Honey-Mustard Baked Chicken Thighs with Roasted Veggies
Juicy chicken thighs glazed in sweet honey-mustard and roasted with colorful vegetables for a one-pan wonder that's ready in 40 minutes. This american-inspired chicken (gluten-free) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, Dijon mustard, honey 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
- 1.5 lbs, bone-in, skin-on chicken thighs
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb, halved baby potatoes
- 1 lb, peeled and cut into 1-inch pieces carrots
- 2 medium, sliced into 1/2-inch rounds zucchini
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Pat 1.5 lbs chicken thighs dry with paper towels, then brush the mustard-honey mixture evenly over both sides.
- Step 4: Arrange 1 lb halved baby potatoes and 1 lb cut carrots on the baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat.
- Step 5: Place seasoned chicken thighs on top of the vegetables and add 2 medium sliced zucchini rounds around the edges.
- Step 6: Bake 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 Honey-Mustard Baked 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 Honey-Mustard Baked 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 dijon mustard from drying out.
Can I substitute ingredients in Honey-Mustard Baked 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 Honey-Mustard Baked 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.
Is Honey-Mustard Baked Chicken Thighs with Roasted Veggies gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
This has become our go-to chicken dish. We make it weekly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
