On weeknights when the schedule feels endless, turning to a reliable sheet pan dinner like Honey Mustard Chicken and Veggies brings a sense of calm to the kitchen. The chicken comes out juicy and glazed with that perfect sweet-tangy sauce. Meanwhile, the veggies roast to tender perfection alongside it. It’s the kind of meal that fills the home with warm aromas without demanding hours of attention.
This dish fits seamlessly into busy routines. It’s ready in under an hour from start to finish. Leftovers reheat beautifully for lunch the next day. They keep flavors intact. Families appreciate the balance of protein and vegetables. This makes it a go-to for nourishing dinners that everyone enjoys.
Why We Love This Recipe
- One-Pan Simplicity: Everything bakes together on a single sheet. This minimizes cleanup and effort for hectic evenings.
- Flavorful Balance: The honey mustard sauce delivers a sweet-savory glaze. It enhances the tender chicken and caramelized veggies.
- Family-Friendly Appeal: Nutritious potatoes, green beans, and carrots make it a wholesome option. Kids and adults alike will devour it.
- Quick Prep Time: Ready in just 45 minutes, it’s ideal for busy moms juggling work and home.
Easy Honey Mustard Chicken and Veggies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A simple one-pan sheet meal with tender honey mustard chicken thighs baked alongside potatoes, green beans, carrots, and red onions for an easy, flavorful dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (about 4–6 thighs)
- 1.5 lbs potatoes (e.g., baby potatoes or chopped larger potatoes)
- 1 large red onion, cut into wedges
- 1 cup green beans, trimmed
- 2 carrots, peeled and sliced or chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For the Honey Mustard Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
- Make the honey mustard sauce: In a medium bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, and paprika until smooth and well combined.
- Season the chicken: Add the chicken thighs to the honey mustard sauce and toss to coat them thoroughly.
- Prepare the vegetables: On the prepared sheet pan, arrange the cut potatoes, red onion wedges, trimmed green beans, and chopped carrots. Drizzle them with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables directly on the pan to ensure they are evenly coated, then spread them in a single layer.
- Assemble the sheet pan: Place the honey-mustard coated chicken thighs on top of the vegetables. Pour any remaining sauce from the bowl over the chicken.
- Roast: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
- Serve: Remove from the oven and divide evenly among plates.
Notes
- Use baby potatoes to save chopping time.
- Ensure chicken reaches 165°F internal temperature for safety.
- Adjust honey for sweetness preference.
Ingredients to make Honey Mustard Chicken and Veggies
Using fresh, quality ingredients elevates this Honey Mustard Chicken and Veggies into a standout meal. The tangy mustard pairs beautifully with honey’s sweetness. It also complements the veggies’ natural earthiness. Opting for good olive oil and mustards ensures vibrant flavors. These do not overpower the dish.
- Boneless, skinless chicken thighs – provides juicy, tender protein that absorbs the sauce beautifully; use bone-in if preferred for extra flavor.
- Potatoes – add hearty, starchy comfort that roasts to golden edges; baby potatoes work best to skip chopping.
- Red onion – brings a mild sweetness and color when wedged and caramelized.
- Green beans – offer crisp-tender freshness and a pop of green to balance the meal.
- Carrots – contribute natural sweetness and crunch when sliced.
- Olive oil – helps coat the veggies for even roasting and prevents sticking.
- Salt and freshly ground black pepper – essential seasonings to enhance all flavors simply.
- Mayonnaise – forms the creamy base of the sauce for richness.
- Dijon mustard – adds sharp, tangy depth to the honey mustard glaze.
- Yellow mustard – brings a classic mild bite to complement the Dijon.
- Honey – provides natural sweetness that balances the mustards’ tang.
- Apple cider vinegar – offers a subtle acidity to brighten the sauce.
- Garlic powder – infuses savory aroma without fresh chopping.
- Paprika – lends a smoky hint and vibrant color to the overall dish.
How to Make Honey Mustard Chicken and Veggies
Step 1: Preheat and prepare
Preheat your oven to 400°F and line a large sheet pan with parchment paper to make cleanup effortless. This setup ensures even baking and prevents sticking for the entire meal.
Step 2: Make the honey mustard sauce
In a medium bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, and paprika until smooth. The sauce should have a creamy, well-combined texture ready to coat everything.
Step 3: Season the chicken
Add the chicken thighs to the bowl of honey mustard sauce and toss them thoroughly to coat on all sides. Let them sit briefly to marinate while you prep the rest.
Step 4: Prepare the vegetables
Arrange the cut potatoes, red onion wedges, trimmed green beans, and chopped carrots on the sheet pan. Drizzle with olive oil, season with salt and black pepper, then toss to coat evenly before spreading in a single layer for optimal roasting.
Step 5: Assemble the sheet pan
Place the coated chicken thighs directly on top of the vegetables. Pour any remaining sauce over the chicken to ensure full flavor infusion during baking.
Step 6: Roast
Bake in the preheated oven for 25-30 minutes until the chicken reaches 165°F internally and the vegetables turn tender with lightly caramelized edges. Check for doneness to guarantee safety and perfect texture.
Step 7: Serve
Remove the pan from the oven and divide the Honey Mustard Chicken and Veggies evenly among plates for a complete, hot meal straight from the sheet.
Pro Tips for Success
- Use Baby Potatoes: Opt for them to cut down on prep time and achieve even, bite-sized roasting without extra chopping.
- Check Chicken Temp: Always verify 165°F internal temperature to ensure safe, juicy results every time.
- Adjust Sweetness Level: Tweak the honey amount slightly to suit your taste for a more or less tangy sauce.
- Toss Veggies Well: Coat them thoroughly in oil and seasoning on the pan for uniform flavor and caramelization.
How to Serve Honey Mustard Chicken and Veggies
Garnishes
I like sprinkling fresh chopped parsley or a squeeze of lemon over the top for a bright, herby lift that cuts through the sauce’s richness. Toasted nuts like almonds add a subtle crunch. They enhance the tender chicken without overwhelming the dish.
Side Dishes
A simple green salad with vinaigrette pairs perfectly. It offers lightness to balance the hearty veggies and protein. Crusty bread or rice soaks up the flavorful juices. This makes the meal feel even more satisfying on busy nights.
Creative Ways to Present
Arrange the components family-style on a large platter with the glazed chicken centered among the colorful roasted vegetables for an inviting spread. For a cozy touch, serve in shallow bowls. This captures the warm, caramelized aromas and encourages sharing.
Make Ahead and Storage
Storing Leftovers
I store any remaining Honey Mustard Chicken and Veggies in an airtight container in the fridge. They keep well for up to three days. This makes it easy to portion out for quick lunches without losing much flavor.
Freezing
Portion the cooled dish into freezer-safe bags or containers. Flatten them for space, and freeze for up to two months. Thaw overnight in the fridge before reheating. This maintains the chicken’s tenderness and veggie crispness.
Reheating
I reheat portions in the oven at 350°F for 10-15 minutes. Cover with foil to keep everything moist and prevent drying. For speed, the microwave works in short bursts. Stir midway, though the oven better preserves the caramelized edges.
