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Easy Crispy Sheet Pan Honey Mustard Chicken Recipe for Perfect Weeknight Dinners

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A quick and easy sheet pan recipe featuring crispy honey mustard chicken thighs roasted alongside fresh vegetables, perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby potatoes, halved (Yukon gold recommended)
  • 1 cup baby carrots or sliced regular carrots
  • 1 cup green beans, trimmed
  • 1 small red onion, cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional: fresh thyme or rosemary sprigs

Instructions

  1. Preheat your oven to 425°F (220°C). Let it fully heat while you prep (about 10 minutes).
  2. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard (if using), olive oil, minced garlic, smoked paprika, salt, and pepper until glossy and pourable.
  3. In a large bowl, toss baby potatoes, carrots, green beans, and red onion with olive oil, salt, pepper, and fresh herbs if using until evenly coated.
  4. Spread the vegetables evenly in a single layer on a large rimmed sheet pan, leaving space for the chicken.
  5. Pat the chicken thighs dry with paper towels. Brush or spoon the honey mustard sauce generously over each piece, getting under the skin if possible.
  6. Nestle the coated chicken thighs skin-side up among the vegetables on the sheet pan. Drizzle any leftover sauce over the veggies.
  7. Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C), the skin is golden and crispy, and the vegetables are tender and caramelized. Halfway through, gently stir the vegetables to cook evenly.
  8. If desired, broil for an additional 2-3 minutes to crisp the chicken skin further, watching closely to avoid burning.
  9. Remove from oven and let the chicken rest for 5 minutes to redistribute juices.
  10. Serve the chicken and roasted vegetables warm, drizzled with any pan juices.

Notes

Pat chicken skin dry before applying sauce for extra crispiness. Avoid overcrowding the pan to prevent steaming. Broil for 2-3 minutes at the end for crispier skin if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness. Variations include swapping baby potatoes for cauliflower for a low-carb option or adding cayenne pepper for heat.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, crispy chicken, easy weeknight dinner, roasted vegetables, family meal, quick dinner

Find it online: https://rowanrecipes.com/easy-crispy-sheet-pan-honey-mustard-chicken-recipe-for-perfect-weeknight-dinners/