Go Back
–+ servings

Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 592
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup mayonnaise (4 oz., $0.57)
  • 1 Tbsp Dijon mustard ($0.06)
  • 1 Tbsp yellow mustard ($0.02)
  • 3 Tbsp honey ($0.47)
  • 1 tsp apple cider vinegar ($0.01)
  • ⅛ tsp garlic powder ($0.01)
  • ⅛ tsp paprika ($0.01)
  • ½ tsp salt (divided, $0.02)
  • ½ tsp black pepper (divided, (freshly cracked) $0.08)
  • 4 chicken thighs (boneless, skinless (1.5lb, 680g) $3.52**)
  • 3 medium red potatoes (washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58)
  • 1 red onion (large dice (heaping 1 cup, 272g) $0.92)
  • 8 oz. green beans (trimmed (227g) $0.81)
  • 2 carrots (chopped, (heaping ½ cup, 142g) $0.29)
  • 2 Tbsp vegetable oil ($0.08)

Method
 

  1. Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
  2. In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
  3. Add the chicken thighs to the honey mustard and toss to coat.
  4. Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
  5. Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
  6. Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
  7. Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

Nutrition

Serving: 1gCalories: 592kcalCarbohydrates: 49gProtein: 27gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 707mgPotassium: 350mgFiber: 6gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly juicy chicken thighs, cook until they reach an internal temperature of 165°F; use a meat thermometer for accuracy and avoid overcooking.
  • If you want to save time, prep the veggies ahead of time and store them in the fridge for up to 24 hours before cooking—this way, you can just toss everything onto the sheet pan when you're ready to go.
  • To ensure the veggies roast evenly, cut them into similar sizes and arrange them in a single layer on the sheet pan; overcrowding can lead to steaming instead of roasting.
  • Substitute the green beans with asparagus or broccoli for a different flavor and texture; just adjust the cooking time slightly, as they may require less time to become tender.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for about 15 minutes to maintain the chicken's moisture and the veggies' texture.

Tried this recipe?

Let us know how it was!