Honey-Mustard Baked Chicken Thighs with Root Vegetables
Juicy chicken thighs glazed with sweet honey-mustard sauce, roasted alongside caramelized carrots and parsnips for a complete weeknight meal. This american-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 2 tbsp olive oil
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 2 large, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs chicken thighs dry with paper towels and season generously with salt and black pepper.
- Step 2: Whisk together 2 tbsp olive oil, 3 tbsp Dijon mustard, 2 tbsp honey, 1 tsp garlic powder, and 1/2 tsp dried thyme in a small bowl.
- Step 3: Place chicken thighs skin-side up in a roasting pan. Brush the mustard-honey mixture evenly over the chicken.
- Step 4: Arrange 2 cups chopped carrots and parsnips around the chicken in the pan.
- Step 5: Bake for 35-40 minutes, or until chicken skin is golden brown and internal temperature reaches 165°F (74°C), and vegetables are tender when pierced with a fork.
- Step 6: Remove from oven and let rest for 5 minutes. Garnish with 1 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Mustard Baked Chicken Thighs with Root Vegetables 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 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 olive oil from drying out.
Can I substitute ingredients in Honey-Mustard Baked Chicken Thighs with 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 Honey-Mustard Baked Chicken Thighs with 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 Honey-Mustard Baked Chicken Thighs with Root Vegetables?
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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
