SHEET PAN HONEY MUSTARD CHICKEN THIGHS AND VEGGIES

SHEET PAN HONEY MUSTARD CHICKEN THIGHS AND VEGGIES is a perfectly balanced one-pan meal that combines tender, juicy chicken with colorful, roasted vegetables. This dish is not only easy to prepare but also delivers a delightful sweet and tangy flavor profile that the whole family will love. With minimal cleanup required, it’s ideal for busy weeknights or special occasions. Just toss everything on a single baking sheet, let the oven do the work, and enjoy a wholesome meal together.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Cuisine: American Keyword: For deeper flavor, marinate the chicken overnight. Customize veggies based on what's available or your preferences for added variety. Servings: Serves approximately 4 people Calories: 450kcal Author: Tisha

Ingredients

4 bone-in, skin-on chicken thighs
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 cups broccoli florets
1 bell pepper, sliced into strips
1 medium red onion, sliced
1 cup baby carrots
Fresh parsley for garnish (optional)

Instructions

Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
Whisk honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper in a bowl.
Marinate chicken thighs in the mixture for at least 15 minutes.
Toss veggies in olive oil and season with salt and pepper.
Arrange marinated chicken on one side of the sheet pan; spread seasoned veggies on the other side.
Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.

Nutrition