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One-Pan Honey Mustard Chicken and Vegetables

One-Pan Honey Mustard Chicken and Vegetables
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An easy and flavorful One-Pan Honey Mustard Chicken and Vegetables recipe featuring perfectly golden, juicy chicken thighs glazed with a sweet and tangy honey mustard sauce alongside tender-roasted baby potatoes, carrots, and green beans. This wholesome, colorful, and nutritious dish comes together in under 40 minutes on a single sheet pan, making it perfect for busy weeknights with minimal cleanup.

Ingredients

Scale

For the Chicken

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon dried thyme or rosemary

For the Vegetables

  • 1 pint baby potatoes, halved if large
  • 3 medium carrots, peeled and chopped
  • 1 cup green beans, trimmed
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  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 will coat both the chicken and vegetables with amazing flavor.
  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, making sure each piece is well coated for a beautiful glaze while roasting.
  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 with olive oil and season lightly with salt and pepper, then toss to evenly coat.
  4. Add Chicken to the Pan: Place the seasoned chicken thighs skin side up directly on top of or alongside the vegetables. Reserve a little sauce in the bowl to drizzle over at the end if desired.
  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.
  6. Serve and Enjoy: Remove from the oven and let rest for a few minutes. Drizzle with any leftover sauce before serving hot for a simple yet impressive meal.

Notes

  • Dry the chicken thoroughly to ensure crispy skin.
  • Cut vegetables into uniform sizes for even cooking.
  • Use bone-in, skin-on thighs for juicy and flavorful chicken.
  • Reserve extra sauce for drizzling at the end to boost flavor and shine.
  • Preheat the oven well to help caramelize veggies and crisp chicken skin.
  • Don’t overcrowd the pan; leave space for air circulation for even roasting.

Nutrition

Keywords: one-pan, honey mustard chicken, roasted vegetables, easy dinner, weeknight meal, gluten free, baked chicken thighs

Find it online: https://marybaking.com/one-pan-honey-mustard-chicken-and-vegetables/