Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

If you’re searching for a flavorful and fuss-free meal that’s both sweet and spicy, look no further than this Sheet Pan Hot Honey Mustard Chicken with Crispy Brussels Sprouts. This one-pan wonder combines tender chicken thighs with caramelized Brussels sprouts, all glazed with a tantalizing hot honey mustard sauce. It’s the perfect combination of savory and sweet with a hint of heat. Let’s dive into the recipe.

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper to taste

For the Brussels Sprouts:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Hot Honey Mustard Sauce:

• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon hot sauce (adjust to your preferred spice level)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme

Instructions:

1. Preheat the Oven:

• Preheat your oven to 425°F (220°C) and place a rimmed baking sheet in the oven while it’s heating up. Preheating the baking sheet will help achieve crispy Brussels sprouts.

2. Season the Chicken:

• Season the chicken thighs with salt and black pepper on both sides.

3. Prepare the Brussels Sprouts:

• In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are well coated.

4. Arrange on the Baking Sheet:

• Carefully remove the hot baking sheet from the oven and place the seasoned chicken thighs on one side of the sheet and the Brussels sprouts on the other side. Ensure they are in a single layer.

5. Roast in the Oven:

• Roast the chicken and Brussels sprouts in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are golden brown and crispy.

6. Prepare the Hot Honey Mustard Sauce:

• While the chicken and Brussels sprouts are roasting, prepare the hot honey mustard sauce. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, hot sauce, minced garlic, smoked paprika, and dried thyme. Adjust the hot sauce to your desired level of spiciness.

7. Glaze the Chicken:

• Once the chicken is cooked through, remove the baking sheet from the oven.
• Brush the hot honey mustard sauce generously over the cooked chicken thighs.

8. Serve Hot:

• Transfer the chicken and Brussels sprouts to serving plates.
• Drizzle any remaining hot honey mustard sauce over the Brussels sprouts for an extra burst of flavor.

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts dish is a delightful combination of flavors and textures. The chicken thighs are tender and succulent, while the Brussels sprouts are perfectly caramelized and crispy. The hot honey mustard sauce adds a sweet and spicy kick that elevates the dish to a whole new level of deliciousness. It’s a simple yet impressive meal that’s perfect for any day of the week. Enjoy!

Source: halfbakedharvest.com

Yield: 4

Hot Honey Baked Chicken Breasts

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Hot Honey Baked Chicken Breasts are a delightful combination of sweet and spicy flavors, making for a perfect weeknight dinner that is both easy to prepare and incredibly delicious. The chicken breasts are marinated in a flavorful mixture and then baked to juicy perfection, topped with a hot honey glaze that adds a tantalizing kick to every bite.

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

• CHICKEN:
• 2 lbs. organic chicken breasts
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes
• HOMEMADE HONEY HONEY SAUCE:
• 6 Tbsps unsalted butter
• 4 garlic cloves, minced
• 1 cup organic raw honey
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• Pinch of sea salt

Instructions

PREP + SEASON CHICKEN:

• In a large bowl, add your freshly cleaned + rinsed chicken along with olive oil + seasonings: salt, black pepper, smoked paprika, garlic powder, thyme, + red pepper flakes, mixing everything together until chicken is fully coated.
• Placing seasoned chicken breasts unto a clean cutting board, cut little "slit-like" cuts atop each breast, about 1-inch or so apart. Repeat until all chicken breasts are cut with this design.
• NOTE: Best when marinated for a while! To do so: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.

TO MAKE THE HOT HONEY SAUCE:

• In a medium 10-inch skillet over medium-high heat, add the butter and let it melt. Add in the minced garlic and sauté until fragrant, about 1-2 minutes. Next, add the honey, cayenne peppers, chili powder, smoked paprika, garlic powder, red pepper flakes, and salt, stirring everything together until sauce becomes smooth and thick. Remove from heat.

BAKE THE CHICKEN:

• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. You can also make these in a skillet, if desired.
• Line seasoned chicken breast (side by side) unto prepared baking sheet (or skillet), leaving a bit of room in between each one. Spoon half the amount of hot honey sauce unto each chicken breast. Save remaining sauce for later!
• Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside.
• Remove from oven and let them cool slightly. Spoon on remaining hot honey sauce and serve with your favorite side of salad, pasta, basmati rice, brown rice, etc.
• Bon Appetit!

Notes

• STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, simply add chicken to a baking sheet and bake for a few minutes until completely warmed through. Drizzle with additional hot honey, if needed.
• MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store seasoning mixture in a nicely sealed zip loc bag, kept at room temp. 
• SPICES/HERBS:If desired, you can reduce the amount of seasoning used slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
• CHICKEN PIECES:I love using chicken breasts for this recipe, however, you can also do this with chicken tenderloins, thighs, and drumsticks.

Nutrition Information:

Amount Per Serving: Calories: 458