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Easy One-Pan Honey Mustard Chicken and Vegetables

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A quick and easy one-pan meal featuring juicy honey mustard glazed chicken thighs and roasted vegetables, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on, about 1.5 pounds)
  • 12 ounces baby potatoes, halved (about 3/4 pound)
  • 2 medium carrots, peeled and cut into chunks
  • 8 ounces green beans, trimmed (about 1/2 pound)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper to make the honey mustard sauce.
  3. Pat the chicken thighs dry with paper towels.
  4. Halve the baby potatoes and cut the carrots into roughly 2-inch chunks. Trim the green beans and keep separate.
  5. Toss the chicken and potatoes in half of the honey mustard sauce.
  6. Arrange the chicken skin-side up on one side of a large rimmed baking sheet and spread the potatoes around it, leaving space for air circulation.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven, add the carrots, and toss them with the remaining honey mustard sauce. Return the pan to the oven.
  9. After 10 minutes, add the green beans, toss gently to coat, and roast for a final 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  10. If using, scatter fresh thyme or rosemary sprigs over the pan in the last 5 minutes of roasting.
  11. Remove from oven and let rest for 5 minutes before serving.
  12. Optional: For crispier skin, broil for 2-3 minutes watching carefully to avoid burning.

Notes

Pat chicken dry to ensure crispy skin. Do not overcrowd the pan to avoid steaming. Add vegetables in stages based on cooking time to ensure even roasting. Rest chicken after cooking to lock in juices. Broil briefly if skin is not crispy enough. Can substitute chicken breasts or other vegetables as desired. Use organic honey for best flavor. Reheat leftovers in oven to maintain crispiness.

Nutrition

Keywords: one-pan, honey mustard chicken, roasted vegetables, quick dinner, easy recipe, weeknight meal, chicken thighs, healthy dinner

Find it online: https://tastytuck.com/easy-one-pan-honey-mustard-chicken-and-vegetables-recipe-for-quick-dinners/