Honey Mustard Chicken Dinner (Printable Version)

Tender chicken with honey mustard glaze, roasted carrots, and baby potatoes for a flavorful, easy meal.

# Ingredient List:

→ 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)

# Directions:

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 well combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
04 - Distribute chicken thighs, carrots, potatoes, and red onion on the prepared sheet pan in a single layer.
05 - Brush half of the honey mustard glaze over the chicken pieces. Drizzle remaining glaze over vegetables and toss to coat thoroughly.
06 - Roast in oven for 35 to 40 minutes, until chicken is golden and cooked through with an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking for even roasting.
07 - Remove from oven and let chicken rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means your sink stays relatively happy and dinner cleanup feels like a minor miracle.
  • Chicken thighs stay impossibly juicy while the honey mustard creates this beautiful burnished glaze that tastes far more complicated than it actually is.
  • The whole meal comes together in under an hour, making it perfect for weeknights when you're tired but still want something that feels special.
02 -
  • Patting the chicken completely dry is non-negotiable because any moisture on the skin will steam rather than crisp, and crispy skin is the whole point of using thighs.
  • The vegetables need that midpoint stir because the ones underneath steam while the top ones can brown too quickly, and stirring solves this problem every single time.
03 -
  • If you love extra glaze, double the honey mustard mixture and reserve some raw to drizzle over the finished dish—the cooked glaze on the pan caramelizes into something thick and sticky, but that reserved glaze stays bright and tangy.
  • Chicken thighs cook beautifully from frozen if you're in a pinch, just add seven to ten minutes to your roasting time and everything still works out perfectly.
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