Baked Honey-Mustard Chicken with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes pairs pounds Chicken thighs, tablespoons Dijon mustard, tablespoons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Baked Honey-Mustard Chicken with Roasted Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Honey-Mustard Chicken with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken thighs from drying out.

Can I substitute ingredients in Baked Honey-Mustard Chicken with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Honey-Mustard Chicken with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Honey-Mustard Chicken with Roasted Root Vegetables?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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