Sheet Pan Honey Mustard Chicken Thighs + Fall Veggies
Who doesn’t love a good sheet pan meal for a simple weeknight dinner!? This Sheet Pan Honey Mustard Chicken Thighs + Fall Veggies is packed with flavor and makes for the perfect fall meal.
I love a good sheetpan meal for an easy dinner and there are so many ways to switch them up while still keeping them simple and satisfying too! It’s a quick way to pack in a bunch of veggies into a meal like I did in this one with the brussels sprouts, butternut squash and onion. I can’t get enough of the fall veggies and love including them into meals like this for a quick roast. The honey mustard flavor is one that I’ve always loved and it’s so delicious on chicken and veggies too. This meal would be perfect to make into a bowl with a grain like farro or rice or have it on it’s own!
Add this sheet pan to your easy dinner rotation this week! You’ll love this for a flavor packed meal at dinnertime.
What you need for Sheet pan Honey Mustard Chicken Thighs & Fall Veggies:
- Boneless Skinless Chicken Thighs (approximately 7 – 8 thighs), excess fat trimmed off
- Dijon Mustard
- Honey
- Olive Oil
- Garlic Powder
- Salt
- Butternut Squash
- Brussels Sprouts
- White Onion
- Fresh Rosemary
- Crumbled Goat Cheese
- Fresh pomegranate seeds
How to make this sheetpan recipe:
- Make the Honey Mustard Dressing/Marinade: Add all honey mustard dressing/marinade ingredients to a bowl and whisk thoroughly to combine. Set aside ⅓ cup honey mustard dressing. (Don’t skip this step – this is so you can have extra dressing later to drizzle on the cooked veggies and chicken or put on a side salad.)
- Marinate chicken: In the same bowl with the remaining dressing, add the chicken and toss thoroughly to coat. Cover the bowl and place in the fridge to marinate for at least 30 minutes.
- Prep the veggies: Add all veggie ingredients (veggies, oil, herbs, spices) to a large bowl and stir to evenly mix and coat.
- Put it all together: Preheat the oven to 425°F. Evenly spread chicken and veggies across a large 13” x 18” lined sheet pan. Spoon any remaining dressing from the bowl onto the chicken. Bake for 37 – 40 minutes.
- Garnish and serve: When the veggies and chicken are fully cooked, feel free to brush the extra dressing that was set aside onto the chicken. Garnish with crumbled goat cheese, fresh pomegranate seeds, or remaining dressing, if desired. Serve as is or slice chicken and serve with wild rice, quinoa or over a bed of leafy greens along with dressing.
How to store your leftover Sheet pan Honey Mustard Chicken Thighs:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy fridge storage!
If you want to switch it up, try doing this instead:
Serve it with wild rice to add a little more to the meal!
Add different toppings like fresh parsley or leave off the pomegranate seeds
If you like this recipe, you may also enjoy these on One Balanced Life:
- Harissa Chicken Thighs & Veggies
- Chicken Sausage and Gnocchi Sheet Pan
- Salsa Verde Chicken & Rice Skillet
FAQs:
I like using this one for my sheet pan dinners! It’s important that you use a large enough one so everything isn’t cooked on top of one another and non-stick.
Yes! You can use green beans or any onion you’d like. I recommend not using any sort of potato as that will take longer to roast.
Yes! This can easily be prepped and eaten for up to 3 days after.
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Sheet Pan Honey Mustard Chicken Thighs & Veggies
This Sheet Pan Honey Mustard Chicken Thighs & Veggies is perfect for an easy weeknight fall dinner! It packs in protein, veggies and all the flavor too!
Ingredients
- Honey Mustard Dressing/Marinade (makes ¾ cup dressing):
- ¼ Cup Dijon or Stone Ground Mustard (I recommend course ground dijon mustard)
- ¼ Cup Honey
- 3 Tablespoons Olive Oil
- 1 ½ Teaspoons Garlic Powder (same as ½ tablespoon)
- 1 Teaspoon Salt
- Cracked Black Pepper to your liking/taste (optional)
- Veggie Ingredients:
- 1 medium Butternut Squash, cut into 1-inch cubes
- 12 oz. Brussels Sprouts, halved
- 1 White Onion, cut into 1-inch thick strips
- 2 Tablespoons Olive Oil
- 2 Teaspoons Fresh Rosemary, chopped
- 1 ½ Teaspoon Salt (same as ½ tablespoon)
- Cracked Black Pepper to your liking/taste (optional)
- Other Ingredients:
- 2 lb. Boneless Skinless Chicken Thighs (approximately 7 - 8 thighs), excess fat trimmed off
- Crumbly Goat Cheese (optional for garnish)
- Fresh pomegranate seeds (optional for garnish)
- Fresh parsley for garnish (optional)
Instructions
- Make the HoneyMustardDressing/Marinade: Add all honey mustard dressing/marinade ingredients to a bowl and whisk thoroughly to combine. Set aside 1/3 cup honey mustard dressing. (Don’t skip this step - this is so you can have extra dressing later to drizzle on the cooked veggies and chicken or put on a side salad.)
- Marinate chicken: In the same bowl with the remaining dressing, add the chicken and toss thoroughly to coat. Cover the bowl and place in the fridge to marinate for at least 30 minutes.
- Prep the veggies: Add all veggie ingredients (veggies, oil, herbs, spices) to a large bowl and stir to evenly mix and coat.
- Put it all together: Preheat the oven to 425°F. Evenly spread chicken and veggies across a large 13” x 18” lined sheet pan. Spoon any remaining dressing from the bowl onto the chicken. Bake for 37 - 40 minutes.
- Garnish and serve: When the veggies and chicken are fully cooked, feel free to brush the extra dressing that was set aside onto the chicken. Garnish with crumbled goat cheese, fresh pomegranate seeds, or remaining dressing, if desired. Serve as is or slice chicken and serve with wild rice, quinoa or over a bed of leafy greens along with dressing.
- Enjoy!
