Honey Mustard Chicken Thighs with Parsnips and Crispy Kale

One Pan

Sticky-sweet honey mustard gives tons of flavor to chicken thighs, potatoes and parsnips. Roast it all together on one pan and top it with some crispy kale for an easy, 6-ingredient weeknight dinner you can feel good about.

Be sure to check out my Healthy Eating One-Pot Cookbook for more easy, healthy recipes like this one.

(I created this recipe for my client, ALDI. As always, thank you for supporting the brands that keep me inspired in the kitchen and help make running Healthy Delicious possible.)

Sheet Pan Honey Mustard Chicken Thighs with Parsnips and Crispy Kale

I’m not really big on making New Year’s resolutions, but this January I’m making an effort to order less takeout. I know I’ve said it a million times, but we really order in way too often – especially on weeknights. Cooking at home is healthier, tastier, and way more affordable.

Honey mustard chicken thighs are perfect for those nights when spending time in the kitchen is the last thing you want to do. They’re super easy to prepare and, since the whole meal is cooked together on one sheet pan, it doesn’t leave you with a sink full of dishes that need to be washed. I always feel great after I’ve made it – like I did something good for myself.

Sheet Pan Honey Mustard Chicken Thighs with Parsnips and Crispy Kale

We took a trip to ALDI to stock our fridge and cabinets with healthy food to help prepare for cooking more meals at home. I love shopping at ALDI – they have a great selection of healthy ingredients and I always end up finding fun products (like cashew butter!) along with staples like almond milk, coconut oil and fresh produce at affordable prices.

Lately, they’ve been making an effort to stock even more healthy products including lots of organic and gluten-free options. I was really excited to learn that they phased out certified synthetic colors, partially hydrogenated oils and added MSG from all ALDI-exclusive foods at the end of last year. Plus, their Never Any! meats are raised without any added hormones, antibiotics, or preservatives. You can use their store locator to find an ALDI near you, and follow them on facebook, twitter and instagram for the latest news and tons of recipe inspiration.

For these honey mustard chicken thighs, I grabbed a package of chicken, some potatoes and parsnips, mustard, honey, and a container of baby kale. I love these medley potatoes because they’re small so they cook quickly, but the different colors also look gorgeous. I grabbed the baby kale because I wanted to use the rest for salad but you can also use regular chopped kale, which actually crisps up even better (think: kale chips) and adds tons of texture to this dinner.

Sheet Pan Honey Mustard Chicken Thighs with Parsnips and Crispy Kale

For more delicious ways to use bone-in chicken thighs, try: Clementine Soy Chicken Thighs // Chicken Thighs with Farro and Burst Tomatoes // Lemon Chicken with Olives and Potatoes

Honey Mustard Chicken Thighs with Parsnips and Crispy Kale

Honey Mustard Chicken Thighs with Parsnips and Crispy Kale

Yield: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1.5 pounds Steamables Medley Potatoes, halved
  • 2 Tablespoons Berryhill Clover Honey
  • 2 Tablespoons Burmans Dijon Mustard
  • 4 parsnips, cut into 2-inch logs
  • 4 Kirkwood Fresh Chicken Thighs
  • Stonemill Essentials Iodized Table Salt
  • Stonemill Essentials Ground Black Pepper
  • 2 cups Simply Nature Organic Baby Kale
  • 1/2 teaspoon Carlini 100% Pure Olive Oil

Instructions

  1. Heat the oven to 400ºF.
  2. In a small bowl, whisk together the honey and Dijon mustard.
  3. Add the chicken, potatoes, and parsnips to a large mixing bowl. Pour in half the honey mustard and mix until everything is coated. Pour everything onto a sheet pan. Spread into a single layer, flipping the potatoes over so the cut side is down. Season with salt and pepper.
  4. Transfer the pan to the oven and bake for 30 minutes.
  5. Coat the kale with the olive oil. Season with salt and pepper. Add the the baking pan; cook for an additional 10-15 minutes or until the kale is crispy and the chicken is cooked through.
  6. Serve with remaining honey mustard.

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By on January 21st, 2016

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

25 thoughts on “Honey Mustard Chicken Thighs with Parsnips and Crispy Kale”

  1. This turned out perfect. I swapped spinach for the kale, and added red peppers and onions. The whole family loved it!!

    Reply
  2. Hi!! Looks so yummy!
    I have 2 questions:
    1) can I use carrots instead of parsnips? I have picky eaters. Will they cook the same?
    2) I have regular Kale (not baby) is that ok as well? Will it cook the same?
    Thank you for this yummy easy recipe!

    Reply
  3. Just made this-was searching easy and healthy meals. Five stars-easily. I added yellow onions and French green beans to lower carb content and am so pleased.

    Your column is delightful! Thank you for sharing!

    Reply
  4. This looks so good! May I ask how you got the chicken to be golden brown? Was it the honey glaze that got caramelized? Thanks Lauren!

    Reply
    • It’s a combination of the honey caramelizing and the high cooking temperature, which helps the skin brown and crisp.

      Reply

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