Name: Easy Honey Mustard Chicken and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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

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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.