One-Pan Honey Mustard Chicken (Print View)

Tender chicken and seasonal veggies oven-roasted in a honey mustard glaze for a comforting family meal.

# Components:

→ Chicken and Vegetables

01 - 6 bone-in, skin-on chicken thighs (approximately 3 lbs)
02 - 2 cups baby carrots
03 - 2 cups Brussels sprouts, halved
04 - 1 large sweet potato (approximately 1 lb), peeled and cubed
05 - 1 red onion, cut into wedges
06 - 2 tablespoons olive oil
07 - Salt, to taste
08 - Black pepper, to taste

→ Honey Mustard Sauce

09 - 1/3 cup Dijon mustard
10 - 2 tablespoons whole-grain mustard
11 - 1/4 cup honey
12 - 2 tablespoons apple cider vinegar
13 - 2 cloves garlic, minced
14 - 1/2 teaspoon smoked paprika
15 - Pinch of cayenne pepper (optional)

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a mixing bowl, whisk together Dijon mustard, whole-grain mustard, honey, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper until well combined.
03 - Place chicken thighs, baby carrots, Brussels sprouts, sweet potato cubes, and red onion wedges on the prepared sheet. Drizzle olive oil over the vegetables and season all ingredients with salt and black pepper. Gently toss the vegetables to coat evenly and arrange the chicken thighs skin-side up among the vegetables.
04 - Brush half of the honey mustard sauce evenly over the chicken and vegetables, reserving the remaining sauce for later use.
05 - Roast for 25 minutes. Remove from the oven, brush chicken and vegetables with the remaining sauce, then return to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
06 - Let the pan rest for 5 minutes. Garnish with chopped fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Quick prep means weekday dinner is on the table in under an hour
  • All cooks on one sheet pan so the cleanup is minimal
  • Packed with cozy seasonal flavors that taste like fall in every bite
  • Perfect for feeding a family or serving company without fuss
02 -
  • Naturally gluten free and dairy free so it fits many diets
  • Meal preps well and stays just as tasty the next day
  • Versatile recipe you can change up the vegetables or use drumsticks instead
03 -
  • Use an instant-read thermometer for perfect juicy chicken every time
  • Let the chicken rest after roasting to keep it moist For veggies caramelized edges do not overcrowd your pan and use high heat Brushing with half the sauce at the start and the rest later means you get a rich glaze without burning the honey

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