Honey Mustard Chicken with Brussels Sprouts (Print version)

Crispy chicken with honey mustard glaze alongside tender roasted Brussels sprouts on a single pan.

# What You Need:

→ Chicken

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

→ Vegetables

05 - 1 lb 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

# How to Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until 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 of the honey mustard glaze and toss to evenly coat.
04 - On the baking sheet, combine halved Brussels sprouts and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even layer, leaving space for the chicken.
05 - Nestle the glazed chicken thighs among the vegetables on the sheet pan, positioning them to allow even air circulation.
06 - Roast in the preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - During the final 5 minutes of cooking, brush chicken with the remaining honey mustard glaze.
08 - Remove from oven and allow to rest for 2 to 3 minutes before serving hot.

# Expert tips:

01 -
  • Everything cooks on a single pan, which means fewer dishes and more time to actually relax after dinner.
  • The honey mustard glaze gets sticky and caramelized, turning ordinary chicken thighs into something restaurant-quality without any fuss.
  • Brussels sprouts develop these crispy, charred edges that even the skeptics at your table will ask for seconds of.
02 -
  • Don't crowd the Brussels sprouts or they'll steam instead of caramelize—they need space to get crispy, so arrange them cut side down where they can actually kiss the hot pan.
  • The glaze thickens as it cools, so if you think it looks too thin when you first whisk it, resist the urge to add more honey or mustard, because it'll concentrate during roasting.
03 -
  • Use parchment paper instead of greasing the pan—cleanup is instantly easier and there's no oil burning on the edges.
  • If your vegetables are browning faster than the chicken is cooking, tent the pan loosely with foil for the first fifteen minutes, then remove it to let everything crisp up.
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