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Recipe by:

Elena SMITH

Sheet Pan Honey Mustard Chicken with Veggies

This Sheet Pan Honey Mustard Chicken is a delightful one-pan meal that combines flavorful chicken with roasted vegetables, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Chicken
  • 4 pieces chicken thighs, bone-in and skin-on
  • 4 pieces chicken drumsticks
Group: Marinade
  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. smoked paprika
  • Salt and pepper, to taste
Group: Vegetables
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 large carrots, sliced into 1-inch pieces
  • Fresh thyme, for garnish

Equipment

  • Large sheet pan
  • Mixing bowl
  • Whisk
  • Parchment paper

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. The mixture should be glossy and inviting.
  3. Place the chicken thighs and drumsticks in a large bowl or resealable plastic bag, and pour the honey mustard marinade over them. Make sure every piece is well-coated; let marinate for at least 30 minutes (or up to overnight).
  4. While the chicken is marinating, toss the halved Brussels sprouts and sliced carrots in a bit of olive oil, salt, and pepper.
  5. Arrange the marinated chicken on the prepared sheet pan, surrounding it with the seasoned vegetables. Bake for about 40-45 minutes, or until the chicken is cooked through.
  6. Let the dish rest for a few minutes. Sprinkle fresh thyme over the top before serving.

Notes

This recipe is perfect for holiday gatherings and cozy weeknight dinners. Leftovers taste even better the next day!