One-Pan Honey Mustard Chicken Thighs and Sweet Potatoes
A cozy, flavorful weeknight winner: juicy chicken thighs roasted with sweet potatoes in a tangy honey mustard glaze. Everything bakes together on a single sheet pan for easy cleanup and a naturally balanced meal with protein, veggies, and a kiss of bright sweetness.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 medium sweet potatoes
- 1 red onion
- 1 tablespoon
- 2 tablespoons honey
- 3 tablespoons grainy or Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
- Prepare the vegetables: Peel and cube the sweet potatoes into roughly 1-inch pieces. Slice the red onion into wedges.
- In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, olive oil, thyme, paprika, salt, and pepper to make the glaze.
- Pat the chicken thighs dry with paper towels and season them lightly with salt and pepper.
- Arrange the chicken thighs on the sheet pan, skin side up. Scatter the sweet potato pieces and onion wedges around the chicken.
- Pour about two-thirds of the glaze over the chicken, turning the pieces to coat. Spoon or drizzle the remaining glaze over the vegetables as well.
- Roast in the oven for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. If the chicken skin isn’t as crispy as you’d like, broil for an additional 1–2 minutes, watching closely.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.