One Sheet Pan Honey Mustard Chicken Thighs is an easy, gluten-free, low carb complete meal, ideal for busy weekdays. The chicken is tender, juicy, and so delicious! It made the list of our favorite meals.
Preparing a complete meal doesn’t have to be complicated, especially after a busy day.
In 40 minutes, you can make and serve this gluten-free, low carb One Sheet Pan Honey Mustard Chicken with Vegetables…
… making your family happy without stretching their waistlines.
If desired, you can accompany the dish with rice or roasted potatoes — if you don’t mind adding carbs to your dinner.
As for my family, we kept it light… nevertheless, there were lots of smiles and compliments at dinnertime.
According to them, this dish has earned a spot on their list of their favorite meals. I know that I will have to make this again soon.
As for you, I hope you enjoy the time saved, the lack of a big mess in the kitchen, and all the yumminess!
Well, ready to cook it and to hear the compliments, too?
HOW TO MAKE ONE SHEET PAN HONEY MUSTARD CHICKEN
Preheat oven to 425 F. Spray a large sheet pan with No Stick Cooking Spray. Alternatively, brush pan with oil.
Season chicken thighs with salt and pepper. Place onto sheet pan along with lemon slices.
In a small bowl, combine juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until homogeneous.
Reserve 1/2 of the mixture to use later, and brush the other 1/2 all over chicken thighs.
Pour about 1/2 cup water into the sheet pan, distributing all over. This will prevent honey/mustard mixture from burning in the oven.
Bake for about 25 minutes.
Meanwhile, brush reserved honey mustard mixture over green beans and bell peppers, and season them with salt and pepper.
Remove sheet pan from oven after those 25 minutes and arrange vegetables in a single layer between the chicken thighs. Bake for 10 minutes.
Although not necessary, place sheet pan under broiler to brown chicken skin for about 2-3 minutes. Watch it carefully!
Top chicken with remaining reserved honey mustard mixture and pomegranate seeds. Serve with the vegetables while hot. Enjoy!
Honey Mustard Marinade or Sauce
Although you can use the honey mustard mixture/sauce as a marinade for the chicken, I found it unnecessary.
The recipe is already quite flavorful.
But if you would prefer, place half of the honey mustard mixture and all the chicken thighs in a ziploc bag and refrigerate for about 30 minutes.
Then follow the other recipe steps.
Other Easy Chicken Dishes
Low Fodmap Portuguese Style Chicken Skewers
Slow Cooker Chicken Satay Curry
One Skillet Roast Chicken Adobo
Crispy Skin Baked Chicken Drumsticks
PIN & ENJOY!
One Sheet Pan Honey Mustard Chicken
One Sheet Pan Honey Mustard Chicken Thighs is an easy, gluten-free, low carb complete meal, ideal for busy weekdays. The chicken is tender, juicy, and so delicious! It made the list of our favorite meals.
Ingredients
- 6 bone-in chicken thighs (skin-on or off)
- salt and ground black pepper to season
- 2 lemons (one sliced and one juiced)
- 1/3 cup olive oil
- 1/3 cup honey
- 3 tbsp Dijon mustard
- 1 tsp sweet paprika
- 4 garlic cloves, minced
- 8 ounces fresh whole green beans
- 6 small sweet peppers, sliced (optional)
- 1/4 cup fresh pomegranate seeds (optional)
Instructions
Preheat oven to 425 F. Spray a large sheet pan with No Stick Cooking Spray. Alternatively, brush pan with oil.
Season chicken thighs with salt and pepper. Place onto sheet pan along with lemon slices.
In a small bowl, combine juice of 1 lemon, olive oil, honey, mustard, paprika, and minced garlic until obtaining a homogeneous mixture.
Reserve 1/2 of the mixture to use later, and brush the other 1/2 all over chicken thighs.
Pour about 1/2 cup water into the sheet pan distributing all over. This will prevent honey/mustard mixture to burn in the oven.
Bake for about 25 minutes. Meanwhile, brush reserved honey mustard mixture over green beans and bell peppers, and season them with salt and pepper.
Remove sheet pan from oven after those 25 minutes and arrange vegetables in one single layer between the chicken thighs. Bake for 10 minutes.
Although not required, place sheet pan under broiler to brown chicken skin for about 2-3 minutes. Watch it carefully!
Top chicken with remaining reserved mixture and pom seeds if desired, Serve with the vegetables while hot. Enjoy!
Recipe Notes
- If desired, serve chicken and vegetables over rice or with roasted potatoes. I prefer to keep the dish low carb, so I served the chicken with the vegetables only.
- Love one sheet pan meals? Try our Lemon Garlic Parmesan Shrimp with Asparagus!
Deb|EastofEdenCooking
I adore sheet pan dinner recipes! We often have chicken for dinner making this a must try recipe!
mimi rippee
This is fabulous! And so colorful. Love the peppers.
Denise Browning
Thank you so much! I hope you try and enjoy it.
Barbara Whitney
Fabulous cooking from Denise, like always!
I can only imagine the flavor of combined juices… Makes me want to start my oven right away.
Denise Browning
Thank you, Barbara! So good to see you here. It was added to the list of my family favorite meals.