Description
SHEET PAN HONEY MUSTARD CHICKEN THIGHS AND VEGGIES is a delightful and easy-to-make dish that brings together the perfect balance of sweet and savory flavors in one convenient pan. This recipe features tender, juicy chicken thighs marinated in a zesty honey mustard sauce, paired with vibrant, roasted vegetables for a nutritious meal that the whole family will love. Ideal for busy weeknights or meal prep, this one-pan wonder requires minimal effort and clean-up, making it a favorite among home cooks. Enjoy a wholesome dinner that not only satisfies your taste buds but also looks stunning on your table!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup baby carrots
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper.
- Marinate chicken thighs in the mixture for at least 15 minutes.
- Prepare veggies by tossing them with olive oil, salt, and pepper.
- Arrange marinated chicken on one side of the sheet pan and veggies on the other.
- Roast for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (150g) with veggies
- Calories: 350
- Sugar: 9g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg