Description
Indulge in the mouthwatering flavors of Sheet Pan Honey Mustard Chicken Thighs and Veggies, a delightful one-pan meal that brings together tender chicken thighs coated in a sweet and tangy honey mustard glaze alongside vibrant roasted vegetables. This dish is perfect for busy weeknights or family gatherings, offering an easy cleanup and minimal prep time. In just about 45 minutes, you can serve a nutritious and satisfying dinner that’s sure to impress. Whether you’re hosting friends or prepping for the week ahead, this recipe is versatile enough to adapt with your favorite seasonal veggies. Enjoy a comforting meal that combines flavor, health, and convenience!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper until combined.
- Marinate chicken thighs in the honey mustard mixture for at least 15 minutes.
- Prepare veggies by tossing broccoli florets, bell pepper strips, red onion slices, and baby carrots with olive oil, salt, and pepper.
- Arrange marinated chicken on one side of the sheet pan and seasoned veggies on the other.
- Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables (300g)
- Calories: 455
- Sugar: 13g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 120mg