Sheet Pan Chicken Thighs
Our Honey Dijon Sheet Pan Chicken Thighs with Potatoes and Broccoli is the ultimate go-to recipe for a weeknight meal that’s packed with flavor and simple to make.
With tender chicken thighs, roasted Yukon gold potatoes, and fresh broccoli, each element brings a burst of comforting flavors that come together in one pan.
This recipe makes feeding your family or yourself easier than ever with less mess, great taste, and all the satisfaction of a wholesome, home-cooked dinner.
Recipe Highlights
- One-pan meal, perfect for easy clean-up
- Bold mustard and honey glaze for juicy, flavorful chicken
- Crispy chicken skin with tender, roasted vegetables
- Ready in about 45 minutes, ideal for busy nights
- Great for meal prep with easy storage and reheating
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – For a leaner option, use bone-in chicken breasts or boneless, skinless chicken thighs or breasts. If using boneless chicken, cook the potatoes for 15 minutes before adding the chicken to the pan, as it will cook faster than bone-in.
POTATOES – Use sweet potatoes, red potatoes, baby potatoes, or Russet instead of Yukon gold. Ensure the potatoes are cut consistently so they cook evenly.
VEGETABLES – Add other vegetables, such as carrots, onions, cauliflower, or Brussels sprouts.
MUSTARD – I used Dijon mustard, but you can use other types of mustards, too. If you like try using whole-grain mustard or yellow mustard if you prefer a milder flavor.
HONEY – Use maple syrup, agave nectar, or brown sugar for a different sweetness profile.
SEASONING – I use garlic powder to keep this recipe as quick and simple as possible. But you can also use minced fresh garlic instead. If you do, use about 3 teaspoons of minced garlic. I prefer powdered garlic for this recipe because fresh garlic can burn on the chicken skin at high cooking temperatures and turn bitter. Depending on your personal preferences you can use more or less salt and pepper seasoning the potatoes and the broccoli.
How To Make Sheet Pan Chicken Thighs
Please check the printable recipe card below for more detailed instructions.
- Arrange the chicken on a large sheet pan and coat with a marinade of olive oil, Dijon mustard, honey, garlic powder, salt, and pepper.
- Toss potatoes with olive oil, salt, and pepper, then arrange them around the chicken on the pan.
- Roast for 20 minutes, then add seasoned broccoli florets to the pan.
- Return to the oven and bake for an additional 15-25 minutes, until the chicken is fully cooked and vegetables are tender.
Leftovers and Storage
STORE – Store in an airtight container in the refrigerator for up to 3-4 days.
FREEZE – You can freeze the cooked chicken thighs in a freezer-safe bag or container. They can be stored for up to 3 months. I do not recommend freezing the cooked vegetables as they can become mushy upon reheating.
REHEAT – To reheat the Sheet Pan Chicken Thighs in the oven at 350° Fahrenheit until warmed through or in the microwave until hot. For best results, use the oven or an air fryer to maintain the crispiness of the chicken skin and the texture of the vegetables.
MAKE AHEAD – You can marinate the chicken and chop the vegetables up to 24 hours in advance. Store them separately in the refrigerator until you’re ready to cook.
Serving Suggestions
DINNER ROLLS – Soft, warm rolls with butter provide a slightly sweet contrast to the savory flavors of the main dish.
GARLIC BREAD – Crusty bread with garlic butter adds a crunchy component, perfect for soaking up any leftover sauce from the chicken and vegetables.
ROASTED CARROTS – If you’re looking to add a bit more color to your plate, roasted carrots bring a sweet, earthy flavor that works nicely with the savory chicken and potatoes. Toss them with a bit of olive oil, salt, and pepper, and roast alongside the broccoli.
TOMATO SALAD – For a lighter side, a simple Tomato Salad with a sprinkle of feta or fresh herbs makes a refreshing contrast to the warmth of the roasted chicken and potatoes.
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Recipe Success Tips
MARINADE UNDER THE SKIN – For the most flavorful and juicy chicken, take a moment to apply the marinade beneath the chicken skin. This trick lets the seasoning absorb better, keeping the chicken moist while adding extra depth of flavor.
EVEN SIZES – When you cut the potatoes and broccoli, aim to keep them as close in size as possible. This step is key to achieving even cooking, so all your vegetables are tender and ready at the same time.
ROTATE THE PAN – Halfway through cooking, rotate your baking sheet 180º. This step helps all parts of the sheet pan roast evenly, ensuring that your chicken and vegetables are consistently cooked.
BROIL FOR CRISPY SKIN – If you enjoy an extra-crispy skin, try broiling the pan for 2-3 minutes at the end of cooking. Keep a close eye on it during this step to prevent the broccoli or other vegetables from burning.
CHECK TEMPERATURE – For safe and perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165º Fahrenheit. This ensures the chicken is done without overcooking, keeping it juicy and flavorful.
Commonly Asked Questions
How can I ensure the chicken skin stays crispy?
To keep the chicken skin crispy, ensure it’s dry before applying the marinade. You can also broil the chicken for the last 2-3 minutes of cooking to crisp up the skin. If using the broiler, keep a close eye on it, as the broccoli can burn quickly.
Can I make this dish spicy?
Yes! Add a pinch of cayenne, red pepper flakes, or a dash of hot sauce to the marinade for a spicy kick. Adjust the amount according to your heat preference.
What should I do if my vegetables are overcooked or undercooked?
To avoid overcooking or undercooking, make sure all vegetables are cut to a similar size. If using vegetables that cook quickly, add them to the sheet pan at the appropriate cooking time.
Once the chicken is done, you can remove it and continue cooking the vegetables until they reach the desired tenderness.
Do I need to peel the potatoes?
You do not need to peel the Yukon gold potatoes for this recipe. Yukon gold potatoes have thin skins that become tender and flavorful when roasted. Just make sure to wash them thoroughly before chopping and cooking. If you prefer peeled potatoes, you can peel them, but it is not necessary.
Can I use a different type of mustard?
Yes, you can use whole-grain mustard or yellow mustard if you prefer a milder flavor. Adjust the quantity to taste, as different mustards can vary in intensity.
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Honey Dijon Sheet Pan Chicken Thighs with Potatoes and Broccoli
Ingredients
- 4 tablespoons olive oil divided
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 2 teaspoons salt divided
- 1 teaspoon black pepper cracked, divided
- 6 chicken thighs bone-in, skin-on
- 1 ½ pounds Yukon gold potatoes cut into 1-inch chunks
- 4 cups broccoli florets about 1 large head of broccoli
Instructions
- Preheat the oven to 425º Fahrenheit.
- Arrange the chicken on a large, rimmed sheet pan.
- Whisk 2 tablespoons olive oil, Dijon mustard, honey, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Rub the marinade all over the chicken thighs, making sure to also get under the skin as well.
- Place the halved potatoes in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the potatoes on the sheet pan around the chicken. Set the bowl aside for the broccoli.
- Roast for 20 minutes at 425º Fahrenheit.
- Add the broccoli florets to the same bowl used for the potatoes. Drizzle with olive oil and season with salt and pepper. Arrange on the sheet pan with the chicken and potatoes.
- Return the sheet pan to the oven and bake for an additional 15-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let rest for a few minutes before serving.
Equipment
Notes
- Use a meat thermometer to check the internal temperature of 165º Fahrenheit.
- After adding the broccoli, rotate the baking sheet 180º before returning the baking sheet to the oven. This will allow for more even roasting.
- Roasting times might vary.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
You helped solve the riddle I had. Time the bake for the broccoli. They would not survive a full bake time.