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Tangy, tender, flavorful mustard glazed sheet pan chicken is weeknight easy, but company worthy!
Today’s post is sponsored by Maille. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…
Chicken thighs were a staple in my house growing up and they are today’s inspiration for mustard glazed sheet pan chicken. Chicken thighs are affordable, accessible, and most importantly, FLAVORFUL.
Baked chicken thighs were frequently in the rotation when I was a kid, but our preparation of them wasn’t always the most inspired (sorry mom). We would toss in some potatoes, some dried herbs, a glug of wine or even a can of soup.
The big draw was that they were an affordable meal for a family and an easy weeknight dish to prepare for two working parents. This dish is an homage to an old family favorite, with a fresh spin, and amped up flavor.
It’s all about that mustard glaze!
First of all, adding flavor doesn’t mean necessarily mean adding prep time. A simple glaze of Maille Rich Country Mustard mixed with honey and brown sugar is sweet and tangy and beyond delicious.
I’ve long been a fan of all Maille mustards, but the combination of the creamy, spicy mustard flecked with seeds and the sweetness of honey and brown sugar is spot on for these chicken thighs.
The glaze is liberally brushed over the skin and the end result is golden brown, crackly-skinned goodness.
Save a little mustard glaze…
…for those veggies! Not too much, but a little reserved glaze drizzled over the fresh spring veggies helps them shine.
I love the fresh, young carrots, whole scallions, new potatoes, and asparagus stalks in this recipe not only for their appearance, but for their fresh flavor and easy roasting. The veggies, like the chicken skin, get golden brown and caramelized and they’re cooking time is evenly matched to the chicken thighs.
And don’t forget that fresh thyme! No need to pull if off the stem, just simply scatter the sprigs over the sheet tray for a pop of woodsy, lemony flavor.
Let’s make mustard glazed sheet pan chicken
- Scatter the vegetables on a lined sheet tray and drizzle with olive oil.
- Nestle the chicken thighs into the vegetables and season with salt and pepper.
- Brush with the mustard glaze and scatter the thyme sprigs over sheet tray.
- Roast until the chicken is cooked through and the skins is golden brown, about 30-35 mins.
Tips for success
- Line that sheet pan! Parchment paper or nonstick foil are ideal to prevent sticking and easier clean-up.
- I recommend skin-on, bone-in chicken thighs for optimal flavor. Skinless or boneless can be substituted if you prefer.
- I love the look of whole carrots, scallions and asparagus, but they can be chopped into 1-2 inch pieces if you prefer.
- Be sure to drizzle a little glaze over the vegetables for added flavor.
- If you’re not sure when the chicken is cooked through, use an instant read thermometer to check for doneness.
More ways to cook with mustard
- Honey Mustard Potato Tart
- Mustard Glazed Grilled Pork Chops
- Classic Macaroni Salad
- Roasted Fingerling Potato Salad with Green Beans
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Tangy, tender, flavorful mustard glazed sheet pan chicken is weeknight easy, but company worthy!
- 1 bunch asparagus, ends trimmed
- 1 bunch whole young carrots with tops, peeled and tops 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 and pepper
- 1/3 cup Maille Rich Country Mustard
- 2 Tbsp light brown sugar, packed
- 2 Tbsp honey
- 2 1/2 lbs chicken thighs, bone-in, skin on
- 10 sprigs fresh thyme
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Preheat 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.
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In a small bowl whisk togegther the mustard, brown sugar, honey and a pinch of salt.
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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.
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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. Seve immediately.
- Line that sheet pan! Parchment paper or nonstick foil are ideal to prevent sticking and easier clean-up.
- I recommend skin-on, bone-in chicken thighs for optimal flavor. Skinless or boneless can be substituted if you prefer.
- I love the look of whole carrots, scallions and asparagus, but they can be chopped into 1-2 inch pieces if you prefer.
- Be sure to drizzle a little glaze over the vegetables for added flavor.
- If you’re not sure when the chicken is cooked through, use an instant read thermometer to check for doneness.
JansinGa says
Made this tonight! Omitted the scallions bc I didn’t have any, otherwise, everything else according to the recipe. Our family enjoyed it very much! Hubby went back for seconds – always a good sign, lol! Thanks for sharing!
Cathy Roma says
That’s great to hear. This recipe is very adaptable depending on what you have on hand, which is good news when certain ingredients may not be available in stores right now. So happy you enjoyed!