Honey Mustard Sheet Pan Chicken with Brussels Sprouts
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
525 kcal
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Course
Main Course
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Cuisine
American
Honey Mustard Sheet Pan Chicken with Brussels Sprouts
Description
Honey Mustard Sheet Pan Chicken with Brussels Sprouts is an all-in-one roasted meal featuring bone-in, skin-on chicken thighs coated in a sauce of olive oil, fresh lemon juice, honey, Dijon and whole-grain mustards, minced garlic, salt, and pepper. The chicken is dipped in the honey mustard glaze and arranged on a baking sheet alongside halved Brussels sprouts and sliced red onion tossed with olive oil, lemon juice, salt, and pepper. Roasting at 425°F crisps the chicken skin golden while adequately cooking the meat to a juicy 165°F internal temperature. The Brussels sprouts develop slightly crispy, caramelized edges, complementing the rich chicken and bright, sweet-tart glaze.
This sheet pan approach simplifies cooking and cleanup, delivering a balanced meal that combines savory, sweet, and tangy flavors with contrasting textures. Serve hot directly from the pan for a straightforward dinner.
Ingredients
- cooking spray nonstick
- 1/4 cup olive oil plus 2 tablespoons
- 2 tablespoons lemon juice fresh
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey
- 3 garlic minced, cloves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 pounds chicken thighs 4 medium thighs, bone-in, skin-on
- 1 1/2 pounds Brussels sprouts halved
- 1/4 red onion sliced, large
Instructions
- Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside. For easy clean up, you can line the pan with foil.
- In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
- Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
- In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts and onion around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
- Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165°F and the Brussels sprouts are crispy. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 189mg | 63% |
| Sodium | 277mg | 12% |
| Potassium | 1076mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 149mg | 166% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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