Sheet Pan Honey Mustard Chicken and Brussels Sprouts
This sheet pan dinner gives you juicy chicken thighs and deeply browned Brussels sprouts with nothing more than a quick toss and a hot oven. The honey mustard glaze does double duty as a marinade and a sticky finish, and the whole thing comes together in about 40 minutes.
There is no juggling of multiple pans, no monitoring a sauce on the stove. Everything roasts on one tray, and the sprouts turn out crisp at the edges, tender in the middle, just the way you want them.
Why This Sheet Pan Dinner Is a Keeper
The chicken skin gets crackly and caramelized while the meat stays tender. A little mustard in the glaze sharpens the sweetness so it never tips into candy territory, and the sprouts absorb the savory drippings from the pan.
I come back to this one because it feeds four people with very little cleanup. It tastes like a Sunday meal with the effort of a Tuesday night.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1½ lbs): skin-on keeps the meat moist and crisps beautifully.
- 1 lb Brussels sprouts: halved, with any loose outer leaves removed.
- 2 tbsp honey: the sweetness balances the mustard.
- 1 tbsp Dijon mustard: smooth or whole grain both work.
- 2 garlic cloves, minced: fresh gives the best aroma.
- 2 tbsp olive oil, divided: one tablespoon for the glaze, one for the sprouts.
- 1 tsp kosher salt: plus a pinch for the sprouts.
- ½ tsp black pepper: freshly ground.
- 1 tbsp balsamic vinegar: a small splash deepens the sprouts’ flavor.
- Lemon wedges: for squeezing at the table.
Variations / Substitutions
- Swap the protein: boneless thighs work; cut the roast time to 20–25 minutes. Salmon fillets roast in about 12–15 minutes.
- Change the glaze: try maple syrup and whole grain mustard, or a soy-honey mix with a splash of rice vinegar.
- Add another vegetable: diced sweet potatoes or trimmed green beans roast in a similar time. Toss them in with the sprouts.
- For a smokier note: chop 2 slices of bacon and scatter them on the pan. The rendered fat seasons everything.
If you like this combo, the same honey mustard glaze works on a roast chicken.
How to Make Sheet Pan Honey Mustard Chicken and Brussels Sprouts
Step 1: Glaze the Chicken
Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment if you want easier cleanup. In a small bowl, whisk the 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp olive oil, minced garlic, ½ tsp salt, and ¼ tsp pepper until smooth.
Pat the chicken thighs dry with a paper towel and set them in a shallow dish. Spoon about two-thirds of the glaze over the chicken and rub it all over, making sure to get some under the skin. The skin will look glossy and a little sticky, and that’s exactly what gives you the crackly top after roasting. Set the chicken aside for a few minutes while you prep the sprouts.
Step 2: Season the Brussels Sprouts
Trim any dry stem ends from the sprouts and cut each one in half through the core. Toss the halved sprouts in a large bowl with the remaining 1 tbsp olive oil, the balsamic vinegar, ½ tsp salt, and ¼ tsp pepper. Use your hands to coat every piece so the oil reaches all the crevices. The sprouts should look shiny but not soaked; if they are dripping, drain off a little oil.
Step 3: Roast the Sheet Pan
Arrange the chicken skin-side up on one half of the prepared baking sheet. Scatter the Brussels sprouts on the other half in a single layer, cut side down where you can, which helps them brown. Slide the pan into the oven and roast for 20 minutes.
After 20 minutes, use tongs to flip the sprouts so the other side can pick up color. Brush the remaining glaze over the chicken. Return the pan to the oven and roast another 10–15 minutes, until the chicken registers 175°F (79°C) at the thickest part and the sprouts are deeply golden with a few dark, crispy leaves.
Step 4: Broil and Serve
Switch the oven to broil and move the pan to the top rack. Broil for 2 to 3 minutes, keeping a close eye so the chicken skin blisters and the sprouts char at the edges without burning. Pull the pan out, let the chicken rest for a couple of minutes right on the tray, then transfer to plates. Spoon any sticky pan juices over the top and serve with lemon wedges.
Tips for Crisp Sprouts and Juicy Chicken
- Dry the sprouts thoroughly after washing. Any water clinging to them will steam in the oven and keep them soft.
- Do not pile the sprouts on top of each other. Give them space so they roast instead of steam.
- If your chicken thighs are very large, start checking the temperature at the 30-minute mark to avoid overcooking.
- The broil step is optional but worth it. It adds a final snap to the skin and deepens the glaze’s color without making the meat dry.
Bake times for different cuts:
| Cut | Oven Temp | Total Bake Time |
|---|---|---|
| Bone-in, skin-on thighs | 400°F (200°C) | 35–40 mins |
| Boneless, skinless thighs | 400°F (200°C) | 22–28 mins |
| Bone-in chicken breasts | 375°F (190°C) | 35–45 mins |
Storing Leftovers
- Refrigerate: Store chicken and sprouts together in a sealed container for up to 4 days.
- Reheating: An air fryer or a 350°F oven brings back the skin’s crispness in 8–10 minutes. The microwave works in a rush but will soften the skin.
What to Serve with Sheet Pan Honey Mustard Chicken and Brussels Sprouts
A scoop of fluffy rice or quinoa soaks up the pan juices and turns this into a more filling plate. For something lighter, a simple arugula salad with a lemon vinaigrette cuts through the honey mustard richness. Crusty bread is always a good move and makes the most of the sticky glaze left on your plate.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
No, they release too much water as they thaw and will turn mushy in the oven. Fresh is best for that crisp edge.
Why are my sprouts not crispy?
Overcrowding the pan or not drying them well enough are the usual culprits. Keep them in a single layer and blot off any excess moisture before tossing with oil.
Can I make this ahead of time?
You can halve the sprouts and mix the glaze a day ahead, but the dish tastes best roasted right before eating. The skin loses its crackle if you cook it in advance.
Can I use boneless, skinless chicken breasts?
Yes, but they cook faster and dry out more easily. Pound them to an even thickness and check for doneness around 20 minutes.
Sheet Pan Honey Mustard Chicken and Brussels Sprouts Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Whisk honey, mustard, 1 tbsp olive oil, garlic, ½ tsp salt, and ¼ tsp pepper. Coat chicken with two-thirds of the glaze.
- Toss halved Brussels sprouts with remaining 1 tbsp olive oil, balsamic vinegar, ½ tsp salt, and ¼ tsp pepper.
- Arrange chicken and sprouts on a sheet pan in a single layer. Roast 20 minutes, then flip sprouts and brush remaining glaze on chicken. Roast 10–15 minutes more until chicken reaches 175°F (79°C).
- Broil 2–3 minutes until skin blisters. Serve with pan juices and lemon wedges.
