to the oven. Roast for another 15-20 minutes. - Check the chicken’s internal temperature. It must reach 165°F (74°C) for safety. To get crispy skin, start with bone-in, skin-on chicken thighs. Preheat your oven to 425°F (220°C). This heat helps render fat from the skin. Place the chicken thighs skin-side up on the pan. Avoid crowding them. This allows hot air to circulate freely. To ensure your chicken is cooked right, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach 165°F (74°C) for safe eating. This step is key to juicy meat. For even cooking, cut baby potatoes into halves. This allows them to roast at the same rate as chicken. Toss them with olive oil, salt, and pepper. Spread them around the chicken on the sheet pan. Trim the green beans and add them later in the cooking. This ensures they stay bright and crisp. For added flavor, drizzle some honey mustard mixture over the veggies. This makes them more delicious and ties the dish together. When it comes to plating, serving straight from the sheet pan is great. It gives a cozy feel. If you prefer a fancier look, use a large serving platter. Arrange the chicken, potatoes, and green beans nicely. For a pop of color, sprinkle fresh parsley on top. It adds brightness to your dish. You can also drizzle any leftover honey mustard sauce over everything. This makes the meal look and taste even better. {{image_4}} You can use boneless chicken thighs for this recipe. They cook faster and stay juicy. If you prefer chicken breasts, feel free to swap them in. They will be leaner but just as tasty. For a plant-based option, try using tofu. Make sure to press the tofu to remove extra moisture. Marinate it just like the chicken for great flavor. To change the flavor, add herbs or spices. Try fresh thyme, rosemary, or even a pinch of cayenne for some heat. You can also explore different sauces. Swap honey for maple syrup for a unique twist. Use barbecue sauce if you want a smoky flavor. The key is to keep experimenting until you find your favorite mix. Incorporating seasonal vegetables can elevate your dish. In spring, try asparagus or radishes. In summer, add zucchini or bell peppers. For fall, roasted carrots or squash can add great depth. You can even adjust this recipe for festive occasions. Use cranberries or pomegranate seeds for a holiday touch. The options are endless, so have fun with it! Let the chicken cool down to room temperature. Place the chicken thighs, potatoes, and green beans in an airtight container. Make sure to cover it well. This keeps the food fresh and tasty for later. You can store leftovers in the fridge for up to four days. If you want to save them longer, consider freezing. To reheat chicken, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use the microwave. Just heat in short bursts of one minute. Stir, then check for warmth. To freeze, first let the chicken cool completely. Wrap each piece in plastic wrap, then place in a freezer bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for best results. Yes, you can use skinless chicken thighs. However, the skin adds crispiness and flavor. If you choose skinless, adjust cooking time slightly for tenderness. Cooking sheet pan chicken thighs typically takes about 35 to 40 minutes. Start with 20 minutes for chicken, then add veggies for another 15 to 20 minutes. Always check the internal temperature; it should reach 165°F. Absolutely! You can marinate chicken thighs up to a day ahead. Store them in the fridge to enhance the flavors. You can also prep veggies ahead of time. This dish pairs well with rice or quinoa. You can also add a fresh salad for crunch. Roasted vegetables or garlic bread are great sides too. Yes, this recipe is perfect for meal prep. Cook a batch and divide it into containers. It stores well in the fridge and reheats easily for a quick meal. This recipe offers a simple way to enjoy tasty honey mustard chicken thighs. We covered key ingredients, substitutions, and the tools you need. You learned how to marinate, roast, and enhance flavor for perfect results. Experimenting with protein and seasonal veggies can keep things fresh. Remember to store and reheat leftovers properly. Enjoy this dish and share it with friends and family for a delightful meal!

Sheet Pan Honey Mustard Chicken Thighs

Savor the deliciousness of Sheet Pan Honey Mustard Chicken Thighs with this easy recipe! Perfectly marinated chicken, crispy potatoes, and vibrant green beans come together for a one-pan wonder that’s sure to impress. Enjoy the blend of honey and Dijon flavors while keeping cleanup minimal. Click through to explore this mouthwatering recipe and bring a delicious meal to your table tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil (plus more for potatoes)

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 pound baby potatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Start by preheating your oven to 425°F (220°C). This high temperature will ensure that your chicken skin gets beautifully crispy.

    In a medium-sized bowl, combine the honey, Dijon mustard, 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and black pepper. Whisk until all ingredients are well blended into a smooth marinade.

      Place the chicken thighs into a large bowl or a resealable plastic bag. Pour half of the honey mustard mixture over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 30 minutes. For a deeper flavor, marinate overnight if time permits.

        While the chicken is marinating, prepare the baby potatoes. In a separate bowl, drizzle the halved potatoes with a bit of olive oil and sprinkle with salt and pepper. Toss them until every potato is evenly coated with the seasoning.

          On a large sheet pan, arrange the marinated chicken thighs skin-side up in the center. Scatter the seasoned baby potatoes around the chicken, making sure not to overcrowd the pan for even cooking.

            Place the sheet pan in the preheated oven and roast for 20 minutes. After that time, carefully remove the pan. Add the trimmed green beans around the chicken and potatoes, then drizzle the remaining honey mustard mixture over everything for added flavor.

              Return the sheet pan to the oven and continue roasting for an additional 15-20 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and vibrant.

                Once fully cooked, remove the sheet pan from the oven and allow it to rest for 5 minutes to let the juices redistribute in the chicken.

                  Just before serving, sprinkle chopped fresh parsley over the dish for a burst of color and flavor.

                    Prep Time: 10 mins | Total Time: 1 hr | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or transfer to a large serving platter, artfully arranging the chicken, potatoes, and beans. Drizzle any remaining honey mustard sauce over the top for an inviting finish.