Print

Easy Crispy Sheet Pan Honey Mustard Chicken Recipe with Veggies

easy crispy sheet pan honey mustard chicken - featured image
Print Recipe

A quick and easy sheet pan recipe featuring crispy skin-on chicken thighs glazed with a sweet and tangy honey mustard sauce, roasted alongside caramelized vegetables for a flavorful, fuss-free meal.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional)
  • 1 tablespoon olive oil (for chicken)
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 teaspoon cornstarch
  • 2 cups baby potatoes, halved (Yukon gold or red potatoes)
  • 1 cup baby carrots (or regular carrots sliced thickly)
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 tablespoon olive oil (for vegetables)
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or rosemary (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard (if using), olive oil, garlic powder, smoked paprika, salt, and pepper until smooth and glossy.
  3. Pat the chicken thighs dry with paper towels. Sprinkle cornstarch evenly over the chicken and rub it in gently.
  4. Toss the chicken in the honey mustard mixture, coating each piece well. Let sit for about 10 minutes.
  5. In a separate bowl, combine baby potatoes, carrots, bell pepper, and onion. Drizzle with olive oil, sprinkle with salt, pepper, and dried thyme or rosemary if using. Toss to coat evenly.
  6. Line a rimmed sheet pan with parchment paper or a silicone baking mat.
  7. Arrange the vegetables in a single layer on the sheet pan, leaving space for the chicken.
  8. Place the chicken thighs skin-side up among the vegetables, ensuring not to overcrowd the pan.
  9. Roast in the preheated oven for 30-35 minutes. About halfway through (15 minutes), use tongs to gently flip the vegetables for even browning, keeping chicken skin-side up.
  10. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crisp. Vegetables should be tender with caramelized edges.
  11. Remove from oven and let rest for 5 minutes before serving.

Notes

Dry chicken skin thoroughly before seasoning to ensure crispiness. Toss chicken with cornstarch to enhance crisp texture. Avoid overcrowding the pan to prevent steaming. Flip vegetables halfway through roasting for even caramelization. Watch the honey glaze near the end to prevent burning; tent with foil if needed. Let chicken rest 5 minutes before serving. For gluten-free, ensure mustard and cornstarch are gluten-free. Variations include swapping potatoes for sweet potatoes or low-carb veggies like broccoli.

Nutrition

Keywords: honey mustard chicken, sheet pan chicken, crispy chicken thighs, roasted vegetables, easy dinner, weeknight meal, one-pan meal, gluten-free

Find it online: https://pokirecipes.com/easy-crispy-sheet-pan-honey-mustard-chicken-recipe-with-veggies/