Easy One-Pan Honey Mustard Chicken and Vegetables Recipe

If you are searching for a meal that combines comfort, flavor, and effortless cleanup, this easy One-Pan Honey Mustard Chicken and Vegetables recipe is your new go-to. Perfectly golden chicken thighs coated in a sweet and tangy honey mustard glaze paired with tender-roasted vegetables create a deliciously balanced dish that’s ideal for busy weeknights or anytime you crave a wholesome dinner. The beauty of this recipe is its simplicity—all cooked on one pan, saving you time without compromising taste.

Why You’ll Love This Recipe

• A one-pan wonder: Cook your entire meal on a single sheet pan, making cleanup a breeze.
• Flavor-packed: The combination of honey and mustard creates a perfect balance of sweet and tangy.
• Nutritious and colorful: Roasted vegetables add vitamins and vibrant colors to your plate.
• Quick preparation: Ready in under 40 minutes, ideal for busy schedules.
• Customizable: Easily swap vegetables or switch up the protein to suit your preferences.

Ingredients You’ll Need

This One-Pan Honey Mustard Chicken and Vegetables recipe uses simple, everyday ingredients that come together beautifully to create a delicious harmony of taste and texture. Each element contributes uniquely—from the tender chicken to the crisp-tender veggies, all coated in the irresistibly sticky honey mustard sauce.

• Chicken thighs: Bone-in, skin-on thighs ensure juiciness and a crispy golden crust.
• Honey: Adds natural sweetness and helps caramelize the chicken skin and veggies.
• Dijon mustard: Delivers tang and depth for the perfect honey mustard balance.
• Olive oil: Keeps everything moist and helps vegetables roast to perfection.
• Garlic cloves: Infuses the dish with fragrant, savory notes.
• Baby potatoes: Provide a hearty, earthy contrast and soak up delicious flavors.
• Carrots and green beans: Add color, crunch, and tender sweetness to the pan.
• Salt and pepper: Essential seasonings to enhance all the flavors.
• Dried herbs (thyme or rosemary): Add an aromatic herbal touch that pairs beautifully with chicken.

Variations for One-Pan Honey Mustard Chicken and Vegetables

Feel free to experiment with this recipe by swapping ingredients to suit your tastes, dietary needs, or what’s in your pantry. It’s incredibly forgiving and can handle a variety of modifications without losing its magic.

• Protein swap: Use boneless chicken breasts or thighs if you prefer leaner cuts or faster cooking.
• Vegetable mix-up: Try sweet potatoes, Brussels sprouts, or bell peppers for different textures and flavors.
• Spice it up: Add a pinch of cayenne or smoked paprika to the honey mustard sauce for some heat.
• Make it vegetarian: Substitute chicken with firm tofu or chickpeas for a plant-based version.
• Gluten-free option: Ensure your mustard and other condiments are gluten-free to keep the recipe safe for gluten-sensitive diets.

How to Make One-Pan Honey Mustard Chicken and Vegetables

Step 1: Prepare the Honey Mustard Sauce

In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, pepper, and dried herbs until smooth. This sticky sauce is the star of the dish and will coat both your chicken and vegetables with amazing flavor.

Step 2: Season the Chicken

Pat chicken thighs dry with a paper towel to ensure crispiness, then brush or toss them generously with the honey mustard sauce. Make sure every piece is coated to make the skin beautifully glazed while roasting.

Step 3: Arrange Vegetables on the Pan

On a large sheet pan, spread baby potatoes, chopped carrots, and trimmed green beans in a single layer. Drizzle some olive oil and season lightly with salt and pepper before giving them a quick toss to evenly coat.

Step 4: Add Chicken to the Pan

Place the seasoned chicken thighs skin side up directly on top of or alongside the vegetables. Be sure to reserve a little sauce in the bowl to drizzle over at the end if desired.

Step 5: Roast Until Golden

Bake in a preheated oven at 425°F (220°C) for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized. For extra crispiness, broil for the last 3-5 minutes, watching carefully to avoid burning.

Step 6: Serve and Enjoy

Remove from the oven, let rest for a few minutes, then drizzle with any leftover sauce before serving hot. This completes your simple yet impressive One-Pan Honey Mustard Chicken and Vegetables dish!

Pro Tips for Making One-Pan Honey Mustard Chicken and Vegetables

• Dry the chicken: Ensures crispy skin by removing excess moisture before seasoning.
• Even vegetable sizes: Cut veggies to uniform sizes for consistent cooking times.
• Use bone-in, skin-on thighs: These remain juicy and flavorful during roasting.
• Reserve extra sauce: For drizzling at the end to boost flavor and shine.
• Preheat the oven: A hot oven helps vegetables caramelize and chicken skin crisp up perfectly.
• Don’t overcrowd the pan: Leave space for air circulation to ensure even roasting.

How to Serve One-Pan Honey Mustard Chicken and Vegetables

Garnishes

A sprinkle of fresh parsley or chopped chives adds a pop of color and freshness to balance the rich honey mustard flavors beautifully.

Side Dishes

Serve with a simple green salad dressed with lemon vinaigrette or steamed jasmine rice to soak up the delicious pan juices.

Creative Ways to Present

For a family-style feast, pile the chicken and vegetables on a large platter with lemon wedges on the side, inviting everyone to dig in and share.

Make Ahead and Storage

Storing Leftovers

Transfer leftover chicken and veggies to an airtight container and refrigerate for up to 3 days. Store the sauce separately if possible to prevent sogginess.

Freezing

This dish freezes well—wrap leftovers tightly in freezer-safe containers or bags and keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes to maintain texture and crispiness, or microwave on medium power with a damp paper towel to avoid drying out.

FAQs

Can I use boneless chicken breasts instead of thighs?

Absolutely! Just be mindful that boneless breasts cook faster and can dry out, so reduce roasting time and check frequently for doneness.

What vegetables work best in this recipe?

Baby potatoes, carrots, and green beans are classics, but sweet potatoes, Brussels sprouts, or zucchini can also be delicious choices.

Is this recipe gluten-free?

Yes, as long as you use gluten-free Dijon mustard and check all ingredient labels, this recipe is naturally gluten-free.

Can I make this recipe ahead of time?

You can assemble the chicken and vegetables with the sauce the night before and refrigerate, then roast fresh when ready to eat.

How do I get extra crispy chicken skin?

Pat the skin dry thoroughly before seasoning and roast uncovered at a high temperature; finishing under the broiler for a few minutes helps crisp it up even more.

Final Thoughts

This One-Pan Honey Mustard Chicken and Vegetables recipe is a total winner for busy nights when you want something fuss-free but impossibly tasty. With its sweet and tangy flavors, juicy chicken, and perfectly roasted veggies, it’s a wholesome meal the whole family will rave about. Give it a try—you might just find your new favorite weeknight dinner!

Related Posts

• How to Make Crispy Brown Butter Sage Smashed Potatoes
• Cozy Crockpot Pumpkin Beer Braised Chicken Recipe
• Why Apple Cider Smothered Chicken Wins Dinner

Print