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.
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
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.
Notes
For extra crispy skin, broil for the last few minutes of cooking.
Swap in seasonal vegetables like Brussels sprouts or zucchini.
Let veggies dry well if using frozen ones to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + veggies
- Calories: 510
- Sugar: 8g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 135mg
Keywords: one pan chicken, honey dijon chicken, roasted vegetables