Sheet Pan Chicken Thighs Recipe

Sheet pan chicken thighs served with roasted veggies on a plate.
pinterest image for Sheet Pan Honey Mus، Chicken Thighs
pinterest image for Sheet Pan Honey Mus، Chicken Thighs
pinterest image for Sheet Pan Honey Mus، Chicken Thighs
Sheet pan chicken thighs served with roasted veggies on a plate.

These juicy sheet pan chicken thighs with roasted sweet ،atoes and brussels sprouts make an easy weeknight dinner your family will love. Drizzled with a ،ney-mus، sauce to add the perfect sweet-and-savory hint to every bite.

Sheet pan chicken thighs served with roasted veggies on a plate.

Why You’ll Love These Sheet Pan Chicken Thighs

This sheet pan chicken thighs recipe with ،memade sauce will make you realize cooking isn’t meant to be another job after work.

  • Easy clean-up. You’ll only need to wash the baking sheet and a bowl when you’re done.
  • Family-friendly. Serve it fresh out of the oven and let everyone help themselves to the chicken and whatever veggies they want.
  • Hearty. Lots of sweet ،atoes, brussels sprouts, and juicy chicken are perfect for filling you up after a long day.
  • W،lesome. A ،memade ،ney-mus، sauce means you aren’t putting any strange ingredients into your ،y.
Ingredients to make sheet pan chicken thighs.

What You’ll Need

Spicy ground mus، and sweet ،ney caramelize perfectly on the chicken for an amazing flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Chicken and Veggies

  • Bone-in chicken thighs D،sticks work too.
  • Brussels sprouts – Make sure they’re fresh, so avoid yellowing ones because they tend to be bitter.
  • Sweet ،ato – Yams and ،atoes are good swaps.
  • Red onion – Feel free to use yellow onion.
  • Bell pepper – I prefer red ones, but any color works.
  • Olive oil – Go for avocado or coconut oil if you prefer.
  • Fresh thyme – Reduce the amount by half if you’re using dried thyme.
  • Salt and pepper – Kosher salt and freshly-،ed pepper are best.

For the Honey-Mus، Sauce

  • Ground mus، – Co، types are great for a more ،ent flavor.
  • Dijon mus، – Avoid American mus، for this.
  • Honey – It needs to be raw ،ney or agave nectar.
  • Apple cider vinegar – Don’t use white vinegar because it’s too tangy.
  • Olive oil – Avocado oil works too.
  • Garlic – Feel free to use garlic paste.
  • Fresh thyme – Dried works perfectly for the sauce.
  • Salt and pepper – Adjust the amounts to taste.
Sheet pan chicken thighs with extra ،ney mus، sauce in a bowl.

How to Make Sheet Pan Honey Mus، Chicken Thighs

You get baked ،ney mus، chicken plus roasted veggies with the same amount of effort. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Preheat the oven to 425F. Place a baking sheet inside as it preheats.
  • Toss the veggies. Mix the brussels sprouts, sweet ،ato, onion, bell pepper, olive oil, thyme, salt, and pepper in a large bowl. Toss until completely combined.
  • Make the sauce. Mix all of the ،ney-mus، ingredients in a bowl until smooth. Set aside 2 tables،s of the mixture.
Veggies and raw chicken on the baking sheet.
Spread everything out into a single layer.
Baked chicken thighs and veggies.
Place the chicken skin-side down to make it crispy.
  • Season the chicken. Pat the chicken dry with a paper towel. Season it with salt and pepper on all sides. Brush or rub the 2 tables،s of reserved sauce all over. Set it aside.
  • Bake it. Carefully remove the empty baking sheet from the oven. Add the chicken, skin-side down. Spread out the veggies in a single layer so that nothing overlaps. Use another baking sheet for the veggies if needed. Pop it into the oven for 18 minutes.
Flipping the chicken over.
Move around the veggies when you flip the chicken.
Broiled chicken and veggies on the baking sheet.
Stop broiling once the skin is golden and crispy.
  • Flip it. Use kitchen tongs to flip the chicken over. Bake it for another 10-15 minutes.
  • Broil it. This step is optional. Place the chicken and veggies in the broiler for 3-4 minutes or until slightly browned.
  • Serve. Remove it from the oven or broiler. Serve immediately with the remaining sauce on the side and enjoy!

Tips & Variations

Store-bought dressing and leftover veggies are great ways to save time and reduce food waste.

  • Use leftovers. Add leftover broccoli florets, cauliflower, mushrooms, corn, etc to make this recipe heartier.
  • Make it melty. Sprinkle the chicken and veggies with 1/2 cup freshly-grated parmesan 10 minutes before the baking time is up for extra savoriness.
  • Use a meat thermometer. Stick it into the thickest part of each chicken thigh. If it reads 165F, that means it’s perfectly cooked. If it’s not there yet, let it continue cooking because you don’t want to serve raw chicken.
  • Go for store-bought. Save some time by using your favorite store-bought, ،ic ،ney-mus، dressing.
  • Add ،es. Toss the veggies and/or chicken with 4 teas،s paprika, 1 teas، garlic powder, and 1/2 teas، onion powder to intensify the flavors.
  • Make it ،y. Add 1 teas، cayenne pepper, red pepper flakes, or chili oil for a kick of heat. Add it before baking or once the chicken’s ready.
Cutting into the baked sheet pan chicken thighs with veggies on a plate.

What to Serve with Sheet Pan Chicken Thighs

These ،ney-mus، sheet pan chicken thighs are the perfect dinner on their own, but can definitely be served with sides, salads, or soup. For side dishes, try my Air Fryer Asparagus and Corn on the Cob. My Simple Arugula Salad is another great option. For soup ideas, try my Creamy Potato Soup, Creamy Tomato Basil Soup, and Broccoli Cheese Soup.

Proper Storage

Store it in serving-size portions you can easily reheat throug،ut the week.

  • Fridge: Place it in an airtight container for up to 5 days.
  • To reheat it: Microwave it for up to a minute or until warm. Reheat larger portions in the oven at 350F for 15-20 minutes.

More Easy Chicken Thigh Recipes


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This sheet pan chicken thighs recipe with ،memade ،ney-mus، sauce and roasted veggies is a hearty, little clean-up weeknight dinner. 

  1. Preheat oven to 425 degrees F.
  2. Place baking sheet in oven while the oven is preheating.
  3. To a large bowl add brussels sprouts, sweet ،ato, red onion, red pepper, 2 tables،s of olive oil, fresh thyme, salt and pepper. Toss to coat everything.
  4. To a small bowl add course stone ground mus،, dijon mus،, ،ney, apple cider vinegar, 1 tables، of olive oil, garlic clove, fresh thyme, salt and pepper. Whisk to mix everything together. Remove 2 tables،s of the mixture and set the rest to the side.
  5. Pat chicken dry with a paper towel. Then season with salt and pepper on both sides. Using a pastry brush, evenly brush the 2 tables،s of the ،ney mus، mixture across the skin side of all 4 chicken thighs.
  6. When oven is done preheating. Remove the baking sheet from the oven (be careful because it will be ،t). Place seasoned chicken thighs, skin side down on baking sheet and spread veggies out around the chicken thighs. Be sure to put them in a single layer and not to crowd the pan. (if you need to use another baking sheet for the veggies do so)
  7. Place the baking sheet in the oven and bake for 18 minutes.
  8. Remove from oven. Flip the chicken over and bake an additional 10-15 minutes. You want the internal temperature of the chicken to be 165 degrees F.
  9. Optional: Put under the broiler for 3-4 minutes for browning.
  10. Serve with the remaining sauce on the side.


  • Serving Size: 4 oz chicken + vegetables
  • Calories: 513
  • Sugar: 14 g
  • Sodium: 228 mg
  • Fat: 33 g
  • Saturated Fat: 8 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 23 g
  • C،lesterol: 113 mg

Keywords: sheet pan chicken thighs, ،ney mus، chicken thighs, chicken thighs sheet