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Easy Crispy Sheet Pan Honey Mustard Chicken Recipe with Vegetables

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A fuss-free, tasty sheet pan meal featuring crispy honey mustard glazed chicken thighs roasted alongside tender vegetables, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds / 700 to 900 grams)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon fresh or dried thyme (optional)
  • Salt and black pepper to taste
  • 1 pound baby potatoes, halved (Yukon Gold recommended)
  • 2 medium carrots, peeled and cut into sticks
  • 1 cup broccoli florets (fresh or frozen)
  • 1 medium red onion, cut into wedges
  • Optional garnish: fresh parsley, chopped

Instructions

  1. Preheat oven to 425°F (220°C) and allow it to come to temperature for 15 minutes.
  2. In a mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper to create the marinade.
  3. Pat chicken thighs dry with paper towels. Toss chicken in half of the honey mustard sauce, coating evenly. Let sit for 10 to 15 minutes while prepping vegetables.
  4. In another bowl, toss baby potatoes, carrots, broccoli florets, and red onion with the remaining honey mustard sauce until well coated.
  5. Arrange chicken thighs skin-side up on a rimmed sheet pan, spaced out to avoid steaming. Surround with vegetables in a single layer.
  6. Roast in the oven for 30-35 minutes until chicken reaches an internal temperature of 165°F (75°C), skin is golden and crispy, and vegetables are tender and caramelized. Toss vegetables gently halfway through cooking if desired.
  7. Optional: Broil for 2-3 minutes at the end for extra crispy chicken skin, watching carefully to avoid burning.
  8. Remove from oven and let chicken rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Pat chicken dry before marinating for crispier skin. Avoid overcrowding the pan to prevent steaming. Use a meat thermometer to ensure chicken reaches 165°F. Parboil potatoes for 5 minutes if they take longer to cook. Broil at the end for extra crispiness but watch carefully to avoid burning. Leftovers reheat best in a 350°F oven for 10-15 minutes to maintain crisp skin; avoid microwaving.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, crispy chicken thighs, roasted vegetables, easy chicken recipe, one pan meal, family dinner, quick dinner

Find it online: https://zorbmeal.com/easy-crispy-sheet-pan-honey-mustard-chicken-recipe-with-vegetables/