Sheet Pan Honey Mustard Chicken with Roasted Vegetables

Sheet Pan Honey Mustard Chicken with Roasted Vegetables

A comforting dish combining tender chicken thighs with a delightful honey mustard glaze and vibrant roasted vegetables, perfect for any family gathering.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 700

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken thighs Fresh, bone-in, skin-on chicken thighs are recommended.
1/4 cup honey For sweetness.
1/4 cup Dijon mustard For tanginess.
2 tablespoons olive oil For the marinade and vegetables.
1 teaspoon garlic powder Enhances flavor.
Salt and pepper to taste Essential for seasoning.
2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots) Colorful mix for nutrition and presentation.
Fresh herbs for garnish (optional) For an elegant touch.

Method

Preparation

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a medium bowl, combine 1/4 cup honey, 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, and a generous pinch of salt and pepper. Mix well until fully combined.
Toss the 4 chicken thighs into the marinade, ensuring each piece is well coated. Allow them to soak for a few moments.

Cooking

Place the coated chicken thighs onto the prepared sheet pan with space between them.
Surround the chicken with the 2 cups of mixed vegetables. Drizzle a bit of olive oil over the veggies and sprinkle with salt and pepper.
Toss the vegetables gently to ensure they are coated in oil and seasoning.
Bake in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Once cooked, garnish with fresh herbs if desired and serve warm.

Notes

Perfect for cozy nights and gatherings. Adjust vegetables based on availability or preference. Leftovers can be stored in the fridge for up to 3-4 days or frozen for 2-3 months.