Sheet Pan Honey Mustard Chicken Thighs and Veggies
A delicious and easy all-in-one meal featuring juicy chicken thighs glazed with honey mustard and roasted alongside vibrant mixed vegetables.
Ingredients
For the chicken
- 4 pieces chicken thighs Preferably skin-on for extra flavor.
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon olive oil Additional olive oil for drizzling veggies.
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the vegetables
- 2 cups mixed vegetables E.g., bell peppers, broccoli, carrots.
- 1 teaspoon dried herbs E.g., thyme or rosemary.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.
Cooking
- Place chicken thighs on a sheet pan and brush them with the honey mustard mixture.
- Arrange mixed vegetables around the chicken and drizzle them with olive oil. Season with salt, pepper, and dried herbs.
- Roast in the oven for about 25-30 minutes or until the chicken is cooked through and vegetables are tender.
Serving
- Serve warm and enjoy your healthy family meal!
Notes
For extra crispy chicken skin, broil for a couple of minutes at the end of cooking. Feel free to swap out the mixed vegetables for your favorites, such as zucchini or asparagus. Marinate the chicken in the honey mustard mixture for a few hours or overnight for deeper flavor.