Need a new way to make baked chicken thighs? Here is a sheet pan recipe for you to try. Honey herb baked chicken thighs is a tasty dinner to make. The dark meat of the chicken thighs make it juicy, and the honey provides a sweet, but not overpowering, flavor.
Baked Chicken Thighs – To Break Up Boring Chicken Dinners
We often get stuck in a chicken rut over here. Mike is quickly bored by chicken dinners, but I am actively trying to reduce our red meat intake. Switching up chicken breasts and chicken thighs helps to keep things interesting. I realize white meat chicken is the better choice, but I’m trying to prevent burnout and complete rebellion.
At this point, Mike is thankful for any food that doesn’t come out of the slow cooker. I abused my Crockpot privileges, and now everything I make in it tastes the same according to Mike. :/
It’s strange, but somewhere along the line, I was trained to only purchase chicken breasts from the grocery store. I buy legs on occasion to make soup, but other than that, I have grocery shopping tunnel vision.
Baked chicken thighs are an excellent solution to the boring chicken dinner problem. Yes, chicken breasts are healthier, but variety is needed here. At least we have a balanced sheet pan meal here with veggies and potatoes.
More Chicken Dinners to Try:
- Peach chicken sheet pan dinner recipe
- Ginger chicken skillet recipe
- Spinach lasagna with chicken and broccoli
- Hasselback chicken with spinach and bacon
- 4 tablespoons oil, divided
- salt and pepper
- 4 chicken thighs, bone in
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dry thyme
- 1 cup asparagus, cut into 1" pieces
- 4 russet potatoes, scrubbed clean and cut into 1/2" pieces
- Preheat oven to 400 and line a baking pan with nonstick cooking spray. Place chicken thighs onto baking sheet and set aside.
- Add potatoes to a mixing bowl and 1 tablespoon oil. Mix well to evenly coat. Season with salt and pepper. Place onto baking sheet with chicken thighs.
- Add asparagus to a small bowl and mix with 1 tablespoon oil. Season with salt and pepper. Set aside.
- In a small bowl, add remaining 2 tablespoon oil, mustard, vinegar, honey and thyme and mix well. Use a basting brush to brush onto chicken thighs. Bake for 30 minutes. Remove from oven and add asparagus and return to oven, heating another 15 minutes or until chicken is no longer pink in the center.
Serving Size:1 person
Amount Per Serving: Calories: 599Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 166mgSodium: 432mgCarbohydrates: 44gFiber: 5gSugar: 7gProtein: 36g
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Do you like to make sheet pan meals? What’s your favorite way to serve baked chicken thighs?