Description
A quick and easy sheet pan meal featuring crispy honey mustard glazed chicken thighs roasted with tender vegetables, perfect for busy weeknights or meal prep.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup (3.4 tbsp) honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound baby potatoes, halved
- 3 medium carrots, cut into sticks
- 8 ounces green beans, trimmed
- Salt, to taste
- Black pepper, to taste
- Fresh thyme or rosemary
- Splash of lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
- In a mixing bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, salt, and black pepper to make the honey mustard glaze.
- Pat chicken thighs dry with paper towels. Lightly salt and pepper both sides.
- Add baby potatoes, carrots, and green beans to the bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Spread vegetables evenly on the sheet pan, leaving space between pieces. Place chicken thighs skin-side up on top.
- Pour honey mustard glaze over chicken and vegetables, gently tossing vegetables to coat but keeping chicken skin mostly uncovered.
- Roast for 35-40 minutes until chicken skin is golden and crisp and vegetables are tender. Halfway through, gently toss vegetables and baste chicken with pan juices.
- Check chicken internal temperature; it should reach 165°F (74°C). Broil for 2-3 minutes if extra crispiness is desired, watching carefully to avoid burning.
- Remove from oven, squeeze fresh lemon juice over everything, sprinkle with fresh thyme leaves, and serve warm.
Notes
Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan to prevent soggy skin and vegetables. Toss vegetables halfway through roasting for even cooking. Broil briefly at the end for extra crisp skin, watching carefully to avoid burning. Marinate chicken and chop vegetables the night before to save time. For gluten-free, verify mustard labels. Leftovers reheat best in oven at 350°F for 10-15 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 15
- Sodium: 400
- Fat: 22.5
- Saturated Fat: 5
- Carbohydrates: 32.5
- Fiber: 6
- Protein: 37.5
Keywords: honey mustard chicken, sheet pan dinner, crispy chicken, roasted vegetables, easy weeknight meal, one pan meal, gluten-free, healthy dinner