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- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard The star of this dish is the boneless, skinless chicken thighs. They stay juicy and tender during cooking. Honey adds a sweet touch, while Dijon mustard gives a nice tang. This combo creates a glaze that makes the chicken shine. - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Olive oil helps everything cook evenly. Garlic adds flavor depth. Smoked paprika gives a hint of smokiness. Dried thyme brings earthiness. Salt and pepper are key to enhancing all flavors. - 2 cups baby potatoes, halved - 1 cup green beans, trimmed - Fresh parsley for garnish Baby potatoes cook perfectly next to the chicken. They get crispy and soft at the same time. Green beans add color and crunch. Fresh parsley on top brightens the dish and makes it pretty. 1. First, preheat your oven to 425°F (220°C). This helps cook the chicken and veggies evenly. 2. Next, make the honey Dijon glaze. In a medium bowl, whisk together: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Mix until it's smooth and well combined. How to marinate for optimal flavor? To marinate the chicken, place 4 boneless, skinless chicken thighs in a large bowl or zip-top bag. Pour half of the glaze over the chicken. Toss to coat well. This step helps the chicken soak up all the yummy flavors. Suggested marination time: Let the chicken marinate for at least 15 minutes. This short time allows the flavors to blend while you prepare the veggies. Arranging the vegetables and chicken: On a large sheet pan, spread out 2 cups of halved baby potatoes and 1 cup of trimmed green beans. Drizzle with olive oil and season with salt and pepper. Toss them to coat evenly. Then, nestle the marinated chicken thighs among the veggies. Drizzling the glaze: Use the remaining glaze to drizzle over the top of both the chicken and vegetables. This adds extra flavor as they bake. Cooking time and temperature: Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the potatoes are tender. Tips for broiling: If you want a nice golden color, broil for an extra 2-3 minutes at the end. Just keep an eye on it to prevent burning. Enjoy the delicious aroma filling your home! To get the best glaze, you can adjust the sweetness and tang. If you like it sweeter, add more honey. For a tangy kick, increase the Dijon mustard. This balance makes the dish pop with flavor. If you need a substitute for Dijon mustard, try yellow mustard or whole grain mustard. Both offer a different taste but still work well in the glaze. You can also mix in some apple cider vinegar for extra zest. For this dish, baby potatoes and green beans are great choices. They cook well and soak up the glaze's flavor. Other good veggies include carrots, broccoli, or bell peppers. These options add color and nutrition to your meal. If you want to switch proteins, you can use chicken breasts, pork chops, or even tofu. Each option brings a unique taste and texture. Just adjust the cooking time as needed. Serve your Honey Dijon Chicken with a side of rice or a fresh salad. These sides balance the rich flavors of the chicken. For plating, arrange the chicken and veggies artfully on the plate. Drizzle some extra glaze over the top for a beautiful finish. Garnish with fresh parsley for a touch of color. This makes the meal look as good as it tastes! {{image_2}} You can change up your honey Dijon chicken by using different veggies. Seasonal vegetables are great. In spring, try asparagus or peas. In summer, bell peppers and zucchini shine. Fall brings in squash and carrots. Winter is perfect for hearty root veggies like parsnips and beets. You can also use frozen vegetables. They are quick and easy. Just toss them on the sheet pan like fresh ones. There’s no need to thaw them first. The honey Dijon glaze will flavor them well as they cook. Want to mix things up? You can try different marinades. Citrus options are fresh and bright. Use orange juice or lemon juice in place of some honey. This adds a tangy twist to your dish. Herb-infused alternatives are also tasty. Add chopped rosemary or oregano to the glaze. These herbs bring depth and aroma to the meal. Experimenting with flavors can lead to new favorites. Preparing ahead of time makes weeknight dinners easy. You can marinate the chicken the night before. Just store it in the fridge with the glaze. This gives the chicken more flavor. For leftovers, you can freeze them. Allow the chicken and veggies to cool. Place them in airtight containers. They will stay fresh for up to three months. To reheat, just pop them in the oven until warm. Enjoy your meal prep success! To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. You can keep it in the fridge for up to three days. This helps keep the flavors fresh. I recommend using glass containers. They are sturdy and do not stain. If you prefer, use BPA-free plastic containers. Make sure they seal tight to avoid spills. To freeze, start with cooled leftovers. Cut the chicken into smaller pieces for easier storage. Place the chicken and veggies in freezer bags. Squeeze out excess air before sealing. You can also use airtight containers. Label the bags with the date. This helps track how long they’ve been frozen. To reheat effectively, thaw the meal overnight in the fridge. You can also use the microwave. Heat it on medium power until warm. For best results, reheat in the oven. Set it to 350°F (175°C) and bake for about 15 minutes. This keeps the chicken juicy and the veggies tender. Enjoy your meal! You should bake the chicken for 25 to 30 minutes. Check if the chicken reaches 165°F (74°C). This ensures it is safe to eat. If you want a golden color, broil for 2 to 3 minutes at the end. Yes, you can use bone-in chicken. Just keep in mind that it may take longer to cook. You will need to bake it for about 35 to 40 minutes. Always check the internal temperature to ensure it is cooked through. If you don’t have Dijon mustard, you can use yellow mustard or honey mustard. Yellow mustard is milder but still adds flavor. Honey mustard will add sweetness, so adjust the honey in your glaze. Yes, this recipe can be gluten-free. Just make sure your Dijon mustard is gluten-free. Most brands are, but check the label to be sure. The other ingredients are naturally gluten-free, so you can enjoy this meal worry-free. This blog shared a simple recipe for Honey Dijon Chicken. You learned about key ingredients: chicken thighs, honey, and Dijon mustard. I walked you through preparation steps, marinating tips, and the baking process. We also explored variations, storage info, and common questions. Remember, cooking doesn't have to be hard. Feel free to experiment with flavors and make this dish your own. Enjoy your meal and happy cooking!

Sheet Pan Honey Dijon Chicken

Indulge in a flavor explosion with this Honey Dijon Glazed Chicken Sheet Pan Delight! This easy recipe combines juicy chicken thighs, tender baby potatoes, and crisp green beans, all drizzled in a sweet and tangy glaze. Perfect for busy weeknights, it’s both delicious and a breeze to clean up. Click through for the full recipe and elevate your dinner game! #ChickenRecipes #SheetPanDinner #EasyCooking #HealthyEats
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

2 cups baby potatoes, halved

1 cup green beans, trimmed

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper until well combined. This will be your glaze.

      Place the chicken thighs in a large mixing bowl or zip-top bag and pour half of the glaze over the chicken. Toss to coat well and let it marinate for at least 15 minutes while you prepare the vegetables.

        On a large sheet pan, spread out the halved baby potatoes and green beans. Drizzle with olive oil and season with salt and pepper. Toss to ensure even coating.

          Nestle the marinated chicken thighs among the vegetables on the sheet pan.

            Drizzle the remaining glaze over the top of the chicken and vegetables.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender. If desired, broil for an additional 2-3 minutes to get a nice golden color on top.

                Remove from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley for a burst of color and flavor.

                  Prep Time, Total Time, Servings: 10 min | 40 min | Serves 4