Made with a delicious honey-mustard marinade this recipe for Oven Baked Chicken Thighs with Roasted Vegetables is a meal that takes very little effort, but will soon become a family favorite.
Everything is roasted together on one sheet pan, making cooking and cleanup simple.
Perfect for busy nights when you want a healthy meal without spending too much time or money in the kitchen.
Save money and simplify dinner and check out these other with easy Family Favorite Chicken Recipes for endless mealtime inspiration.
Baking chicken thighs in the oven brings out deep, savory flavors while keeping the meat moist and delicious.
Plus, it’s a budget-friendly protein option that pairs well with with the sweet potatoes and broccoli.
Whether you prefer the honey/mustard marinade or choose your own, this is an easy recipe to add to your weekly meal plan to make on busy nights.
Looking for more Sheet Pan Recipes? Try my Sheet Pan Beef and Broccoli, Sheet Pan Chicken Fajitas, and even my Sheet Pan Sausage and Vegetables. Yum!
Want to use bone-in chicken breasts?
Sheet Pan Chicken Breasts
Table of Contents
Why You’ll Love this Recipe
Delicious Flavor: The honey mustard marinade adds a perfect blend of sweetness and tanginess while keeping the chicken moist as it bakes.
Minimal Cleanup: This is an easy Sheet Pan Meal meaning everything cooks on a single pan, reducing the number of dishes to wash.
Customizable: Swap out the vegetables or adjust the marinade to fit your family’s preferences.
Quick Prep Time: The simple marinade and easy roasting process make this a great option for busy weeknights.
Want to try dessert made in a sheet pan? Try my Sheet Pan Brownies!
Recipe Ingredients
Here’s a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Swap chicken thighs for boneless, skinless thighs or chicken breasts. You’ll have to adjust your cooking time, but just make sure the chicken cooks to an internal temperature of 165°F.
- Use different vegetables like Brussels sprouts, carrots, or bell peppers.
- Replace honey with maple syrup for a slightly different sweetness.
- Try your favorite barbecue sauce instead of the honey mustard marinade!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
Step 1: Whisk together the orange juice, olive oil, honey, Dijon mustard, grainy mustard, minced garlic, salt and pepper to combine.
Step 2: Add the vegetables to the sheet pan then pour half the sauce over them.
How to Cook Chicken Thighs in Oven
Step 3: Add the chicken thighs to the sheet pan of vegetables. Brush the remaining sauce over the chicken.
Step 4: Bake at 400°F for 40 minutes until the chicken reaches an internal temperature of 165°F.
Chicken Internal Temp
To ensure your chicken is fully cooked, use a meat thermometer and insert it into the thickest part of the thigh without touching the bone. The chicken is ready when it reaches 165°F, so check a few pieces to be sure they’re evenly cooked.
Before You Begin!
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Recipe FAQ’s
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You can bake chicken thighs at 350°F for a juicier texture or at 400°F for crispier skin and a faster cook time—both work well. The key is ensuring the internal temperature reaches 165°F, so choose the temperature based on your preferred texture.
Bake chicken thighs uncovered if you want crispy skin, as this allows moisture to evaporate and the skin to brown. If you prefer extra juicy meat and don’t mind softer skin, you can cover them with foil for part of the cooking time, then uncover them for the last 10-15 minutes to help them brown.
Money Saving Tips
Buy Chicken Thighs in Bulk – Chicken thighs are often cheaper than chicken breasts, and buying in bulk (especially bone-in, skin-on) can save even more. Freeze extras in meal-sized portions to use later.
Swap for Budget-Friendly Veggies – If sweet potatoes and broccoli are pricey, swap them for more affordable options like regular potatoes, carrots, or cabbage—whatever is in season or on sale.
Stretch Leftovers into Another Meal – Turn leftovers into a new dish! Use the extra chicken for wraps, salads, or grain bowls, and repurpose roasted veggies in omelets or soups.
Storage and Reheating Instructions
Refrigerate: Store chicken and vegetables in separate airtight containers. Keep in the refrigerator for up to 4 days.
Freezing Leftover Chicken: Freeze cooked chicken thighs in an airtight container or freezer bag for up to 3 months. For best results, wrap them individually in plastic wrap before placing them in a bag.
Freezing Leftover Vegetables: While roasted veggies can be frozen, they may soften upon reheating. Flash-freezing them on a baking sheet first helps prevent clumping.
Thaw and Reheat: If frozen, allow the chicken and veggies to defrost in the refrigerator overnight. Reheat in a preheated 350°F oven for 10-15 minutes. Reheat in the air fryer at 350°F for 5-7 minutes or in the microwave in 30-second intervals. You might want to add a splash of water to prevent dryness if using the microwave.
More Recipes You’ll Love!
Check out my other recipe for One Pan Chicken and Potatoes. Or you might like this recipe for 40 Clove Garlic Chicken.
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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!
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Servings: 4 servings
Calories: 538kcal
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
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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.
Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don’t leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
