Crispy Honey-Mustard Chicken Thighs with Roasted Veggies
Golden-skinned chicken thighs with a sweet-tangy glaze, paired with caramelized seasonal vegetables for a perfect one-pan dinner. This american-inspired one pot ready in about 55 minutes pairs (about 2 lbs) bone-in chicken thighs, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.
Ingredients
- 8 (about 2 lbs) bone-in chicken thighs
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 lb, peeled and cut into 1-inch pieces carrots
- 2 medium, sliced 1/2-inch thick zucchini
- 3 cloves, minced garlic
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat 8 chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, and 2 tbsp olive oil until smooth. Brush half the mixture over chicken thighs.
- Step 3: Arrange 1 lb sliced carrots and 2 sliced zucchini in a single layer on a parchment-lined baking sheet. Top with chicken thighs, skin-side up, and drizzle remaining honey-mustard mixture over vegetables.
- Step 4: Scatter 3 minced garlic cloves and 1 tsp dried thyme over the pan. Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Honey-Mustard Chicken Thighs with Roasted Veggies take to make?
Total time is about 55 minutes (15 min prep + 40 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 Crispy Honey-Mustard Chicken Thighs with Roasted Veggies?
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 honey from drying out.
Can I substitute ingredients in Crispy Honey-Mustard Chicken Thighs with Roasted Veggies?
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 Crispy Honey-Mustard Chicken Thighs with Roasted Veggies 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 Crispy Honey-Mustard Chicken Thighs with Roasted Veggies?
American one pot 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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
