Description
Honey Mustard Chicken and Veggies bring serious weeknight dinner magic straight to your kitchen table with minimal cleanup and maximum flavor. Toss everything onto one pan, drizzle with a tangy sauce, and watch dinner come together in less than 30 minutes while your family cheers for this simple, delicious meal.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken thighs
Vegetables:
- 2 cups baby red potatoes, halved
- 1 cup baby carrots
- 1 cup green beans, trimmed
Seasoning and Sauce:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- ¼ cup honey
- ¼ cup dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Set your oven to precisely 400°F (200°C). Select a large sheet pan that allows each ingredient to rest in a single layer without overcrowding.
- Whisk ¼ cup honey, ¼ cup Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a small mixing bowl until completely smooth.
- Arrange 4 bone-in, skin-on chicken thighs in the center of the sheet pan. Scatter 2 cups halved baby red potatoes, 1 cup baby carrots, and 1 cup trimmed green beans around the chicken.
- Drizzle 2 tablespoons olive oil over the vegetables. Sprinkle salt and pepper across the entire pan to season everything generously.
- Use a pastry brush to coat chicken thighs completely with the prepared mustard mixture. Drizzle remaining sauce over vegetables, ensuring even coverage.
- Place sheet pan in the preheated oven. Roast for 35-40 minutes, monitoring chicken until internal temperature reaches 165°F (75°C).
- Halfway through cooking, carefully remove pan and baste chicken again. Gently toss vegetables to promote even browning and prevent burning.
- After cooking, remove pan from oven. Allow chicken to rest for 3-5 minutes before serving to help juices redistribute and maintain moisture.
- Transfer chicken and roasted vegetables to serving platter. Optional: Garnish with fresh chopped parsley for added color and brightness.
Notes
- Always use a meat thermometer to check chicken’s internal temperature, ensuring it reaches 165F for safe consumption.
- Adjust cooking times for different vegetable sizes, cutting larger pieces smaller to match potato and carrot cooking speeds.
- Choose bone-in chicken thighs for more flavor and juiciness, which helps prevent the meat from drying out during baking.
- Swap vegetables based on seasonal availability or personal preference, maintaining similar chopping sizes for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 12 g
- Sodium: 460 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 115 mg