This easy sheet pan recipe for honey and mustard baked chicken thighs will become a firm family favourite. Guaranteed!
Whilst I do love cooking, I really love a recipe that I can start and then let the oven finish off.
No fuss, no hassle.
Just load up a sheet pan with chicken and veggies, pop in the oven, and 30 minutes later dinner is served!
Honey and Mustard Baked Chicken Thighs
Before placing my chicken onto the baking tray I seared them, skin side down, in butter.
This just gives the skin a little boost in getting nice and crispy.
Making the Honey and Mustard Marinade
The butter that remains in the pan, along with any fat rendered from the chicken, creates the base of your marinade.
To the butter and chicken fat stir in the wholegrain mustard and honey.
You can then spoon this hot, sweet dressing over the sheet pan of seared chicken thighs and vegetables.
I wanted to add a little hit of fresh herbs to my dish.
So I dashed outside mid thunderstorm to grab this teeny little bouquet of thyme.
Rosemary would work equally well if you can’t source thyme.
Or feel free to leave the fresh herbs out altogether.
They are a nice added extra, but definitely not essential to this very tasty sheet pan dinner!
Baking the Sheet Pan Chicken Thighs
When the chicken thighs and veggies are ready, pop into a preheated oven and bake for 30 minutes.
I recommend removing the tray from the oven halfway through the cooking time to baste the meal.
To do this, simply tip the sheet pan up a little so all the juices run into one corner.
Then use a spoon to scoop up the juices and pour them back over the meat and veggies again.
This will add extra flavour and moisture to both the meat and the veggies.
Testing if the Chicken is Cooked
The most accurate way to tell if your chicken is cooked is to use a digital thermometer.
Pierce the thickest part of the biggest thigh and take a reading just before hitting the bone.
Chicken must be at or above 74°C or 165°F to be safe to serve.
If you don’t have a digital thermometer, pierce the thickest part of the meat with the tip of a sharp knife.
Chicken is cooked and safe to eat when the juices run clear.
If there are any signs of blood in the juices, or if you are even a little bit unsure, baste everything again and return the tray to the oven for a little longer.
Ta-da! I do hope you enjoy this recipe, and please feel free to tag me in any pics you share onoine. You can find me everywhere as @hedgecomber!
If you would like more easy one pan dinners, have a browse through my archives here: Sheet Pan Recipes.
Easy honey and mustard baked chicken thighs sheet pan meal
- 1 tbsp butter
- 4 chicken thighs - skin on, bone in
- 2 corn on the cob
- 6 shallots
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- Preheat your oven to 200/400/Gas 6
Melt the butter in a frying pan.
When the butter is foaming, add the chicken thighs, skin side down.
Let sit for a couple of minutes so that the skin takes on a golden colour.
Remove the chicken from the pan and place onto a baking sheet, skin side up.
Top and tail the shallots and remove the skin. Peel the corn and remove the threads, then cut or snap the corn cobs in half.
Add the shallots and corn to the baking sheet.
The frying pan will contain melted butter and chicken fat.
Mix the mustard and honey into the hot fat, then carefully spoon it over the chicken and vegetables.
Place the baking tray into the oven and baked for 30 minutes.
Halfway through the cooking time, baste the chicken and veggies with the honey mustard sauce ether using a basting brush, or by spooning it over each item.
To test if the chicken is cooked, insert a digital thermometer into the thickest part of the thigh and, ensuring you're not touching the bone, take a temperature reading.
Chicken is safe and fully cooked when it reaches 74°C or 165°F.
If you don't have a digital thermometer, you can pierce the thickest part of the chicken thigh with the tip of a sharp knife. If the juices run out from the meat are clear, it is cooked. If however the juices still contain blood, return to the oven and cook for another 5 or 10 minutes.
Serve the chicken and vegetables, spooning over any sauce that is left in the bottom of the pan.
This recipe was originally published in 2013, but has been updated with (much!) better photos in 2021.
I hope you enjoy it!