Name: Sheet Pan Honey Dijon Chicken with Veggies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 6 bone-in skin-on chicken thighs; 0.25 cup Dijon mustard; 2 tablespoons honey; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 3 cloves garlic minced; 1 teaspoon dried thyme; Salt and black pepper to taste; 1 pound baby potatoes halved; 2 cups broccoli florets; 2 large carrots sliced; 1 red onion cut into wedges

When weeknights get hectic but your cravings still lean toward something wholesome and flavorful, this Sheet Pan Honey Dijon Chicken with Veggies is a total lifesaver. It delivers on every level: juicy chicken thighs glazed in a tangy-sweet honey Dijon sauce, perfectly roasted vegetables, and a hands-free cooking method that leaves minimal mess behind.

Everything cooks together on a single sheet pan, letting the oven do the heavy lifting while you unwind. Whether you’re feeding your family or prepping lunches for the week, this dish brings comfort and vibrant flavor with minimal effort.

What Kind of Chicken Should I Use for Sheet Pan Honey Dijon Chicken?

Bone-in, skin-on chicken thighs are the top choice here. They stay juicy, absorb the honey Dijon glaze beautifully, and get that irresistible golden skin in the oven. If you prefer chicken breasts, just be sure to adjust the cook time slightly to prevent drying out. You can also go boneless if you’re looking to speed things up.

Ingredients for the Sheet Pan Honey Dijon Chicken with Veggies

6 bone-in, skin-on chicken thighs
1/4 cup Dijon mustard
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper, to taste
1 pound baby potatoes, halved
2 cups broccoli florets
2 large carrots, sliced
1 red onion, cut into wedges

Sheet Pan Honey Dijon Chicken with Veggies (1)

How To Make the Sheet Pan Honey Dijon Chicken with Veggies

Step 1: Make the Honey Dijon Marinade

In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic, thyme, salt, and pepper until smooth and emulsified.

Step 2: Marinate the Chicken

Place the chicken thighs in a large bowl or zip-top bag. Pour in half of the marinade and toss to coat. Let it marinate for at least 30 minutes, or overnight in the fridge for best flavor.

Step 3: Preheat the Oven and Prep the Veggies

Preheat your oven to 425°F (220°C). On a large sheet pan, toss the potatoes, carrots, broccoli, and red onion with a drizzle of olive oil, salt, pepper, and a spoonful of the reserved marinade (not the one that touched raw chicken).

Step 4: Arrange and Bake

Nestle the marinated chicken thighs among the veggies on the sheet pan. Brush with a bit more marinade. Bake for 35-40 minutes, or until the chicken reaches an internal temp of 165°F and the veggies are tender and golden.

Step 5: Broil for a Golden Finish

If desired, broil for the last 2-3 minutes to get extra crispy chicken skin and caramelized edges on the veggies.

Serving and Storing Sheet Pan Honey Dijon Chicken

This dish is complete on its own, but it pairs beautifully with a side of rice, quinoa, or even warm crusty bread to soak up the extra sauce. For storing, let everything cool completely and refrigerate in an airtight container for up to 4 days. It reheats well in the oven or microwave—just be sure not to overcook the chicken.

Frequently Asked Questions

How can I make this recipe spicier?

Add a teaspoon of crushed red pepper flakes to the marinade or a dash of hot sauce for a subtle kick.

Can I use frozen vegetables?

Yes, but be sure to thaw and pat them dry first to avoid excess moisture.

Is this dish gluten-free?

It can be! Just double-check your Dijon mustard and vinegar for any hidden gluten-containing ingredients.

Can I swap out the veggies?

Absolutely. Try Brussels sprouts, zucchini, or sweet potatoes for seasonal twists.

What should I do with leftovers?

Use leftover chicken and veggies in wraps, salads, or grain bowls for easy lunches.

Can I double the recipe?

Definitely. Just use two sheet pans to avoid overcrowding, and rotate them halfway through baking.

Want More Chicken Dinner Ideas?

If this one-pan wonder hits the spot, here are more flavorful favorites you might love:

Creamy Garlic Chicken Breasts for a cozy skillet classic.
Marry Me Chicken Pasta when you’re craving creamy comfort.
Creamy Tuscan Sausage Pasta for a decadent, sun-dried tomato twist.
One-Pan Chicken with Buttered Noodles for buttery simplicity.
Slow Cooker Creamy Ranch Chicken for a set-it-and-forget-it option.

📌 Save this recipe to your Pinterest dinner board so it’s just a click away on busy nights: Nina Dishes on Pinterest

Tried it? Tell me how it went! Did you stick with chicken thighs or mix it up? Did your veggies get that perfect roast? I’d love to hear your tips, tweaks, and how you made this recipe your own.

Got questions? Drop them below so we can cook smarter together!

Sheet Pan Honey Dijon Chicken with Veggies

Author: Nina Klatten
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

This Sheet Pan Honey Dijon Chicken with Veggies is a flavorful, fuss-free dinner perfect for busy weeknights. Juicy chicken thighs are glazed in a sweet and tangy honey mustard sauce, nestled among crisp-tender roasted vegetables for a well-rounded meal—all baked on a single sheet pan.

Instructions

1. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic, thyme, salt, and pepper until smooth.

2. Place chicken thighs in a bowl or zip-top bag. Add half of the marinade and coat well. Marinate for at least 30 minutes or overnight.

3. Preheat oven to 425°F (220°C). On a sheet pan, toss potatoes, carrots, broccoli, and red onion with olive oil, salt, pepper, and a spoonful of the reserved marinade.

4. Arrange marinated chicken thighs on the sheet pan among the veggies. Brush with more marinade.

5. Bake for 35–40 minutes, until chicken reaches 165°F internally and veggies are golden.

6. Optional: Broil for 2–3 minutes at the end for crispier chicken skin and caramelized edges.

7. Serve hot and enjoy with rice or bread, or store leftovers for up to 4 days.