Sheet Pan Honey Mustard Chicken Thighs with Roasted Vegetables
"A simple and flavorful one-pan meal featuring tender chicken thighs coated in a sweet and tangy honey mustard glaze, roasted alongside vibrant broccoli and carrots. Perfect for a quick weeknight dinner."
Ingredients
All Steps
- 1
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a medium bowl, whisk together honey, Dijon mustard, 1 tbsp olive oil, garlic powder, paprika, 0.5 tsp salt, and 0.25 tsp black pepper.
- 3
Add chicken thighs to the bowl with the marinade, tossing to coat thoroughly. Let marinate for at least 10 minutes, or up to 30 minutes if time allows.
- 4
On the prepared baking sheet, arrange broccoli florets and sliced carrots. Drizzle with the remaining 1 tbsp olive oil, and season with the remaining 0.25 tsp salt and 0.25 tsp black pepper. Toss to coat.
- 5
Push the vegetables to one side of the baking sheet. Place the marinated chicken thighs in a single layer on the other side.
- 6
Bake for 20-25 minutes, or until chicken is cooked through (internal temperature 74°C/165°F) and vegetables are tender-crisp. For a more caramelized glaze, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- 7
Serve immediately.