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- 4 chicken thighs, skin-on and bone-in - 1/4 cup honey - 1/4 cup Dijon mustard - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 pound baby potatoes, halved - 1 bunch asparagus, trimmed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper, to taste You need to gather all these great ingredients for the Honey Mustard Chicken Thighs Sheet Pan Delight. The chicken thighs are the star of the dish. They stay juicy and full of flavor. Honey and Dijon mustard create a sweet and tangy marinade that makes the chicken shine. Garlic and dried thyme add a nice depth of flavor. Next, we have the veggies. Baby potatoes bring creaminess and texture. When roasted, they become tender and golden. Asparagus adds a fresh crunch. This mix of veggies balances the rich chicken well. For seasoning, olive oil keeps everything moist and helps the flavors meld. Smoked paprika gives a hint of smokiness. Salt and pepper are key to enhancing all the flavors. Use these ingredients, and you will create a delightful meal that everyone will enjoy. Set your oven to 425°F (220°C). This high heat ensures crispy skin and tender meat. In a medium bowl, whisk together the honey and Dijon mustard. Add olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Mix until smooth and creamy. Place the chicken thighs in a large zip-lock bag or bowl. Pour the marinade over the chicken. Make sure each piece is coated well. Seal the bag or cover the bowl. Let it marinate for at least 30 minutes. You can refrigerate it for up to 2 hours for more flavor. Take a large sheet pan and spread the halved baby potatoes in a single layer. Drizzle them with some olive oil. Season with salt and pepper, tossing to coat evenly. After marinating, remove the chicken from the marinade. Save the leftover marinade. Place the chicken thighs, skin side up, on the potatoes. Make sure there is space for all the ingredients. Bake in the preheated oven for 25 minutes. After 25 minutes, pour the reserved marinade over the chicken. Add the trimmed asparagus around the chicken and potatoes. Return the sheet pan to the oven. Bake for another 10-15 minutes. Check the chicken. It should not be pink inside and reach 165°F (75°C). The potatoes should be soft and easily pierced. When done, take the sheet pan out of the oven. Let it rest for a few minutes. Before serving, sprinkle chopped parsley on top. For a nice touch, serve straight from the sheet pan or transfer to a platter. Adding lemon wedges on the side gives a zesty kick. To get the best flavor from your chicken, marinate it for at least 30 minutes. For deeper taste, refrigerate for up to 2 hours. The honey and Dijon mustard blend beautifully to create a sweet and tangy sauce. Keep your marinade at room temperature while chicken sits. This helps the chicken absorb the flavors better. For juicy chicken thighs, place them skin side up on the sheet pan. This helps the skin crisp up nicely. Make sure the thighs are not crowded, allowing heat to circulate. Cook them until they reach an internal temperature of 165°F (75°C). This way, you ensure they are safe to eat and stay tender. For crispy veggies, cut the baby potatoes in half and spread them out in a single layer. They should cook for about 25 minutes before adding the asparagus. Add the asparagus around the chicken and potatoes during the last 10-15 minutes of baking. This timing ensures the asparagus stays bright and tender-crisp. {{image_4}} You can swap chicken thighs for chicken breasts. Breasts cook faster, so check them early. You can also use turkey thighs or drumsticks for a twist. If you want a lighter option, try using skinless chicken. Each protein brings its own taste and texture. If you want to change the veggies, feel free. Carrots, bell peppers, or zucchini work great. Just cut them to similar sizes for even cooking. Broccoli or green beans can add nice crunch. You can even use sweet potatoes for a sweet touch. For more flavor, add spices. Try garlic powder or onion powder for depth. A touch of cayenne pepper can give a nice kick. You could also use fresh herbs like rosemary or basil. These small changes can make a big difference in your dish. To store leftovers, let the dish cool first. Place the chicken, potatoes, and asparagus in an airtight container. You can keep it in the fridge for up to 3 days. Keep the chicken skin on for better flavor and moisture. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave, but it may not stay as crispy. If you want to freeze the meal, let it cool down completely. Place the chicken and veggies in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight before reheating. Yes, you can prep this dish ahead. I recommend marinating the chicken for at least 30 minutes. For deeper flavor, refrigerate it for up to 2 hours. After marinating, keep the chicken in the fridge if you plan to cook it later. Store any leftovers in an airtight container for up to three days. It's easy to make ahead and serve when needed. Pair your chicken with baby potatoes and asparagus for a complete meal. You can also try these sides: - Steamed broccoli - Rice pilaf - A fresh green salad - Roasted carrots These sides balance the rich flavors of the chicken and keep your meal colorful. To ensure your chicken is safe to eat, check the internal temperature. It should reach 165°F (75°C). You can use a meat thermometer for the best results. Insert it into the thickest part of the thigh, avoiding the bone. The juices should run clear when the chicken is done. This ensures a juicy, safe meal. This recipe blends simple ingredients for a tasty meal. We covered everything from chicken thighs and honey mustard to baby potatoes and asparagus. I shared tips for the perfect marinade and important cooking times. You can adjust the recipe with different proteins and veggies to suit your taste. Remember to store leftovers properly for later meals. I hope you enjoy making this dish as much as I enjoyed sharing it with you!

Honey Mustard Chicken Thighs Sheet Pan

Savor the deliciousness of honey mustard chicken thighs roasted to perfection in this easy sheet pan recipe! Infused with a sweet and tangy marinade, this dish features tender chicken, crispy baby potatoes, and vibrant asparagus, all cooked together for a hassle-free meal. Perfect for busy weeknights, this dish is sure to impress your family. Click through to explore the full recipe and bring this delightful flavor to your dinner table!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil (plus extra for drizzling)

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

1 pound baby potatoes, halved

1 bunch asparagus, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it’s hot enough for perfectly roasting the chicken and veggies.

    Make the Marinade: In a medium bowl, whisk together the honey and Dijon mustard until smooth. Add in the olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Mix until all the ingredients are fully incorporated.

      Marinate the Chicken: Place the chicken thighs in a large zip-lock bag or a bowl. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the bowl, and let it marinate for at least 30 minutes at room temperature (or refrigerate for up to 2 hours for enhanced flavor).

        Prepare the Sheet Pan: Take a large sheet pan and spread the halved baby potatoes in a single layer. Drizzle them with a little olive oil and season with salt and pepper, tossing to combine for even seasoning.

          Add Chicken Thighs: After marinating, remove the chicken from the marinade (be sure to reserve the leftover marinade). Place the chicken thighs, skin side up, on top of the seasoned potatoes, ensuring enough space for all ingredients.

            Bake the Dish: Place the sheet pan in the preheated oven and bake for 25 minutes. After this time, carefully pour the reserved marinade over the chicken thighs and arrange the trimmed asparagus around the chicken and potatoes on the sheet pan.

              Finish Baking: Return the sheet pan to the oven and continue baking for an additional 10-15 minutes. Cook until the chicken is no longer pink inside and reaches an internal temperature of 165°F (75°C), while the potatoes should be tender and easily pierced with a fork.

                Garnish & Serve: Once done, carefully remove the sheet pan from the oven and let the dish rest for a few minutes. Before serving, sprinkle freshly chopped parsley over the top for a burst of color and a fresh flavor.

                  Prep Time: 30 mins | Total Time: 1 hr | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a platter, arranging the chicken, potatoes, and asparagus elegantly. Add lemon wedges on the side for an extra zesty touch!