One-pan meals are always a hit in my house. They’re easy to make, cleanup is SO quick, and when they’re made with simple, wholesome ingredients like this Sheet Pan Honey Mustard Chicken and Veggies, they’re super budget-friendly. I seriously love how the honey mustard sauce transforms the chicken thighs and hearty vegetables into something so flavorful it feels like more than just a weeknight dinner. This recipe has quickly become one of my partner’s favorite sheet pan meals, and I must agree…it’s a winner for everyone!
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Roasted Honey Mustard Chicken with Vegetables
This recipe is all about juicy chicken thighs coated in our homemade honey mustard sauce, which is now one of my kitchen staples. The sauce has the best sweet, mustardy, tangy balance, and it goes incredibly well with the roasted chicken and vegetables. For the veggie mix, I use red potatoes, red onion, green beans, and carrots for a mix of colors, textures, and flavors. Everything roasts together in one pan, which means the veggies cook while soaking in that honey mustard goodness. After about 30 minutes in the oven, you’ve got a full, satisfying meal ready to go!
Budget-Saving Tip
Chicken thighs are my go-to! I like buying a big pack to save money, freezing the extra, then pulling them out as I need them. You could also try bone-in chicken thighs, but they will take longer to cook through. Or, feel free to use chicken breasts or even try pork chops if that’s what you’ve got. Chicken is done once it reaches 165°F internally, while pork is done when it reaches 145°F. This is a super fun and cheap recipe!
Sheet Pan Honey Mustard Chicken and Veggies
Servings 4 servingsIngredients
Honey Mustard Sauce*
- ½ cup mayonnaise (4 oz., $0.57)
- 1 Tbsp Dijon mustard ($0.06)
- 1 Tbsp yellow mustard ($0.02)
- 3 Tbsp honey ($0.47)
- 1 tsp apple cider vinegar ($0.01)
- ⅛ tsp garlic powder ($0.01)
- ⅛ tsp paprika ($0.01)
- ½ tsp salt (divided, $0.02)
- ½ tsp black pepper (divided, (freshly cracked) $0.08)
Chicken and Veggies
- 4 chicken thighs (boneless, skinless (1.5lb, 680g) $3.52**)
- 3 medium red potatoes (washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58)
- 1 red onion (large dice (heaping 1 cup, 272g) $0.92)
- 8 oz. green beans (trimmed (227g) $0.81)
- 2 carrots (chopped, (heaping ½ cup, 142g) $0.29)
- 2 Tbsp vegetable oil ($0.08)
Instructions
- Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
- In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
- Add the chicken thighs to the honey mustard and toss to coat.
- Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
- Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
- Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.
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Equipment
- Medium Bowl
- 15 x 12'' Sheet Pan
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Sheet Pan Honey Mustard Chicken and Veggies step-by-step photos
Gather all of your ingredients and preheat your oven to 400°F.
Make the honey mustard sauce: Add ½ cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, ⅛ tsp garlic powder, ⅛ tsp paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper to a bowl. Mix until smooth and combined.
Coat the chicken: Add 4 boneless, skinless chicken thighs to the sauce and toss to coat.
Season the veggies: Add 3 diced red potatoes (medium cube), 1 diced red onion (large dice), 8 oz. trimmed green beans, and 2 chopped carrots to an oven-safe sheet pan. Drizzle the veggies with 2 Tbsp vegetable oil, then sprinkle over the remaining ¼ tsp salt and ¼ tsp black pepper. Toss to coat and lay the vegetables flat in the pan.
Add the chicken: Place the honey and mustard chicken on top of the vegetables. Now pour all the honey mustard sauce on top of the chicken.
Bake: Place the sheet pan in the preheated oven and cook for 25-30 minutes. The internal temperature of the chicken should read 165°F on a meat thermometer once done. Remove the pan from the oven, evenly divide the veggies and chicken between four plates, and serve!
Recipe Success Tips & Suggestions
- Cut the veggies evenly so they roast at the same rate. As everything bakes, some of the honey mustard sauce melts down and combines with the chicken juices, helping the vegetables cook until they’re perfectly fork-tender. However, if your vegetables need a little extra time, chicken thighs are pretty forgiving and can stay in the oven a bit longer without drying out (unlike chicken breasts, which are leaner and less fatty).
- Lay the vegetables flat in the sheet pan. This also helps each veggie cook through evenly!
- You can’t go wrong with red potatoes, but you can also use sweet potatoes or any other kind of potatoes. I haven’t met a potato I haven’t liked! Red potatoes have a pretty thin skin, so I don’t peel them. You may want to peel potatoes with a thicker skin (such as Russets or sweet potatoes).
- You can also customize your honey mustard sauce. Try adding different spices or mustards. I’m a big fan of stone-ground mustard, so you can add it if you have some!
- Got vegetables in the fridge that need to be used up? Toss them on the sheet pan to make this meal even more veggie-packed! Just keep in mind that quicker-cooking vegetables (think tomatoes, zucchini, or squash) should be added halfway through so they don’t burn or turn mushy in the oven.
Serving Suggestions
This sheet pan honey mustard chicken bake already has meat, potatoes, and veg, so it’s already pretty well-rounded and filling as is. Of course, you can finish it off with a simple side salad or a basket of warm dinner rolls for an easy midweek spread. Yum!
Storage & Reheating
Store your leftover honey mustard chicken and vegetables in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave, in a skillet (with a little oil), or in a 350°F oven until heated through (add everything to a baking dish and cover with foil). As for freezing, the chicken should freeze well for up to 3 months. You can also freeze the veggies; however, they’ll turn out much softer after thawing (potatoes, in particular, can become a little mealy). Let everything thaw in the fridge overnight before reheating.
