Mustard Glazed Sheet Pan Chicken
Tangy, tender, flavorful mustard glazed sheet pan chicken is weeknight easy, but company worthy!
Calories
569.39kcal (6 serving)
Total Fat
37.62g (6 serving)
Saturated Fat
9.43g (6 serving)
Trans Fat
0.18g (6 serving)
Cholesterol
141.75mg (6 serving)
Sodium
192.27mg (6 serving)
Total Carbs
19.64g (6 serving)
Dietary Fiber
2.74g (6 serving)
Sugars
7.53g (6 serving)
Protein
37.78g (6 serving)
- 1 bunch asparagus ends trimmed
- 1 bunch whole young carrots with tops peeled and trimmed
- 1 bunch scallions ends trimmed
- 1 lb baby potatoes halved
- 4 cloves garlic peeled and smashed
- 1/4 cup extra virgin olive oil
- kosher salt & pepper
- 1/3 cup Maille rich country mustard
- 2 tbsps little brown sugar packed
- 2 tbsps honey
- 2 1/2 lbs chicken thighs bone-in skin on
- 10 sprigs fresh thyme
- salt
Directions
Print1. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Scatter the asparagus, carrots, scallions, potatoes and garlic evenly on the tray. Drizzle with olive oil and season with salt and pepper.
2. In a small bowl whisk together the mustard, brown sugar, honey and a pinch of salt.
3. Nestle the chicken thighs on the sheet pan and season them with kosher salt and pepper. Brush the chicken liberally with the mustard glaze and drizzle a little glaze over the vegetables as well. Scatter the thyme sprigs over the vegetables and the chicken.
4. Roast for 30-35 mins, rotating the pan occasionally to be sure the vegetables roast evenly. Remove when the chicken is cooked through (an instant read thermometer should read 160 degrees F) and the skin is browned and crispy. Serve immediately.
