Sheet Pan Hot Honey Mustard Chicken with Brussels Sprouts Step-by-step instructions

Before you start

Before you start, heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper. Pat the chicken thighs dry with paper towels to ensure crisp skin. Trim the Brussels sprouts and halve them lengthwise.

Measure out the honey, mustard, and chili flakes for the glaze. Have a small bowl and a spatula ready. This recipe comes together quickly, so having everything prepped before you begin makes the process smooth.

Instructions

Prep and Glaze

1. 1Prep the Pan
   Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper. Arrange the chicken thighs and Brussels sprouts in a single layer on the pan. Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to coat.
   Look for The pan is full but not overcrowded; everything is in one even layer.
   Tip Pat the chicken dry before adding to the pan for crisper skin.
2. 2Make the Glaze
   In a small bowl, stir together the honey, whole grain mustard, and red pepper flakes until well combined.
   Look for The glaze is smooth and slightly thick.
   Tip Taste the glaze and adjust the heat with more chili flakes if desired.

At the end of this phase, the pan is filled with chicken and sprouts in a single layer, lightly coated with oil and seasonings. The glaze is ready in a small bowl. The kitchen smells of honey and mustard. Everything is ready for the oven.

Roast to Golden

3. 3Glaze the Chicken
   Drizzle the honey mustard glaze evenly over the chicken and Brussels sprouts. Use a spatula or your hands to coat everything lightly.
   Look for The glaze coats the chicken and sprouts in a thin, even layer.
   Tip Don't overcoat—too much glaze can burn before the chicken cooks through.
4. 4Roast the Pan
   Place the sheet pan in the oven and roast for 25 minutes. Then, turn the chicken thighs and stir the Brussels sprouts. Continue roasting for 10-15 minutes more, until the chicken is golden and cooked through.
   Look for The chicken skin is golden and crisp, and the sprouts are browned at the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sprouts are browning too quickly, remove them and let the chicken finish alone.

After roasting, the chicken skin is golden and blistering, the sprouts are caramelized and tender. The glaze has turned into a sticky, amber coating. The pan is bubbling and fragrant. The chicken reaches 165°F (74°C) when done.

Finish and Serve

5. 5Finish and Serve
   Remove the pan from the oven. Sprinkle with chopped fresh parsley. Let rest for 5 minutes before serving.
   Look for The parsley adds a fresh green contrast to the amber glaze.
   Tip Letting the chicken rest helps the juices redistribute.

After sprinkling with parsley, the dish looks vibrant and inviting. The chicken rests briefly, allowing the juices to settle. The sprouts are glossy with glaze. Serve hot, straight from the pan for a rustic presentation.

Common mistakes

Avoid overcrowding the pan; if the chicken and sprouts are too close together, they will steam rather than roast, preventing crisping. Use a large rimmed sheet pan to give everything space.

Don't skip the parchment paper—it prevents sticking and makes cleanup easier.

Be careful not to over-glaze; too much honey can burn before the chicken is cooked through. If the glaze starts to darken too quickly, cover the pan loosely with foil.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The skin should be golden and crisp, and the juices should run clear.

The Brussels sprouts should be tender when pierced with a fork and browned in spots. If the sprouts are done before the chicken, remove them from the pan and keep warm while the chicken finishes cooking.

• Poultry: 165°F (74°C) in the thickest part