Honey Mustard Chicken Brussels (Printable Version)

Juicy chicken thighs glazed in honey mustard with roasted Brussels sprouts and red onion on one pan.

# What You'll Need:

→ Chicken

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

→ Vegetables

05 - 1.1 lbs 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

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - In a small mixing bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until smooth and 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 the honey mustard glaze and toss until chicken is evenly coated.
04 - On the prepared baking sheet, combine Brussels sprouts and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even single layer, leaving space in the center for the chicken.
05 - Nestle the glazed chicken thighs among the vegetables on the baking sheet, positioning them for even heat distribution.
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 the chicken with the remaining honey mustard glaze.
08 - Remove from oven and allow to rest for 2 to 3 minutes before serving while hot.

# Expert Advice:

01 -
  • It's genuinely one pan, which means you're not stress-cleaning while your family waits to eat.
  • Chicken thighs forgive you if timing gets fuzzy, staying tender instead of dry and disappointing.
  • That honey mustard glaze tastes like you fussed for hours when you really spent two minutes whisking.
02 -
  • Don't skip patting the chicken dry, it's the difference between skin that crisps and skin that steams and stays pale.
  • Reserving half the glaze to brush on at the end prevents the mustard from burning while also giving you that pretty glossy finish people actually photograph.
03 -
  • Make the glaze the night before and store it in the refrigerator, so all you're doing on a weeknight is tossing and roasting.
  • If your oven runs cool, bump the temperature up to 230°C (450°F) to ensure the vegetables get that proper caramelization.
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