Brush sweet honey mustard glaze onto raw bone-in chicken thighs, paired with 4 ingredients, into a rimmed baking sheet for a comforting meal that's always a yes in my house

This oven-baked honey mustard chicken is one of those weeknight dinners that basically makes itself. I brush a sweet, tangy honey mustard glaze right onto raw bone-in chicken thighs, add just four pantry-friendly ingredients to the same rimmed baking sheet, and let the oven do the rest. It’s comforting, a little sticky around the edges, and always gets a yes from my family—especially on those nights when I’m juggling work emails and homework help at the same time.

I like to serve these honey mustard chicken thighs right on the baking sheet with the roasted potatoes and green beans piled around them. Add a simple side salad or a loaf of crusty bread to soak up the extra glaze. If you’re planning ahead, you can also make some rice or quinoa on the stove while the chicken bakes, then spoon the saucy chicken and veggies over the top for a complete, cozy bowl.

Servings: 4

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)

8 ounces fresh green beans, trimmed

1 teaspoon garlic powder (optional, for extra flavor)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray for easier cleanup.

Pat the bone-in, skin-on chicken thighs dry with paper towels and place them skin-side up on one side of the rimmed baking sheet, leaving space for the vegetables.

In a small bowl, whisk together the honey, Dijon mustard, and whole-grain or yellow mustard until smooth. If using, whisk in the apple cider vinegar or lemon juice and garlic powder. This is your sweet honey mustard glaze.

Season the chicken thighs with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Using a pastry brush or spoon, generously brush the sweet honey mustard glaze all over the tops and sides of the raw chicken thighs, letting a little drip onto the pan.

In a medium bowl, toss the halved baby potatoes and trimmed green beans with the olive oil, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until evenly coated.

Spread the potatoes and green beans in a single layer on the open side of the rimmed baking sheet, tucking some around the chicken thighs but not covering the skin so it can brown.

Brush any remaining honey mustard glaze over the chicken thighs, making sure they are well coated. For a more pronounced flavor, you can gently lift the skin and brush a little glaze directly on the meat underneath.

Transfer the rimmed baking sheet to the preheated oven and bake for 35 to 45 minutes, or until the chicken skin is golden, the vegetables are tender, and the internal temperature of the thickest part of the chicken (not touching the bone) reaches 165°F (74°C). If the vegetables need more color, you can gently stir them halfway through cooking.

If you like extra caramelization, switch the oven to broil for the last 2 to 3 minutes, watching closely so the honey in the glaze doesn’t burn.

Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley if desired, then serve the honey mustard chicken thighs straight from the rimmed baking sheet with the roasted potatoes and green beans.

For a slightly smokier version, add 1/2 teaspoon smoked paprika to the honey mustard glaze before brushing it onto the raw chicken thighs. You can swap the baby potatoes for sweet potatoes (cut into 1-inch chunks) or use carrots instead of green beans—just keep everything in a single layer so it roasts, not steams. If you prefer boneless, skinless chicken thighs, reduce the baking time to about 25 to 30 minutes and still check that the internal temperature reaches 165°F (74°C). To prep ahead, you can whisk the glaze and store it in the fridge for up to 3 days, then brush it on right before baking. Always keep raw chicken refrigerated until you’re ready to cook, use a separate cutting board and utensils for raw poultry, and wash your hands, tools, and surfaces thoroughly after handling raw chicken and the used glaze bowl. Do not reuse any glaze that has directly touched raw chicken unless it’s boiled for at least 1 minute. Leftover cooked chicken should be cooled, refrigerated within 2 hours, and eaten within 3 to 4 days, reheating to 165°F (74°C) before serving.