Print

Sheet Pan Honey Mustard Chicken & Veggies

Sheet Pan Honey Mustard Chicken & Veggies
Print Recipe

A quick and flavorful one-pan meal featuring tender chicken thighs coated in a sticky honey mustard glaze paired with perfectly roasted carrots and bell peppers. This recipe offers minimal cleanup, healthy ingredients, and balanced sweet and tangy flavors, making it ideal for busy weeknights.

Ingredients

Scale

For the Chicken and Sauce

  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (divided)
  • Salt, to taste
  • Black pepper, to taste

For the Vegetables

  • 3 large carrots, chopped
  • 2 bell peppers, chopped (any color)
  • 2–3 sprigs fresh thyme

Instructions

  1. Prepare the honey mustard sauce: In a small bowl, whisk together 3 tablespoons honey, 3 tablespoons Dijon mustard, 2 minced garlic cloves, 1 tablespoon olive oil, salt, and pepper until smooth and well combined.
  2. Marinate the chicken: Place 4 chicken thighs in a large bowl and pour half of the honey mustard sauce over them. Toss to coat evenly. Let it marinate for at least 10 minutes, or up to 1 hour for deeper flavor.
  3. Prepare the vegetables: On a large sheet pan, toss chopped carrots and bell peppers with the remaining 1 tablespoon olive oil, salt, and pepper. Scatter fresh thyme sprigs over the veggies.
  4. Arrange chicken on pan: Place the marinated chicken thighs skin-side up on top of the vegetables, ensuring space between pieces for even cooking.
  5. Drizzle remaining sauce: Pour the remaining honey mustard sauce over the chicken and vegetables to enhance glaze and flavor as they roast.
  6. Roast: Bake in a preheated oven at 400°F (200°C) for 30 to 35 minutes, until the chicken is cooked through and vegetables are tender and caramelized.
  7. Broil for crispiness (optional): For extra crispy skin, broil the sheet pan under high heat for 2 to 3 minutes while watching carefully.

Notes

  • Use bone-in chicken thighs for juicier meat and better flavor.
  • Don’t overcrowd the pan, allow space between chicken pieces for even cooking.
  • Marinate chicken overnight for enhanced flavor.
  • Let chicken sit at room temperature for 15 minutes before roasting.
  • Allow chicken to rest for 5 minutes after baking to lock in juices.

Nutrition

Keywords: sheet pan, honey mustard chicken, roasted vegetables, easy dinner, one-pan meal, healthy chicken recipe, gluten-free dinner

Find it online: https://tastebudtrek.com/sheet-pan-honey-mustard-chicken-veggies/