Save This one-pan honey mustard chicken and autumn vegetable dinner has become my answer to chilly nights and busy workdays. There is something utterly comforting about golden-roasted chicken thighs nestled among sweet, caramelized roots and Brussels sprouts—all glazed in a glossy honey mustard sauce. With hardly any cleanup, it satisfies both my cravings and my schedule.
My family devoured this the first time I tested it after a soccer practice. The honey mustard sauce won over even my pickiest eater and now it is on regular rotation when autumn’s root vegetables are at their prime.
Ingredients
- Chicken thighs: bone-in and skin-on give you juicy flavor-packed meat and help keep the chicken from drying out Pick plump pieces with smooth skin
- Baby carrots: bring sweetness and color Look for firm carrots with vibrant orange color
- Brussels sprouts: add a subtle nutty bite Cut them in half for even roasting Choose bright green tightly packed sprouts
- Sweet potato: these caramelize beautifully and soak up all the sauce Go for firm sweet potatoes with orange flesh
- Red onion: offers savory depth and melts into the vegetables Use fresh onions with shiny firm skin
- Olive oil: helps vegetables roast and adds a fruity undertone Use a good quality extra virgin olive oil
- Salt and black pepper: enhance all flavors Use freshly cracked pepper and kosher or sea salt for best taste
- Dijon mustard: provides tangy backbone Choose a smooth French Dijon for creamy texture
- Whole-grain mustard: offers pops of flavor and rustic appearance Select a mustard with visible seeds
- Honey: balances mustard’s sharpness and creates a caramelized glaze Pure honey for richer flavor
- Apple cider vinegar: cuts through richness and brightens the sauce Look for raw unfiltered cider vinegar if possible
- Garlic: adds pungency and savor Chop or mince fresh garlic for best results
- Smoked paprika: gives smoky aroma and warmth Use Spanish smoked paprika for deeper color
- Cayenne (optional): for a touch of heat Just a pinch goes a long way
- Fresh parsley: for garnish Use right before serving for vibrant color
- Lemon wedges: add brightness and contrast Squeeze over finished dish for zing
Instructions
- Prep and Preheat:
- Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius It needs to be fully hot so your chicken gets crispy Place a large rimmed baking sheet with parchment paper This saves on cleanup and helps with sticking
- Make the Honey Mustard Sauce:
- In a small mixing bowl add Dijon mustard whole-grain mustard honey apple cider vinegar freshly minced garlic smoked paprika and a pinch of cayenne Whisk until fully blended The sauce should be silky and slightly thick with a glossy sheen
- Arrange the Chicken and Vegetables:
- Lay chicken thighs over the pan spacing them evenly Tuck in the baby carrots sliced Brussels sprouts cubed sweet potato and red onion wedges all around Drizzle olive oil evenly over the vegetables Season everything well with salt and black pepper Toss the vegetables lightly with your hands to coat them Spread out so there is breathing room for roasting Rather than crowding the pan which can steam instead of roast
- Brush on Flavor:
- With a pastry brush or back of a spoon generously coat chicken and vegetables with half of the honey mustard sauce Make sure sauce gets under the chicken skin as well as on top This step locks in flavor and keeps the chicken moist
- Roast Until Caramelized:
- Put the sheet pan on the middle rack Roast for 25 minutes The skin should start to brown and vegetables soften Remove the pan from the oven and brush chicken and vegetables with remaining sauce Return to the oven Roast another 10 to 12 minutes The chicken is done when an instant-read thermometer in the thickest part reads 165 degrees Fahrenheit Vegetables should look golden and caramelized on the edges
- Rest and Serve:
- Pull the pan out and let everything rest five minutes Sprinkle with plenty of chopped fresh parsley and arrange lemon wedges around the chicken for squeezing Letting the chicken rest means the juices stay inside for each bite
Save I have always loved honey mustard but pairing it with smoky paprika changed everything in this dish. It was actually a suggestion from my youngest who asked for something "extra smoky" last fall and now it feels incomplete without a sprinkle. Our favorite moment is gathering at the table after a brisk walk outside knowing something cozy is waiting in the oven.
Storage Tips
Store leftovers in an airtight container and chill within two hours This meal keeps for up to three days in the fridge For speedy lunches portion into single servings reheating gently in the microwave to keep the chicken moist If you wish to freeze let cool completely then pack in freezer-safe containers Chicken and veggies both reheat best in a covered baking dish with a splash of water or broth
Ingredient Substitutions
Swap sweet potatoes for butternut squash parsnips or even cubed turnip for a different twist If you are out of Brussels sprouts broccoli or cauliflower florets will roast up just as well For a lighter dish trade out chicken thighs for bone-in drumsticks They cook in about the same amount of time
Serving Suggestions
Serve straight from the pan for a rustic family-style meal For a special presentation mound vegetables on a platter and arrange chicken on top Drizzle any leftover sauce from the pan Let each guest squeeze their own lemon wedge A light salad or warm grain like quinoa can round it out
Cultural and Seasonal Context
This recipe is classic American comfort food inspired by sheet pan suppers that have surfaced in community cookbooks for generations It shines especially from October through December when root vegetables are at their peak Each ingredient hints at harvest season and holiday-style coziness making it perfect for fall gatherings
Seasonal Adaptations
Swap in diced butternut squash for the sweet potato Add halved fresh figs in late fall for a sweet surprise Toss pearl onions in for a wintry twist
Success Stories
A friend made this for her meal prep rotation and said her teenagers now beg for extra sauce She even doubled the recipe for a holiday open house and guests kept returning for another helping My sister-in-law loved that she could prep the pan hours ahead then just pop it in the oven after work
Freezer Meal Conversion
To make it freezer friendly assemble chicken vegetables and sauce on the sheet pan just as you would before baking Wrap tightly with foil and freeze On dinner day thaw completely in the fridge then roast as directed Add five minutes to the bake time if the ingredients are very cold Press out any excess moisture before roasting to ensure crispiness
Save Enjoy this cozy dish as your weeknight staple or at a family gathering when chillier weather arrives. The honey mustard glaze is a crowd-pleaser that makes autumn vegetables shine.
Cooking Questions
- → Can I use boneless chicken thighs?
Yes, boneless chicken thighs work well. Check for doneness earlier, as they cook faster than bone-in.
- → What vegetables can be substituted?
Feel free to swap in butternut squash, parsnips, or even baby potatoes for extra color and flavor variety.
- → How do I know when the chicken is cooked?
Use an instant-read thermometer to ensure the thickest part reaches 165°F (74°C) before serving.
- → Is this dish gluten-free?
Yes, all listed ingredients are naturally gluten-free, making this suitable for those with gluten sensitivities.
- → Can I make the sauce ahead of time?
Absolutely! Mix the honey mustard sauce and prep vegetables in advance to save time before cooking.
- → What sides pair well?
Crusty bread, wild rice, or a simple green salad make excellent companions to this hearty dish.