Baked Honey-Mustard Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent chicken thighs glazed with a sweet-tangy honey-mustard sauce, roasted alongside caramelized carrots and parsnips for a balanced weeknight dinner. This American-inspired sheet-pan recipe, ready in about 50 minutes, pairs Chicken thighs, Dijon mustard, Honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 480 cal/serving

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Ingredients

1.5 pounds Chicken thighs
3 tablespoons Dijon mustard
2 tablespoons Honey
1 tablespoon Apple cider vinegar
1 teaspoon Garlic powder
1 teaspoon Dried thyme
2 tablespoons Olive oil
2 cups Carrots
1.5 cups Parsnips
1.5 cups Sweet potatoes
1/2 teaspoon Salt
1/4 teaspoon Black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 1.5 pounds bone-in, skin-on chicken thighs on a parchment-lined baking sheet. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2: Whisk 3 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, and 1 teaspoon dried thyme in a small bowl to make a glaze.
Step 3: Toss 2 cups chopped carrots, 1.5 cups chopped parsnips, and 1.5 cups chopped sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a separate baking sheet. Spread in a single layer.
Step 4: Place chicken thighs on top of vegetables on the same baking sheet. Brush chicken with honey-mustard glaze and bake for 35 minutes until chicken reaches 165°F (74°C) and vegetables are golden and tender.