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- 4 boneless, skinless chicken thighs - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons apple cider vinegar - 1 tablespoon olive oil - 1 teaspoon dried thyme - 2 cups baby potatoes, halved - 1 cup green beans, trimmed - Salt and pepper to taste For this sheet pan honey mustard chicken, you only need a few simple ingredients. First, choose four boneless, skinless chicken thighs. They cook evenly and stay juicy. The honey mustard marinade is the magic part! Mix together 1/4 cup Dijon mustard and 1/4 cup honey. This combo gives a sweet and tangy flavor that pairs perfectly with the chicken. Next, add 2 tablespoons of apple cider vinegar and 1 tablespoon of olive oil. The vinegar brightens the taste, while the oil keeps everything moist. Sprinkle in 1 teaspoon of dried thyme for a touch of earthiness. Don't forget to season with salt and pepper to taste! Now, for the veggies. Grab two cups of baby potatoes and cut them in half. These potatoes roast nicely and soak up all that yummy sauce. You'll also need 1 cup of green beans. They add a nice crunch and color to the dish. With these ingredients, you're ready for a quick and delicious meal. For the full recipe, check out the details above! Preheat Oven and Prepare Marinade Start by preheating your oven to 400°F (200°C). This helps the chicken cook evenly. In a medium bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, dried thyme, salt, and pepper. This mix creates a tasty marinade. Marinate Chicken Next, place the chicken thighs in a large resealable bag or bowl. Pour the marinade over the chicken. Seal the bag or cover the bowl. Let it marinate for at least 30 minutes, but overnight is even better. This makes the chicken full of flavor. Prepare the Sheet Pan While the chicken marinates, grab your sheet pan. Line it with parchment paper or grease it with cooking spray. This helps with cleanup later and keeps the food from sticking. Arrange Chicken and Vegetables After marinating, take the chicken out of the bag. Place it on one side of the sheet pan. In the same bowl that held the marinade, toss the halved baby potatoes. Coat them in the leftover marinade. Spread the potatoes on the other side of the pan. Baking Chicken and Vegetables Put the sheet pan in the preheated oven and bake for 20 minutes. This lets the chicken and potatoes start cooking. After 20 minutes, add the trimmed green beans to the pan. Toss them lightly in the juices. Checking for Doneness Return the pan to the oven for another 15-20 minutes. The chicken is done when it reaches 165°F (74°C) inside. The potatoes should be tender as well. Let everything rest for a few minutes before serving. Enjoy your Sheet Pan Honey Mustard Chicken! For the detailed recipe, refer to the Full Recipe. Marination Times for Best Flavor Marinade the chicken for at least 30 minutes. This lets the flavors soak in. For even better taste, marinate overnight. The longer you leave it, the more flavor you get. Alternative Ingredients for Marinade You can swap Dijon mustard for whole grain mustard. Honey can be replaced with maple syrup for a different sweetness. Apple cider vinegar adds a zing, but you can use lemon juice instead if you prefer a citrus kick. Using a Meat Thermometer A meat thermometer is key for perfect chicken. Insert it into the thickest part of the thigh. Chicken is safe to eat at 165°F (74°C). This ensures juicy and tender meat every time. Adjusting Cooking Times for Different Ovens Ovens can vary in heat. If yours runs hot, check the chicken a few minutes early. If it runs cool, you may need to add a few extra minutes. Always trust your thermometer for the best results. Serving from the Sheet Pan Serving directly from the sheet pan gives a casual, homey feel. It’s easy and looks great. Guests can help themselves, making it fun and interactive. Garnishing Ideas for Visual Appeal A sprinkle of fresh thyme or parsley adds color and freshness. You can also drizzle some of the leftover sauce over the chicken and veggies. This makes the dish look appetizing and inviting. {{image_2}} Other Vegetables to Include You can add many veggies to your sheet pan. Try carrots, bell peppers, or zucchini. These add color and flavor. You can also use asparagus for a fresh crunch. Just cut them to similar sizes for even cooking. Seasoning Alternatives If you want to switch things up, try different spices. Garlic powder and paprika work well. You can also add a pinch of red pepper flakes for some heat. Don't be afraid to get creative with herbs, like rosemary or oregano. Using Chicken Breasts or Thighs Chicken thighs are juicy, but you can use breasts too. Just keep an eye on the cooking time. Breasts cook faster, so check them a bit early. They should still have a nice glaze from the honey mustard. Vegetarian Options For a veggie twist, swap chicken with chickpeas or tofu. Coat them in the same honey mustard blend. Roast until they're crispy and golden. This option is tasty and packed with protein. Different Mustards to Experiment With Dijon mustard is classic, but try others. Honey mustard adds sweetness, while whole grain gives texture. Spicy brown mustard will add a kick. Each type will change the dish's flavor in fun ways. Sweetness Adjustments Adjust the honey if you want less sweetness. You can reduce it or use maple syrup instead. For a tangy twist, add a splash of lemon juice. This balances the flavors and adds brightness. For the complete recipe, check out the Full Recipe section. To keep your Sheet Pan Honey Mustard Chicken fresh, store it properly. - Refrigeration Guidelines: Place leftovers in an airtight container. They last up to four days in the fridge. Make sure to cool the chicken and veggies to room temperature first. This step helps avoid moisture build-up, which can make your dish soggy. - Freezing Instructions: For longer storage, freeze the chicken and veggies. Use freezer-safe bags or containers. Squeeze out as much air as possible. They can stay good for up to three months. Label the date so you know when to use them. To enjoy your leftovers, reheating them right is key. - Best Methods for Reheating: The oven works best. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warmed through. You can also use the microwave, but the oven keeps everything crispier. - Avoiding Dryness: To keep your chicken moist, cover it with foil while reheating. This helps trap steam and keeps the meat tender. If using the microwave, add a splash of water to the dish. Cover it with a microwave-safe lid. This way, you avoid dryness and keep the flavor intact. For the full recipe, check out the detailed steps above. You can check the chicken with a meat thermometer. The safe temperature is 165°F (74°C). If you don't have a thermometer, cut into the thickest part of the chicken. The meat should be white and juices should run clear. Yes, you can prep this dish in advance. Marinate the chicken for up to a day. This enhances the flavor. You can also chop the veggies ahead. Store them in the fridge until you're ready to cook. Absolutely! You can use yellow mustard for a milder taste. Spicy brown mustard adds a kick. Each type brings a unique flavor to the dish. Feel free to experiment and find your favorite. Several vegetables work great with this dish. Carrots add sweetness and color. Broccoli gives a nice crunch. You could also try bell peppers or zucchini for added flavor. Just ensure they cook well with the chicken. To thicken the sauce, simmer it on the stove. Cook until it reduces and thickens. You can also add a bit of cornstarch mixed with water. This method works quickly and easily. To clean your sheet pan, soak it in hot, soapy water. Use a non-abrasive sponge to scrub off any stuck bits. For tough spots, a paste of baking soda and water can help. Rinse and dry the pan well before storing. This blog post covered making honey mustard chicken with veggies on a sheet pan. We explored the key ingredients, step-by-step marination and cooking methods, and tips for perfect results. You can easily adjust flavors and add other vegetables or proteins. Remember to check doneness and store leftovers properly. With these insights, you can create a tasty dish for any occasion. Enjoy your cooking adventure and savor every bite.

Sheet Pan Honey Mustard Chicken

Whip up a delicious Sheet Pan Honey Mustard Chicken dinner that’s easy and full of flavor! With juicy chicken thighs coated in a sweet and tangy marinade, paired perfectly with baby potatoes and green beans, this one-pan meal is perfect for busy nights. Ready in just an hour, it's a crowd-pleaser! Click through for the full recipe and make mealtime effortless and tasty with this simple dish your family will love.
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 teaspoon dried thyme

2 cups baby potatoes, halved

1 cup green beans, trimmed

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, dried thyme, salt, and pepper to create the marinade.

      Place the chicken thighs in a large resealable plastic bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and marinate for at least 30 minutes (or up to overnight for more flavor).

        While the chicken is marinating, prepare your sheet pan. Line it with parchment paper or lightly grease it with cooking spray.

          After marinating, remove the chicken from the bag and place it on one side of the prepared sheet pan.

            In the same bowl used for the marinade (do not rinse), add the halved baby potatoes. Toss them to coat in any leftover marinade, then spread them out on the other side of the sheet pan.

              Bake in the preheated oven for 20 minutes.

                After 20 minutes, add the trimmed green beans to the sheet pan, tossing them lightly in the remaining juices.

                  Return to the oven and bake for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

                    Remove from the oven and let it rest for a few minutes before serving.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 4

                        - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the chicken and vegetables with a drizzle of any leftover sauce from the pan. Garnish with fresh thyme or parsley for a pop of color.