Sheet Pan Hot Honey Mustard Chicken with Brussels Sprouts

This sheet pan dinner brings together juicy, bone-in chicken thighs and caramelized Brussels sprouts in a sweet-and-spicy honey mustard glaze. Everything roasts on one pan, so cleanup is minimal and the flavor is maximum.

The glaze turns glossy and golden as it cooks, clinging to the chicken and soaking into the sprouts. It's the kind of meal that feels special enough for a weekend but easy enough for a busy weeknight.

Sheet pan dinners are the ultimate weeknight hero: minimal prep, one pan, and a complete meal in under an hour. Here, bone-in, skin-on chicken thighs roast alongside Brussels sprouts, all coated in a hot honey mustard glaze that caramelizes beautifully in the oven.

The honey adds sweetness, the mustard brings tang, and the chili flakes give a gentle heat. The result is crispy-skinned chicken with tender, flavorful sprouts that soak up all the glaze. This recipe is perfect for a family dinner or meal prep, and it's sure to become a regular in your rotation.

Ingredients

Why this recipe works

Roasting chicken thighs on the bone keeps the meat moist and juicy while the skin turns crackling crisp. The high heat of the oven renders the fat, basting the meat as it cooks.

Brussels sprouts, cut in half, caramelize on the cut side and become tender inside, absorbing the honey mustard glaze as they roast. The single pan ensures everything cooks together, and the glaze reduces to a sticky coating that clings to every bite.

The hot honey mustard glaze is the star: honey provides sweetness and helps the glaze caramelize, whole grain mustard adds texture and tang, and red pepper flakes bring a subtle heat that builds as you eat.

The combination balances sweet, savory, and spicy, making it a crowd-pleaser. Because everything is roasted together, the flavors meld and intensify, creating a cohesive dish that's more than the sum of its parts.

Notes and substitutions

Use bone-in, skin-on chicken thighs for the best flavor and texture. The skin protects the meat and crisps up nicely. If using boneless thighs, reduce the cooking time by about 10 minutes. Brussels sprouts should be halved so they cook evenly and get those lovely caramelized edges. Look for sprouts that are firm and bright green. You can substitute broccoli or cauliflower if you prefer.

Whole grain mustard is key for texture, but Dijon works if that's what you have. Adjust the chili flakes to your heat preference—start with less if you're sensitive. The parchment paper makes cleanup a breeze, but you can also use a lightly oiled pan. This recipe is easily doubled for a larger crowd; just use two pans to avoid overcrowding.

• bone-in, skin-on chicken thighs: Boneless, skinless chicken thighs (reduce cooking time by 5-10 minutes)
• whole grain mustard: Dijon mustard mixed with 1 teaspoon mustard seeds
• Brussels sprouts: Broccoli florets or cauliflower florets
• red pepper flakes: 1/4 teaspoon cayenne pepper

Equipment

• Large rimmed sheet pan
• Parchment paper
• Small bowl
• Spatula
• Chef's knife
• Cutting board