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honey mustard chicken dinner

Honey Mustard Chicken Dinner

Course: Main Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 5 servings
Author: Jazzmine Woodard
Crispy chicken thighs in homemade honey mustard sauce with sheet pan roasted vegetables
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Ingredients

For the Honey Mustard Chicken

  • olive oil
  • 2 pounds chicken thighs
  • sea salt to taste
  • black pepper to taste
  • 4 tablespoons deli mustard
  • 2 tablespoons honey
  • ½ teaspoon paprika

For the Baby Potatoes

  • 1 ½ pound golden baby potatoes
  • 3 tablespoons butter melted
  • sea salt to taste
  • black pepper to taste
  • ¾ teaspoon garlic powder

For the Brussels Sprouts

  • 1 pound brussels sprouts trimmed and cut into halves
  • 2 tablespoons honey
  • 2 teaspoons crushed red pepper
  • 2 teaspoons olive oil
  • sea salt
  • black pepper

Instructions

  • Preheat oven to 450 degrees. Season chicken thighs with sea salt and black pepper and set aside.
  • Add olive oil to a large, oven-safe skillet over medium heat and allow to get hot for a couple of minutes. Add chicken to skillet and allow to sear for two to three minutes.
  • Meanwhile, season baby potatoes with garlic powder, sea salt, and black pepper then add melted butter and stir or toss until evenly coated.
  • Spread potatoes out on a large sheet pan and place in oven to roast for 10 minutes.
  • Flip chicken thighs over and cook for about five minutes more.
  • Add brussels sprouts, honey, olive oil, sea salt, black pepper, and crushed red pepper to a large bowl and stir until evenly coated.
  • Add brussels sprouts to sheet pan with baby potatoes and roast for fifteen minutes then remove from oven.
  • Spread honey mustard sauce over top of chicken thighs then place entire pan in oven to roast for about 20 minutes. Internal temperature of thighs should reach 165 degrees.