Honey-Mustard Baked Chicken Thighs with Roasted Carrots
Juicy chicken thighs glazed in a sweet-tangy honey-mustard sauce, paired with caramelized carrots for a simple, family-friendly dinner. This american-inspired chicken ready in about 45 minutes pairs chicken thighs, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1.5 pounds, skin-on chicken thighs
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1.5 pounds, peeled and cut into 1-inch pieces carrots
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry, then season with salt and pepper. Whisk honey, Dijon mustard, and apple cider vinegar in a bowl.
- Step 2: Toss carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Arrange chicken thighs on top.
- Step 3: Brush honey-mustard mixture over chicken. Pour chicken broth around vegetables. Bake 35 minutes until chicken reaches 165°F and carrots are tender.
Frequently asked questions
How long does Honey-Mustard Baked Chicken Thighs with Roasted Carrots take to make?
Total time is about 45 minutes (10 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 Honey-Mustard Baked Chicken Thighs with Roasted Carrots?
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 chicken thighs from drying out.
Can I substitute ingredients in Honey-Mustard Baked Chicken Thighs with Roasted Carrots?
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 Honey-Mustard Baked Chicken Thighs with Roasted Carrots 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 Honey-Mustard Baked Chicken Thighs with Roasted Carrots?
American chicken 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
- ★★★★★
A new favorite! The carrots roasted perfectly with the chicken and the honey-mustard balance was spot-on.
- ★★★★★
Perfect for a weeknight dinner, the honey-mustard glaze was sticky and delicious! My kids asked for seconds.
- ★★★★★
My family loved these chicken thighs and carrots. So simple to make with minimal cleanup—will definitely add to my weekly rotation.
