Sheet Pan Honey Mustard Chicken
A delicious and easy Sheet Pan Honey Mustard Chicken recipe, featuring chicken coated in a tangy-sweet honey mustard sauce with roasted vegetables like baby potatoes, carrots, and bell peppers. A minimal cleanup meal perfect for weeknights
Ingredients
- 1.5 pounds boneless skinless chicken thighs (or breasts)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 3 garlic cloves minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 pound baby potatoes halved
- 2 large carrots cut into 1-inch chunks
- 1 large red onion cut into wedges
- 1 bell pepper cut into chunks
- 2 tablespoons olive oil for vegetables
- Fresh herbs for garnish parsley, thyme, or rosemary
Instructions
- "Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil."
- "Whisk together Dijon mustard, honey, olive oil, whole grain mustard, garlic, apple cider vinegar, salt, pepper, and dried thyme to make the honey mustard sauce."
- "Place chicken in a bowl, coat with half of the honey mustard sauce, and let marinate for 15 minutes."
- "Toss baby potatoes, carrots, onion, and bell pepper with olive oil, salt, and pepper."
- "Place marinated chicken and vegetables on the sheet pan, brushing the chicken with the remaining honey mustard sauce. Bake for 25-30 minutes until chicken reaches 165°F (74°C)."
- "Remove from the oven, let rest for 5 minutes, and garnish with fresh herbs before serving."