Sheet Pan Honey-Mustard Chicken Thighs with Broccoli

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy-skinned chicken thighs glazed with a sweet-tangy honey-mustard sauce, roasted alongside tender broccoli and potatoes for a hands-off weeknight meal. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs bone-in chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
2 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp honey
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1 lb broccoli florets
1 lb (halved) baby potatoes

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Instructions

Step 1: Preheat oven to 425°F. Place 2 tbsp olive oil in a large roasting pan and heat in the oven for 5 minutes until shimmering.
Step 2: Pat chicken thighs dry with paper towels, then season with 1/4 tsp salt and 1/4 tsp black pepper. Place skin-side down in the hot pan and cook for 5 minutes to crisp the skin.
Step 3: Flip chicken, add 2 tbsp Dijon mustard, 2 tbsp honey, 1 tsp garlic powder, and 1/2 tsp paprika to the pan; toss to coat evenly.
Step 4: Add 1 lb broccoli florets and 1 lb halved baby potatoes, tossing to coat with sauce.
Step 5: Roast for 25 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender with golden edges.