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Sheet-Pan Honey Mustard Chicken

Total Time

Prep: 20 min. Bake: 40 min.

Makes

6 servings

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas

Ingredients

  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 medium lemons
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 cup water
  • 1/2 pound fresh green beans, trimmed
  • 6 miniature sweet peppers, sliced into rings
  • 1/4 cup pomegranate seeds, optional

Directions

  1. Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes.
  2. Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Test Kitchen Tips
  • Serve this sheet-pan chicken dinner with a side of crusty bread.
  • Love this recipe? Check out these other sheet-pan dinner recipes!
  • Our Test Kitchen pros recommend making this recipe in one of our non-stick baking sheets.

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    Nutrition Facts

    1 serving: 419 calories, 26g fat (6g saturated fat), 81mg cholesterol, 548mg sodium, 22g carbohydrate (17g sugars, 2g fiber), 24g protein.