Honey Mustard Chicken with Brussels Sprouts (Print View)

Tender glazed chicken and roasted vegetables come together in this easy one-pan meal ready in 45 minutes.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1.1 pounds 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 rimmed baking sheet with parchment paper or grease lightly with cooking spray.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until smooth and well combined.
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 honey mustard glaze and toss until chicken is evenly coated.
04 - On the prepared baking sheet, combine Brussels sprouts and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly, then spread into a single layer, leaving space for the chicken.
05 - Nestle the glazed chicken thighs among the vegetables on the sheet pan, ensuring pieces are not overcrowded for proper browning.
06 - Roast in preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized at the edges.
07 - During the last 5 minutes of cooking, brush the chicken with the remaining honey mustard glaze for a sticky, flavorful finish.
08 - Remove from oven and let rest for 2 to 3 minutes before serving hot, garnished with fresh parsley or lemon zest if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the chicken and vegetables share that roasted, golden space.
  • The honey mustard glaze hits that perfect sweet-tangy note that makes even simple chicken thighs taste like they came from somewhere special.
  • Brussels sprouts transform into crispy-edged little treasures when they caramelize, converting even skeptics into believers.
02 -
  • Dry your chicken before it touches any oil or glaze—moisture is the enemy of browning, and you want that golden, caramelized exterior that makes this dish shine.
  • Don't crowd the pan and don't skip spreading vegetables into a single layer; they need direct contact with the hot sheet to caramelize instead of just steaming.
03 -
  • Use a sheet pan with slightly raised edges rather than a flat baking sheet—it prevents the glaze and vegetable juices from spilling over in the oven and makes cleanup genuinely easy.
  • If your Brussels sprouts seem large, quarter them instead of halving them so all the pieces cook at the same rate and have more surface area to caramelize.
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