Easy • chicken

Crispy Sheet-Pan Honey Mustard Chicken

Name: Crispy Sheet-Pan Honey Mustard Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 pounds bone-in, skin-on chicken thighs (about 6); Salt and black pepper; 2 tablespoons olive oil; 1 lemon, cut into wedges; A few sprigs fresh thyme (optional); 1/4 cup honey; 3 tablespoons whole-grain or Dijon mustard; 2 cloves garlic, finely grated; 1 tablespoon apple cider vinegar; Pinch of salt

Sticky, golden chicken thighs with a honey-mustard glaze that caramelizes into a crackly crust — all on one pan.

Prep: 10 min
Cook: 30 min
Servings: 4
Level: Easy

This is the kind of dinner that earns a spot in the regular rotation: chicken thighs roasted hot and fast under a glossy honey-mustard glaze that turns sticky and a little charred at the edges. It's mostly hands-off, uses pantry staples, and only dirties one sheet pan. Serve it with rice, a green salad, or a hunk of crusty bread to soak up the pan juices.

Ingredients

Yield: 4 servings

For the chicken

2 pounds bone-in, skin-on chicken thighs (about 6)
Salt and black pepper
2 tablespoons olive oil
1 lemon, cut into wedges
A few sprigs fresh thyme (optional)

For the glaze

1/4 cup honey
3 tablespoons whole-grain or Dijon mustard
2 cloves garlic, finely grated
1 tablespoon apple cider vinegar
Pinch of salt

Preparation

Step 1
Heat the oven to 425°F. Line a sheet pan with parchment paper for easier cleanup.
Step 2
Pat the chicken thighs very dry with paper towels (this is the secret to crispy skin). Season generously on both sides with salt and pepper, then rub with the olive oil.
Step 3
In a small bowl, whisk together the honey, mustard, garlic, vinegar, and a pinch of salt until smooth.
Step 4
Arrange the chicken skin-side up on the sheet pan. Brush about half the glaze over the tops. Tuck the lemon wedges and thyme around the chicken.
Step 5
Roast for 25 minutes, then brush the remaining glaze over the chicken and roast another 5 to 8 minutes, until the skin is deep golden brown and an instant-read thermometer registers 165°F.
Step 6
Let the chicken rest 5 minutes, then squeeze the roasted lemon wedges over the top before serving.

Tips

Boneless chicken thighs work too — reduce the cook time to about 22 minutes.
If the glaze starts to look dark before the chicken is done, tent loosely with foil for the last few minutes.
Leftovers shred beautifully into salads or wraps the next day.