Honey-Mustard Chicken Thighs with Roasted Carrots and Brussels Sprouts
Crispy chicken thighs glazed with honey-mustard, roasted alongside caramelized vegetables for a balanced weeknight meal. This american-inspired chicken ready in about 40 minutes pairs skin-on, 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
- 1.5 lbs, skin-on, bone-in chicken thighs
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 lb, peeled and cut into 1-inch pieces carrots
- 1 lb, trimmed and halved brussels sprouts
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
- Step 2: Whisk together 2 tbsp honey and 1 tbsp Dijon mustard in a small bowl. Brush half the mixture over chicken thighs.
- Step 3: Toss carrots and brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on a parchment-lined baking sheet.
- Step 4: Place chicken thighs skin-side down on the baking sheet with vegetables. Bake for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.
- Step 5: Brush remaining honey-mustard glaze over chicken and let rest for 5 minutes before serving.
Frequently asked questions
How long does Honey-Mustard Chicken Thighs with Roasted Carrots and Brussels Sprouts take to make?
Total time is about 40 minutes (15 min prep + 25 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 Chicken Thighs with Roasted Carrots and Brussels Sprouts?
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 Honey-Mustard Chicken Thighs with Roasted Carrots and Brussels Sprouts?
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 Chicken Thighs with Roasted Carrots and Brussels Sprouts 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 Chicken Thighs with Roasted Carrots and Brussels Sprouts?
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
- ★★★★★
Simple yet impressive—roasted veggies caramelized perfectly while the chicken stayed moist. A weeknight lifesaver!
- ★★★★★
The honey-mustard glaze made the chicken incredibly juicy, and the roasted carrots were sweet perfection. My whole family asked for seconds!
- ★★★★☆
Perfect balance of sweet and tangy. My kids loved the carrots—only wish the sprouts weren’t so crispy.
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