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Crispy Sheet Pan Honey Mustard Chicken Recipe Easy Roasted Veggies Dinner

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A quick and easy sheet pan dinner featuring crispy honey mustard glazed chicken thighs and perfectly roasted vegetables, ideal for busy weeknights or unexpected guests.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 2 cups Brussels sprouts, halved (about 200g)
  • 2 medium carrots, peeled and cut into 1-inch chunks (about 150g)
  • 1 red onion, cut into wedges
  • Optional: 1 red bell pepper, sliced
  • Fresh thyme or rosemary sprigs
  • Cooking spray or extra olive oil for greasing the sheet pan

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, minced garlic, salt (about 1 teaspoon), and black pepper (about ½ teaspoon). Set aside.
  3. Pat the chicken thighs dry with paper towels. Place the thighs in the bowl with the marinade and toss to coat thoroughly. Let the chicken sit in the marinade for 10-15 minutes while you prep the veggies.
  4. In another bowl, toss the Brussels sprouts, carrots, red onion, and optional bell pepper with a drizzle of olive oil and a pinch of salt and pepper. Add a few sprigs of thyme or rosemary.
  5. Lightly grease your baking sheet with olive oil or cooking spray. Spread the marinated chicken thighs skin-side up evenly spaced on one half of the pan. Spread the veggies in a single layer on the other half.
  6. Place the pan in the preheated oven and roast for 25-30 minutes. At 15 minutes, gently stir or shake the veggies to promote even browning.
  7. Check doneness with a meat thermometer inserted into the thickest part of the chicken; it should read 165°F (74°C). If needed, roast an additional 5 minutes.
  8. Remove from oven and let the chicken rest for 5 minutes before serving.
  9. Serve the chicken alongside the roasted veggies, drizzling any pan juices over the top.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Use a meat thermometer to check doneness without cutting the chicken. Stir veggies halfway through roasting for even caramelization. Reheat leftovers in a 375°F oven to maintain crispiness.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, roasted veggies, easy chicken recipe, crispy chicken skin, weeknight dinner, one pan meal

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