Succulent oven-baked Maple Mustard Chicken Thighs and roasted asparagus all made in one sheet pan! An easy and healthy chicken dinner perfect for spring!
Spring in a sheet pan, that's what this easy chicken dinner is all about! Of course, I had to celebrate the arrival of this new season with asparagus since they're the emblem of Spring and they're so delicious roasted!
But the true star here are the maple mustard chicken thighs, with this delicious sweet and spicy mustard coating. Chicken + mustard is a traditional combo, nothing new under the stars here, but boy does it work!
The oven baked chicken thighs turn out so tender and flavorful - I love them!
What I love even more about these Baked Mustard Chicken Thighs is how easy they come together.
It's definitely something you can prepare on a busy week night, when you're too tired, too lazy and too short on time to cook for hours (that would be me about every night! ????).
And also, there's only one sheet pan to clean. You know what that means? More time to watch Netflix! #yoohoo
Enjoy!!
If you tried these Maple Mustard Chicken Thighs, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Sheet Pan Mustard Chicken Thighs with Roasted Asparagus
Succulent oven-baked Maple Mustard Chicken Thighs and roasted asparagus all made in one sheet pan! An easy and healthy chicken dinner perfect for spring!
Ingredients
- 1.2 lbs chicken thighs / 558g / 20 oz ( about 4-5 small thighs) boneless skinless
- 2 tablespoons olive oil divided
- sea salt to taste
- freshly ground pepper
- 1 lb asparagus / 445g / 16oz
- ½ teaspoon maple syrup
- 1 tablespoon dijon mustard
- 1 clove garlic minced
- 1 teaspoon lemon juice + ½ lemon juiced
Instructions
-
Preheat oven to 400 F / 200C degrees.
-
Lay down a sheet of parchment paper on a cutting board. Pat chicken thighs to dry. Drizzle about 1 tablespoon olive oil over top the thighs, coating both sides. Then, season both sides with sea salt and freshly ground pepper. Add to a baking sheet (without parchment paper) skin side down. Roast for 15 minutes.
-
While chicken cooks, rinse and dry asparagus. Remove the woody ends (you can snap them off easily). Set aside.
-
In a small bowl, whisk together maple, mustard, minced garlic clove, and lemon juice. Season with a pinch of sea salt and freshly ground pepper.
-
At 15 minutes, remove chicken from oven, turn over and spread mustard mixture equally over top chicken thighs. Add asparagus stalks in one even layer on the pan. Drizzle with one tablespoon of olive oil, using your hands to help coat all the stalks easily. Season with a pinch of sea salt and freshly ground pepper.
-
Return to the oven and cook for 12-15 minutes, or until chicken thighs are cooked throughout and asparagus is browned and tender. Squeeze ½ lemon overtop asparagus and serve immediately.
Andreya
it's really delicious.Thanks for sharing
Marie
I'm glad you enjoyed it 🙂
Nancy
This was great! I love sheet pan meals. They’re the sheet ????. This mustard sauce was so good. I accidentally bought skinless Thighs, but it still turned out wonderfully. Thanks for the recipe.
Marie
haha so glad to hear you loved it!
40A.
Mustard and chicken are a match made in heaven and I am totally in support of your less dishes=more Netflix approach to cooking! A winning recipe for sure!
Cinnamon Vogue
A simple brilliant recipe and only 1/2 tsp of Maple Syrup. Nice. I am going to attempt this on some roast chicken I need to resuscitate. It's not the same I know, but the mustard marinade has my taste buds going and just might work for my chicken.
Marie
Hope you enjoyed it!
Cinnamon Vogue
Tried it. Fantastic. The sauce is just wonderful. I also did this with chicken breast cut into 1 inch cubes. Pan fried it first with some finely cut shallots and then added your sauce and let it simmer. Then cooked some Pasta with frozen Spinach, drained and added butter. And a side of steamed carrots, peas and sweetcorn. Making it for my girlfriends lunch box next week. Your sauce is what brings it altogether.
Marie
Sounds delicious! Thanks for sharing 🙂
Louise
Hi! Your recipe calls for boneless/skinless thighs but you say to cook skin side down. Do you suggest keeping skin on? Guilt!!! I am looking forward to trying this one pan dish!
Marie
I should probably say "where the skin used to be" 😉 I don't miss the skin in this recipe but hey, you can absolutely keep it if you want!