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Sheet Pan Honey Mustard Chicken

This Sheet Pan Honey Mustard Chicken is an easy one pan dinner made with juicy chicken and roasted vegetables coated in a sweet and tangy honey mustard sauce. It is simple to prepare, full of flavor, and perfect for busy weeknights with minimal cleanup.
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Prep Time 15 minutes
Cook Time 34 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 2 tbsp mustard
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 cup broccoli florets

Method
 

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a bowl, mix honey, mustard, olive oil, garlic, salt, pepper, and paprika until smooth.
  3. Pat chicken dry and place it on one side of the sheet pan. Add potatoes, carrots, and broccoli around it.
  4. Pour the sauce over the chicken and vegetables. Toss vegetables lightly to coat and spread everything evenly.
  5. Bake for 30 to 40 minutes, flipping vegetables halfway through cooking, until chicken is fully cooked and vegetables are tender and slightly crispy.
  6. Remove from oven and let rest for 5 minutes before serving. Spoon extra sauce over the top if desired.

Notes

  • Make sure vegetables are not crowded on the pan
  • Cut potatoes small for even cooking
  • Adjust seasoning based on taste
  • Store leftovers in the refrigerator for up to 3 days