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Easy Crispy Honey Mustard Chicken Sheet Pan Dinner

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A quick and easy sheet pan dinner featuring crispy honey mustard glazed chicken thighs paired with roasted veggies, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (for chicken)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 cups baby potatoes, halved (about 300 g)
  • 1 cup baby carrots (about 150 g)
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for veggies)
  • Salt and pepper to season veggies

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together Dijon mustard, honey, apple cider vinegar, smoked paprika, and garlic powder until smooth. Set aside.
  3. Pat dry the chicken thighs with paper towels. Rub each with olive oil, then season generously with salt and pepper.
  4. Brush the honey mustard glaze all over the chicken thighs, including under the skin where possible.
  5. In a large bowl, toss halved baby potatoes, baby carrots, sliced red bell pepper, and red onion wedges with olive oil, salt, and pepper.
  6. Spread the veggies evenly on a large rimmed sheet pan, leaving space for the chicken.
  7. Arrange the chicken thighs skin-side up on the sheet pan among the veggies.
  8. Bake for 30-35 minutes, or until the chicken skin is crispy and a meat thermometer inserted into the thickest part reads 165°F (74°C). Veggies should be tender and caramelized at the edges.
  9. Optional: Broil for 2-3 minutes if you want extra crispy skin, watching closely to avoid burning.
  10. Rest the chicken for 5 minutes before serving to lock in juices.
  11. Serve immediately with the roasted veggies on the side.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Use high heat (425°F) for best results. Rotate the pan halfway through baking for even cooking. Broil briefly if extra crispiness is desired. Parboil potatoes for 5 minutes if they take longer to cook. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispiness.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, crispy chicken, easy weeknight meal, roasted veggies, one-pan meal, gluten-free

Find it online: https://tastypierecipes.com/easy-crispy-honey-mustard-chicken-sheet-pan-dinner-recipe-for-perfect-weeknight-meals/