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.