One-Pan Honey Mustard Chicken (Printable Version)

Tender chicken thighs with honey mustard glaze, roasted carrots, potatoes for a simple, balanced dinner.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges

→ Honey Mustard Glaze

08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme

→ Garnish

14 - Fresh parsley, chopped (optional)

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme until smooth and well combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper on all sides.
04 - Place seasoned chicken thighs, carrots, potatoes, and red onion on the prepared sheet pan in a single layer, spacing evenly for optimal roasting.
05 - Brush half of the honey mustard glaze over chicken pieces. Drizzle remaining glaze over vegetables and toss to coat thoroughly.
06 - Place in preheated oven and roast for 35-40 minutes until chicken is golden brown and internal temperature reaches 165°F, stirring vegetables halfway through for even caramelization.
07 - Remove from oven and let chicken rest for 5 minutes. Garnish with fresh chopped parsley if desired. Serve hot.

# Cooking Tips:

01 -
  • One pan means one cleanup, which honestly might be the best part of weeknight cooking.
  • The honey mustard glaze caramelizes beautifully and tastes like you spent way more effort than you actually did.
  • Chicken thighs stay juicy and forgiving, even if you're not a precision timer.
  • Everything roasts together, so the vegetables pick up all those savory, tangy flavors.
02 -
  • Don't skip patting the chicken dry or you'll steam it instead of roast it, and that golden, crispy skin won't develop.
  • Stir those vegetables halfway through roasting, because the ones touching the hot pan will cook faster and could char if left alone.
03 -
  • Buy chicken thighs skin-on and bone-in from a butcher if you can, as they're often fresher and better quality than supermarket versions.
  • Let your glaze cool slightly before brushing it on the chicken, so it doesn't break down immediately in the high heat.
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