This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.Step-by-step photos can be seen below the recipe card.
3mediumred potatoeswashed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58
1red onionlarge dice (heaping 1 cup, 272g) $0.92
8oz.green beanstrimmed (227g) $0.81
2carrotschopped, (heaping ½ cup, 142g) $0.29
2Tbspvegetable 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.
*Making this homemade honey mustard is cost-effective and delicious. If you have a bottle of honey mustard sauce already on hand, you can use that, but I recommend trying to make it!**Depending on the thickness of your chicken thighs, they may take less or more time to cook in the oven. The most important part is that they reach an internal temperature of 165°F.