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Easy Honey Mustard Sheet Pan Chicken and Veggies

honey mustard sheet pan chicken - featured image
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A quick and easy sheet pan dinner featuring juicy chicken thighs and caramelized vegetables coated in a sweet-tangy honey mustard glaze. Perfect for busy weeknights or stress-free entertaining.

Ingredients

Scale
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1.5 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 1 large red onion, cut into wedges
  • Optional: fresh parsley, chopped, and flaky sea salt for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the middle. Line a large sheet pan (18×13 inches) with parchment paper or aluminum foil for easy cleanup.
  2. In a medium bowl, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tablespoons whole grain mustard, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 4 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Set aside about 1/4 cup of the sauce for brushing later.
  3. Pat the chicken thighs dry with paper towels. Place them in a large bowl and pour the remaining sauce over them. Toss to coat evenly. Let them sit while you chop the veggies (about 5 minutes).
  4. On a cutting board, halve 1 pound baby potatoes, cut 3 carrots into 2-inch chunks, break 2 cups broccoli into bite-sized florets, and cut 1 large red onion into wedges. Try to keep everything roughly the same size.
  5. Spread the chicken thighs in a single layer on one half of the prepared sheet pan. On the other half, scatter the potatoes, carrots, broccoli, and onion wedges. Drizzle the veggies with a little olive oil and a pinch of salt and pepper. Toss gently with your hands right on the pan. Avoid overcrowding; use two pans if needed.
  6. Roast for 25 minutes. Remove the pan from the oven. Using tongs, flip the chicken thighs and stir the veggies. Brush the reserved honey mustard sauce over the chicken. Return the pan to the oven.
  7. Roast for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and browned at the edges. If the broccoli is done early, remove it with tongs and set aside.
  8. Let the pan rest for 5 minutes before serving. Sprinkle with fresh parsley and flaky sea salt if desired. Serve straight from the pan or transfer to a platter.

Notes

For best results, pat chicken dry before saucing to promote browning. Cut veggies uniformly to ensure even cooking. Broccoli cooks faster; add it halfway through or remove early if needed. Double the sauce for extra dipping. Leftovers keep in the fridge for up to 4 days and reheat well in the oven at 350°F for 10 minutes.

Nutrition

Keywords: sheet pan dinner, honey mustard chicken, easy weeknight meal, roasted vegetables, chicken thighs, one pan meal

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