Sheet Pan Honey Mustard Chicken Thighs Recipe
These sheet pan honey mustard chicken thighs roast until juicy, then get brushed with a tangy-sweet glaze and broiled until glossy, golden, and deeply caramelized. Ready in about 30 minutes, they make an easy weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken thighs
- 1½ teaspoons kosher salt
- Freshly ground black pepper, to taste
For the Honey Mustard Glaze
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey, or hot honey for a spicy kick
- 1 tablespoon packed light brown sugar
- Heaping ½ teaspoon garlic powder
- Heaping ½ teaspoon mustard powder
- Heaping ½ teaspoon onion powder
- 2 cloves garlic, finely chopped or grated
For the Pan
- Nonstick cooking spray
Instructions
- Prepare the pan and oven:
Preheat the oven to 400°F. Arrange one rack in the center of the oven and another at the top, directly beneath the broiler. Line a rimmed baking sheet with foil, coat it with nonstick cooking spray, and set it aside.
- Make the honey mustard glaze:
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, brown sugar, garlic powder, mustard powder, onion powder, and chopped garlic. Season with the kosher salt and a few twists of black pepper. Taste and adjust the seasoning if desired.
- Season the chicken:
Place the chicken thighs in a large bowl and toss with about one-third of the glaze. Reserve the remaining glaze for basting. Let the chicken sit while the oven finishes preheating.
- Roast the chicken:
Arrange the thighs in a single layer on the prepared baking sheet. For the best presentation, place the deboned sides facing up. Roast on the center rack for 10 minutes.
- Broil and caramelize:
Remove the pan from the oven and set the broiler to its highest setting. If the chicken has released a lot of liquid, carefully drain it from the pan. Brush half of the remaining glaze over the thighs, then broil on the top rack for 4–5 minutes, until golden and caramelized. Flip the thighs, brush with the rest of the glaze, and broil for another 4–5 minutes, until deeply caramelized and cooked through. The thickest part of each thigh should reach 165°F.
- Rest and serve:
Let the chicken rest for a few minutes before slicing and serving. It pairs well with roasted potatoes and broccoli.
Notes
- Hot honey adds a pleasant spicy kick; regular honey keeps the glaze sweet and tangy.
- Chicken thigh thickness can vary, so check that the thickest pieces reach an internal temperature of 165°F. Add a little more cooking time if needed.
- Drain excess liquid from the baking sheet before broiling to help the glaze caramelize instead of steaming.
- Serve with roasted potatoes, broccoli, or another favorite vegetable.
