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Easy One-Pan Honey Mustard Chicken Recipe with Roasted Vegetables for Perfect Weeknight Dinner

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A quick and easy one-pan honey mustard chicken with roasted vegetables that delivers juicy, flavorful chicken and perfectly roasted veggies with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (can use boneless if preferred)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups halved baby potatoes (about 10 ounces)
  • 2 cups carrot sticks (about 9 ounces)
  • 2 cups broccoli florets (about 5 ounces)
  • Salt and black pepper to taste
  • Optional: dried thyme or rosemary

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and black pepper.
  3. Trim and pat dry the chicken thighs. Season lightly with salt and pepper.
  4. Add halved baby potatoes and carrot sticks to the marinade bowl and coat evenly with half of the marinade.
  5. Spread the potatoes and carrots on a rimmed baking sheet in a single layer. Place the chicken thighs on top, skin-side up.
  6. Brush the chicken with the remaining marinade, making sure to get under the skin where possible.
  7. Scatter broccoli florets around the pan, drizzle with a little olive oil, and season with salt and pepper.
  8. Optionally sprinkle dried thyme or rosemary over everything.
  9. Roast in the oven for 30 to 35 minutes until chicken skin is golden and crisp, veggies are tender, and potatoes are fork-tender.
  10. Check that chicken reaches an internal temperature of 165°F (74°C). If veggies need more time, remove chicken and roast veggies for an additional 5-10 minutes.
  11. Let the chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry before marinating for crispiness. Avoid overcrowding the pan to prevent soggy veggies. Marinate chicken for 15-20 minutes at room temperature. Add broccoli midway or scatter on top to avoid burning. Tent chicken with foil if skin browns too fast. Rest chicken 5 minutes before serving to lock in juices.

Nutrition

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

Find it online: https://evabake.com/easy-one-pan-honey-mustard-chicken-recipe-with-roasted-vegetables-for-perfect-weeknight-dinner/