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–+ 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.
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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 cooked chicken, use a meat thermometer to check for an internal temperature of 165°F; this ensures it’s safe to eat and juicy.
  • To prevent the chicken from drying out, avoid overcooking by checking it at the 25-minute mark, especially if your oven runs hot.
  • If you don’t have mayonnaise, Greek yogurt works as a great substitute for the sauce, adding creaminess with a tangy twist.
  • For a quicker prep, chop your veggies ahead of time and store them in the fridge; they can be ready to go when you are.
  • This dish keeps well in the fridge for up to 3 days; reheat in a 350°F oven for about 15 minutes to maintain the chicken’s tenderness and the veggies’ texture.

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