Description
A quick and easy sheet pan dinner featuring crispy skin chicken thighs glazed with a tangy honey mustard sauce, roasted alongside fresh asparagus for a flavorful and satisfying meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 1 bunch asparagus (about 1 lb / 450 g), trimmed
- 3 tablespoons honey (raw or regular)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- Salt, to taste (preferably kosher salt)
- Black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1 small lemon, thinly sliced (optional)
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the middle.
- In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard (if using), olive oil, minced garlic, smoked paprika, salt, and pepper until glossy and well combined.
- Pat the chicken thighs dry with paper towels to ensure crispy skin.
- Toss the chicken thighs in about two-thirds of the honey mustard mixture, coating each piece well. Let sit for 10 minutes if time allows.
- Trim the woody ends from the asparagus and toss with the remaining honey mustard sauce.
- Arrange the chicken thighs skin-side up on one half of a rimmed sheet pan, spacing them evenly for air circulation.
- Spread the asparagus in a single layer on the other half of the sheet pan. Nestle lemon slices around the asparagus or on top of the chicken if using.
- Roast in the oven for 30 to 35 minutes. Check asparagus around 20 minutes and remove early if tender to avoid overcooking.
- Optional: Broil for 2 to 3 minutes at the end to achieve extra crispy chicken skin, watching carefully to prevent burning.
- Remove from oven and let the chicken rest for 5 minutes before serving.
Notes
Pat chicken dry before marinating for best crispy skin. Use high oven temperature (425°F) to ensure crispiness. Do not overcrowd the pan to avoid steaming. Broil briefly at the end for extra crispness if desired. Marinate chicken up to 2 hours ahead for convenience. For reheating, warm chicken in a skillet or oven to maintain crispiness; asparagus reheats best gently in microwave or pan.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 380
- Fat: 22
- Carbohydrates: 8
- Fiber: 3
- Protein: 32
Keywords: honey mustard chicken, sheet pan dinner, crispy chicken thighs, roasted asparagus, easy dinner, quick recipe, gluten-free, low-carb