Description
SHEET PAN HONEY MUSTARD CHICKEN THIGHS AND VEGGIES is the ultimate one-pan dinner that combines succulent chicken thighs with a medley of colorful roasted vegetables, all drizzled in a delicious honey mustard marinade. This easy-to-make dish is perfect for busy weeknights or special occasions, requiring just minimal prep and cleanup. The balance of sweet and tangy flavors makes it a crowd-pleaser for the whole family. Get ready to enjoy a wholesome meal that’s not only flavorful but also packed with nutrients!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup baby carrots
Instructions
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper.
- Marinate the chicken thighs in the honey mustard mixture for at least 15 minutes or overnight for deeper flavor.
- In a mixing bowl, toss broccoli, bell pepper, red onion, and baby carrots with olive oil, salt, and pepper.
- Arrange marinated chicken on one side of the sheet pan and veggies on the other side.
- Roast for about 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with veggies (approximately 300g)
- Calories: 410
- Sugar: 7g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 130mg