Sheet Pan Honey Mustard Chicken & Veggies

If you’re searching for a quick, delicious dinner that combines minimal effort with maximum flavor, this Sheet Pan Honey Mustard Chicken & Veggies recipe is exactly what you need. It’s a simple one-pan meal that brings together tender chicken coated in a sticky, tangy honey mustard glaze paired with perfectly roasted vegetables, making cleanup a breeze and weeknights a little less stressful.

Why You’ll Love This Recipe

• One-pan convenience: Everything cooks together, meaning fewer dishes and less cleanup time.
• Balanced flavors: The blend of sweet honey and tangy mustard gives the chicken and veggies a beautiful, irresistible taste.
• Flexible ingredients: You can easily swap veggies or add seasonings to suit your preferences or pantry supplies.
• Healthy and nutritious: Packed with lean protein and colorful vegetables, this meal delivers a balanced plate in one go.
• Perfect for busy nights: Ready in under 40 minutes, it’s a go-to for hectic schedules without sacrificing flavor.

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that come together to create a vibrant and satisfying dish. Each item plays a key role, whether it’s building the sauce’s distinct flavor or giving texture and color to the veggies.

• Chicken thighs: Juicy and tender, these hold onto the honey mustard glaze beautifully for rich flavor.
• Honey: Adds natural sweetness that perfectly balances the tang of mustard.
• Dijon mustard: Delivers a smooth, sharp bite that complements the honey and chicken.
• Garlic cloves: Minced for a fragrant punch without overpowering the other flavors.
• Fresh thyme: Sprigs for aromatic earthiness that brightens the dish.
• Carrots and bell peppers: Vibrant vegetables that roast to tender perfection with a slight caramelized edge.
• Olive oil: Helps with roasting and imparts a subtle richness.
• Salt and pepper: Essential seasonings to elevate every flavor in the pan.

Variations for Sheet Pan Honey Mustard Chicken & Veggies

Don’t be afraid to make this recipe your own! It’s super adaptable and lends itself well to personal tweaks depending on what you have on hand or your dietary preferences.

• Swap chicken cuts: Use boneless chicken breasts for a leaner option or drumsticks for extra crispy skin.
• Veggie swap: Exchange carrots and peppers for broccoli, Brussels sprouts, or sweet potatoes for seasonal variety.
• Spice it up: Add a pinch of smoked paprika or cayenne pepper to give the honey mustard a mild kick.
• Make it gluten-free: Ensure mustard is gluten-free and serve with a side of quinoa or rice.
• Vegan alternative: Replace chicken with firm tofu or chickpeas and adjust roasting times accordingly.

How to Make Sheet Pan Honey Mustard Chicken & Veggies

Step 1: Prepare the honey mustard sauce

In a small bowl, whisk together honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until smooth and well combined.

Step 2: Marinate the chicken

Place the chicken thighs in a large bowl and pour half of the honey mustard sauce over them, tossing to coat evenly. Let it marinate for at least 10 minutes, or up to 1 hour for deeper flavor.

Step 3: Prepare the vegetables

On a large sheet pan, toss chopped carrots and bell peppers with olive oil, salt, and pepper. Scatter fresh thyme sprigs over the veggies.

Step 4: Arrange chicken on pan

Place the marinated chicken thighs on top of the vegetables, skin-side up, ensuring there’s space between pieces for even cooking.

Step 5: Drizzle remaining sauce

Pour the remaining honey mustard sauce over the chicken and vegetables to enhance glaze and flavor as they roast.

Step 6: Roast

Bake in a preheated oven at 400°F (200°C) for about 30 to 35 minutes, until the chicken is cooked through and vegetables are tender and caramelized.

Step 7: Broil for crispiness

Optional: For extra crispy skin, broil the sheet pan under high heat for 2 to 3 minutes while watching carefully.

Pro Tips for Making Sheet Pan Honey Mustard Chicken & Veggies

• Use bone-in chicken: Bone-in thighs stay juicier compared to boneless cuts while roasting.
• Don’t overcrowd the pan: Spread out the chicken and veggies to promote even roasting and crisp edges.
• Marinate ahead: For more intense flavor, marinate the chicken overnight in the honey mustard sauce.
• Room temperature chicken: Let chicken sit out for 15 minutes before roasting to ensure even cooking.
• Rest before serving: Let the chicken rest 5 minutes after baking to lock in juices.

How to Serve Sheet Pan Honey Mustard Chicken & Veggies

Garnishes

Fresh herbs like parsley or additional thyme add a bright pop of color and herbaceous freshness right before serving.

Side Dishes

Serve alongside quinoa, rice, or mashed potatoes to soak up the honey mustard sauce for a complete meal.

Creative Ways to Present

Serve the chicken sliced over a bed of mixed greens for a lighter, salad-style dinner, or spoon the roasted veggies and chicken into a warm pita or wrap for a handheld option.

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely before storing in an airtight container. Refrigerate for up to 3 days to maintain freshness and flavor.

Freezing

Freeze cooked chicken and veggies in freezer-safe containers or zip bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through, to keep veggies crisp and chicken juicy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well but may need less cooking time; watch carefully to avoid drying out.

Is this recipe gluten-free?

The recipe is naturally gluten-free if you ensure the Dijon mustard used does not contain gluten ingredients.

What vegetables work best with this sheet pan meal?

Root vegetables like carrots and potatoes, along with bell peppers, broccoli, and Brussels sprouts, all roast beautifully and complement the flavors.

Can I prepare this meal ahead of time?

Absolutely! Marinate the chicken in the honey mustard sauce up to 24 hours in advance for enhanced flavor and easy assembly.

How do I know when the chicken is done?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced.

Final Thoughts

This Sheet Pan Honey Mustard Chicken & Veggies recipe is truly a weeknight hero – it’s straightforward, packed with flavor, and makes your life easier with minimal cleanup. Give it a try, tweak the veggies or spices to your liking, and enjoy a cozy, wholesome meal that feels like a special treat without the fuss.

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