Print

Easy One-Pan Honey Mustard Chicken and Vegetables

one-pan honey mustard chicken - featured image
Print Recipe

A quick and healthy one-pan meal featuring juicy chicken thighs and caramelized vegetables coated in a sweet and tangy honey mustard glaze. Perfect for busy weeknights with minimal prep and cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 cups baby potatoes, halved (red or yellow)
  • 1 cup baby carrots, peeled
  • 1 red bell pepper, chopped into chunks
  • 1 cup green beans, trimmed
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil (plus more for drizzling veggies)
  • 1 teaspoon apple cider vinegar
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Optional: pinch of smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, pepper, and thyme until smooth. Set aside about 2 tablespoons of the sauce for drizzling later.
  3. In a large bowl, toss baby potatoes, carrots, bell pepper chunks, and green beans with a drizzle of olive oil, salt, and pepper. Spread them evenly on your baking sheet or roasting pan.
  4. Pat the chicken thighs dry with paper towels. Brush each piece generously with the honey mustard sauce, then nestle the chicken on top of the vegetables in the pan, skin side up.
  5. Place the pan in the oven and roast for 35-40 minutes. About halfway through (around 20 minutes), use tongs to carefully turn the vegetables for even cooking. Baste the chicken with some pan juices or reserved sauce if desired.
  6. Check for doneness: chicken should reach an internal temperature of 165°F (75°C) and have golden, crisp skin; vegetables should be tender and caramelized at the edges.
  7. Remove the pan from the oven, drizzle the reserved honey mustard sauce over the chicken and veggies, and let rest for 5 minutes before serving.

Notes

Patting the chicken dry before roasting is essential for crispy skin. Use high heat (425°F) to caramelize the glaze and veggies without drying out the chicken. Turn vegetables halfway through cooking for even roasting. If veggies cook faster, loosely cover chicken with foil to prevent over-browning. Reheat leftovers in oven or skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: one-pan, honey mustard, chicken thighs, roasted vegetables, quick dinner, healthy, easy recipe, weeknight meal

Find it online: https://sweetstirring.com/easy-one-pan-honey-mustard-chicken-and-vegetables-recipe-for-quick-healthy-dinners/