Juicy Honey Dijon Sheet-Pan Chicken & Asparagus
A family-favorite one-pan meal featuring succulent honey-Dijon chicken thighs and tender asparagus. Sweet-tangy glaze complements roasted vegetables for a quick, flavorful dinner bursting with savory aromas.
Ingredients
- 4 chicken thighs
- 1 lb asparagus
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 400°F (200°C)
- Mix honey, Dijon mustard, and olive oil in a bowl until combined
- Season chicken thighs with salt and pepper, then coat with honey-Dijon mixture
- Arrange chicken on a sheet pan with spacing between pieces
- Trim asparagus, spread around chicken, drizzle olive oil, and season
- Bake 30 minutes until chicken is cooked and asparagus is tender
- Rest for a few minutes before serving
Notes
Use bone-in, skin-on thighs for maximum moisture
Marinate chicken in glaze up to overnight for extra flavor
Use two pans if overcrowded
For crispier finish, broil 2 minutes before removing
Pair with whole grain or side salad
Substitute chicken breasts/drumsticks or use maple syrup for vegan option
Add seasonal vegetables (bell peppers, carrots, etc.) or swap asparagus for green beans
Marinate chicken in glaze up to overnight for extra flavor
Use two pans if overcrowded
For crispier finish, broil 2 minutes before removing
Pair with whole grain or side salad
Substitute chicken breasts/drumsticks or use maple syrup for vegan option
Add seasonal vegetables (bell peppers, carrots, etc.) or swap asparagus for green beans