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- 4 bone-in, skin-on chicken thighs - ¼ cup Dijon mustard - ¼ cup honey - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 3 cloves garlic, minced - Salt and pepper to taste - 1 pound baby potatoes, halved - 1 cup green beans, trimmed The main stars of this dish are the chicken thighs. Bone-in, skin-on chicken thighs pack a lot of flavor. They stay juicy and tender during cooking. The honey mustard marinade adds a sweet and tangy touch that pairs wonderfully with the chicken. For the marinade, I mix Dijon mustard, honey, olive oil, apple cider vinegar, and minced garlic. This blend creates a sticky sauce that clings to the chicken. It ensures each bite bursts with flavor. I like to roast baby potatoes and green beans alongside the chicken. The potatoes get crispy, while the green beans stay bright and tender. This mix of veggies balances the meal. - Fresh rosemary sprigs - Additional seasonings Garnishing adds a fun touch. Fresh rosemary sprigs add a lovely aroma. They also make the dish look nice. You can sprinkle extra seasonings on top if you like more flavor. A pinch of paprika or black pepper can elevate the dish even more. This sheet-pan meal is not just easy to make; it is a feast for the eyes and taste buds. With minimal prep and cleanup, you'll enjoy both the cooking and the eating! - Preheat the oven to 400°F (200°C). This is vital for even cooking. - In a medium bowl, mix ¼ cup Dijon mustard, ¼ cup honey, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and 3 minced garlic cloves. Add salt and pepper to taste. Whisk until smooth. - To marinate, place the chicken thighs in a large zip-top bag or bowl. - Pour the marinade over the chicken. Ensure each piece is well-coated. - Let the chicken sit for at least 30 minutes. For more flavor, marinate overnight in the fridge. - While the chicken marinates, prepare the veggies. Toss 1 pound of halved baby potatoes with olive oil, salt, and pepper. - Spread the potatoes in a single layer on a large sheet pan. - Once the chicken is ready, nestle the thighs among the potatoes, skin side up. Bake for 25 minutes. - After 25 minutes, take the sheet pan out. Add 1 cup of trimmed green beans around the chicken and potatoes. Brush any leftover marinade over the beans. - Return the pan to the oven and bake for an extra 15-20 minutes. The chicken should reach an internal temperature of 165°F (74°C) and look golden brown. - Check the chicken's internal temperature with a meat thermometer. It must be at least 165°F (74°C). - Look for a golden-brown skin and clear juices. If the juices run clear, the chicken is done. To get the best taste from your honey mustard chicken thighs, marinate them for at least 30 minutes. For an even bolder flavor, let them sit overnight in the fridge. This allows the flavors to soak in deeply. To enhance the honey mustard flavor, you can add a pinch of smoked paprika or a dash of cayenne. This adds a nice kick to the sweet and tangy mix. Choose a large, rimmed baking dish or a heavy sheet pan. This helps the chicken cook evenly and catch all the drippings. To keep the chicken thighs moist, make sure they are skin side up during baking. This allows the fat to render out and keep the meat juicy. Avoid opening the oven door too often, as this can let out heat and dry the chicken. Serving directly from the sheet pan gives a rustic, homey look. Just bring the pan to the table and let everyone serve themselves. For a more polished style, plate the chicken and vegetables separately. Drizzle any pan juices over the chicken for added flavor. This small touch makes your dish look extra special and restaurant-worthy. {{image_2}} You can change the protein in this dish. Chicken breasts work well instead of thighs. For a meatless option, try tofu. Just remember to adjust cooking times. Vegetables can also vary. Instead of baby potatoes, use sweet potatoes or carrots. You might add bell peppers or zucchini for a colorful mix. Just cut them to similar sizes for even cooking. Different mustards can change the taste. Try whole grain mustard for a nutty bite. Spicy mustard adds a kick. You can mix yellow mustard with honey for a milder flavor too. For heat, add spices like cayenne pepper or red pepper flakes. A pinch of smoked paprika gives a smoky twist. Experiment with flavors to find what you love. You can cook this dish in different ways. Grilling gives a nice char. Just marinate the chicken as usual. Place it on a hot grill and cook until done. Slow cooking is another option. Place the marinated chicken and veggies in a slow cooker. Cook on low for 6-8 hours. This method makes the chicken very tender and flavorful. Explore these variations to make the recipe your own! To store your leftover honey mustard chicken thighs, follow these steps: - Let the chicken cool to room temperature. - Place it in an airtight container. - Add the baby potatoes and green beans with the chicken. - Store in the refrigerator. Leftovers keep well for up to 3 days in the fridge. After that, the chicken may lose its best taste and texture. When you're ready to enjoy your leftovers, here’s how to reheat them: - 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 20-25 minutes or until warmed through. This method helps maintain the chicken's juicy texture and the vegetables' crispness. You can also use a microwave, but it may not keep the same flavor and texture. Enjoy! Yes, you can use boneless chicken thighs. They cook faster and are easy to eat. However, bone-in thighs stay juicier and have more flavor. Boneless thighs may dry out if overcooked. If you choose boneless, reduce the cooking time by about 10 minutes. Keep an eye on them to avoid overcooking. To make this recipe gluten-free, you need to choose the right mustard. Look for Dijon mustard labeled gluten-free. You can also use honey, olive oil, and apple cider vinegar without worry. Always check labels for hidden gluten. These simple swaps keep the dish tasty and safe for gluten-sensitive diets. Yes, you can prep this meal ahead of time! Marinate the chicken the night before. Place the chicken and marinade in a bag and refrigerate. You can also chop the potatoes and green beans ahead. Just keep them in the fridge until you're ready to cook. This way, meal time is quicker and stress-free. This blog post covered how to create a delicious roasted chicken dish. You learned about the main ingredients, like chicken thighs and honey mustard marinade, plus the roasting vegetables. I provided step-by-step instructions for marinating and cooking, along with tips for flavor and presentation. Variations and storage tips give you options for making this recipe your own. Embrace your creativity in the kitchen. Enjoy cooking and share your tasty results!

Honey Mustard Chicken Thighs Sheet-Pan

Looking for a delicious and easy meal? Try these Sweet & Savory Honey Mustard Chicken Thighs! With juicy chicken marinated in a mouthwatering blend of Dijon mustard and honey, paired with roasted baby potatoes and green beans, this dish delivers flavor in every bite. Perfect for a weeknight dinner or weekend gathering! Click through for the full recipe and make mealtime a delight. #HoneyMustardChicken #EasyRecipes #DinnerInspiration #SheetPanMeals
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Ingredients
  

4 bone-in, skin-on chicken thighs

¼ cup Dijon mustard

¼ cup honey

2 tablespoons olive oil

1 tablespoon apple cider vinegar

3 cloves garlic, minced

Salt and pepper to taste

1 pound baby potatoes, halved

1 cup green beans, trimmed

Fresh rosemary sprigs for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Chicken Marinade: In a medium bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large zip-top bag or bowl, pour the marinade over the chicken, and make sure all pieces are well-coated. Let marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

        Prepare the Vegetables: While the chicken is marinating, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Arrange them in a single layer on a large sheet pan.

          Roast the Chicken and Potatoes: Once the marination is done, nestle the marinated chicken thighs among the potatoes on the sheet pan, skin side up. Bake in the preheated oven for 25 minutes.

            Add the Green Beans: After 25 minutes, remove the sheet pan from the oven and add the trimmed green beans around the chicken and potatoes. Brush any remaining marinade over the green beans. 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 is golden brown.

              Rest and Garnish: Once done, remove the sheet pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh rosemary sprigs before serving.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate the chicken and vegetables separately. Drizzle any pan juices over the chicken for extra flavor. Enjoy!