Honey-Mustard Chicken Thighs with Roasted Garlic Green Beans
Caramelized edges and a glossy, sticky glaze highlight the tender meat while snap-tender green beans get blistered at high heat for contrast in texture. The glaze balances bright vinegar and mustard with honey sweetness, finishing with a hit of smoked paprika for depth.
Use boned or boneless thighs according to preference; bone-in gives more flavor and stays juicier, while boneless shortens the oven time. Swap maple syrup for honey, or use whole-grain mustard for more texture. For a gluten-free meal, replace soy sauce with tamari or omit entirely and add a pinch of extra salt.
Serve on busy weeknights, pack for casual weekend lunches, or present on a sheet-pan at casual gatherings. Pair with mashed potatoes, buttered rice, or crusty bread to soak up the glaze. Tip: let the meat rest 5 minutes after roasting to keep juices locked in and finish with lemon for brightness.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with foil or parchment and set a wire rack on top if available.
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2
Whisk together Dijon mustard, honey, olive oil, minced garlic, soy sauce, apple cider vinegar, smoked paprika, salt and black pepper in a small bowl to make the glaze.
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3
Pat the chicken thighs dry with paper towels and arrange them skin-side up on the prepared rack or directly on the baking sheet. Brush about half the glaze evenly over the thighs.
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4
Toss the green beans with a drizzle of olive oil and a pinch of salt and spread them in a single layer alongside the chicken (or on a second sheet if needed).
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5
Roast for 20 minutes, then remove the pan and brush the chicken with the remaining glaze. Stir the green beans and spread out any that crowded together.
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6
Return the pan to the oven and roast 8–10 minutes more, until the chicken reaches 74°C (165°F) in the thickest part and the skin/glaze is caramelized; the green beans should be blistered with some brown spots.
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7
If using butter, dot it over the hot green beans and toss to coat; squeeze lemon over the chicken and beans for brightness if desired.
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8
Transfer the chicken to a cutting board and rest 5 minutes. Serve thighs with roasted green beans and sprinkle toasted sliced almonds over the vegetables as a crunchy garnish.
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