This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts recipe is a delightful combination of sweet, spicy, and savory flavors. The tender chicken thighs are coated in a luscious hot honey mustard glaze, which adds a perfect balance of heat and sweetness, while the Brussels sprouts turn crispy and caramelized in the oven, absorbing the rich flavors of the glaze. It’s an easy, one-pan meal that’s perfect for weeknight dinners but impressive enough for a weekend gathering. The simplicity of the preparation and the minimal cleanup make it a go-to dish when you’re craving something both comforting and flavorful.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Hot Honey Mustard Glaze:
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out on one side of the prepared sheet pan, cut side down, for maximum crispiness.
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper on both sides. In the same bowl you used for the Brussels sprouts, combine the Dijon mustard, honey, hot sauce, apple cider vinegar, minced garlic, smoked paprika, ground cumin, salt, and pepper. Mix well.
- Coat the chicken: Add the chicken thighs to the bowl with the honey mustard glaze, ensuring they are well coated. Place the chicken thighs on the sheet pan, skin side up, next to the Brussels sprouts.
- Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the Brussels sprouts are crispy and caramelized. For extra crispy skin, you can broil the chicken for the last 2-3 minutes, keeping a close eye to prevent burning.
- Serve: Remove the sheet pan from the oven and let the chicken rest for a few minutes. Serve the hot honey mustard chicken alongside the crispy Brussels sprouts, drizzling any remaining glaze over the top for an extra burst of flavor.
Enjoy this simple yet flavorful dish, perfect for a quick dinner that feels like a special treat!
