Honey Mustard Chicken Carrots (Print View)

Tender chicken thighs glazed with honey mustard, roasted alongside carrots and potatoes for a balanced dish.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges

→ Honey Mustard Glaze

08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme

→ Garnish

14 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme until well combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
04 - Arrange chicken thighs, carrots, potatoes, and red onion on the prepared sheet pan in a single layer with even spacing.
05 - Brush half of the honey mustard glaze over the chicken pieces. Drizzle the remaining glaze over the vegetables and toss gently to coat.
06 - Roast in the oven for 35 to 40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through for even roasting.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with chopped parsley if desired and serve hot.

# Expert Advice:

01 -
  • One pan means one thing to wash, which honestly changes everything on a busy night.
  • Chicken thighs stay juicy and forgiving, so even if you're not timing things perfectly, dinner still works out.
  • The honey mustard glaze tastes like you fussed, but you literally whisked five ingredients together.
  • Roasted vegetables get caramelized edges while the chicken cooks, so nothing's steamed or sad.
02 -
  • Bone-in, skin-on chicken thighs are forgiving in a way boneless breasts simply aren't—I learned this after one too many dry sheet pan disasters and never looked back.
  • Patting the chicken dry before seasoning actually changes the texture of your final result; wet chicken steams instead of roasts, and the difference is everything.
03 -
  • If your sheet pan has edges that have seen better days, parchment paper becomes non-negotiable—it ensures nothing sticks and saves you from scrubbing when you're already tired.
  • Chicken temperature matters for safety, but also for tenderness; a meat thermometer takes the guesswork out and costs about three dollars, which might be the best kitchen investment you'll ever make.
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