Sheet Pan Honey Mustard Chicken and Vegetables

Honey mustard chicken thighs roast with potatoes and carrots on one sheet pan for an easy, flavorful dinner ready in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb chicken thighs
• 1 lb potatoes
• 3 carrots
• 2 tbsp dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. Cut the potatoes into 1-inch pieces and the carrots into 1/2-inch-thick pieces. Toss them with the olive oil, 1/2 teaspoon salt, and the pepper on a rimmed sheet pan. (about 5 min) — 425°F
2. Roast the potatoes and carrots for 15 minutes, until they begin to soften and brown. (about 15 min) — 425°F
3. Stir the Dijon mustard, honey, and remaining 1/2 teaspoon salt together. Coat the chicken thighs evenly with the glaze. (about 3 min)
4. Move the vegetables aside and place the glazed chicken thighs on the sheet pan. Roast for 15 to 20 minutes, until the thickest part of each thigh reaches 165°F and the vegetables are tender. (about 20 min) — 425°F
5. Rest the chicken for 5 minutes, then serve with the roasted vegetables. (about 5 min)