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Roasted chicken and veggies served on a plate
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Oven Baked Chicken Thighs with Roasted Vegetables

With a honey mustard marinade, this Oven Baked Chicken Thighs with Roasted Vegetables is an easy sheet pan meal that's also budget-friendly!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dishes
Cuisine: American
Keyword: Sheet Pan Chicken Thighs
Servings: 4 servings
Calories: 538kcal
Author: Lois

Equipment

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 cups broccoli florets
  • 1 large sweet potato peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 medium red onion cut into petals
  • ¼ cup orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons grainy mustard
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat your oven to 400⁰F.
  • Prepare a baking sheet. Line with parchment paper or aluminum foil if desired.
  • Spread the broccoli, sweet potatoes, Brussels sprouts, and onion pieces onto your baking sheet.
  • In a medium bowl, whisk together the orange juice, olive oil, honey, Dijon & grainy mustards, garlic, salt, and pepper until combined.
  • Drizzle half of the sauce over the veggies on your baking sheet and use your hands or a pair of tongs to toss and coat.
  • Nestle the chicken thighs into the baking sheet between the veggies.
  • Use a pastry brush to brush the remaining sauce over the chicken.
  • Bake for 40 minutes, or until the chicken has reached an internal temperature of 165⁰F and the veggies are slightly charred and softened.
  • Serve with a side salad or rice, if desired.

Notes

  • If you prefer, you can use boneless, skinless chicken thighs.
  • Boneless, skinless thighs will cook quicker than bone-in chicken, so you may want to consider starting on roasting your veggies first. Cook for 10 minutes, then add the chicken thighs to the pan and roast for the remaining 20-25 minutes.
  • In a pinch, you can substitute lemon juice or apple cider vinegar for the orange juice.
  • The sauce will be very thin. Feel free to add more honey to thicken it, but I find that a thinner sauce lends itself to a juicier texture in the chicken and better caramelization on the veggies.
  • Other good vegetable options that would work with this meal include carrots, parsnips, and red or yellow potatoes.
  • Be sure to use a meat thermometer to make sure that your chicken has reached an internal temp of at least 165°F in the center. If you don’t have access to a meat thermometer, look for the juices to run completely clear when pierced down to the bone.
  • This recipe is great for meal prep. Store leftovers tightly covered in the fridge for 3 days for best results.

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 37g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 636mg | Potassium: 919mg | Fiber: 6g | Sugar: 16g | Vitamin A: 12664IU | Vitamin C: 72mg | Calcium: 89mg | Iron: 3mg