Honey-Mustard Glazed Chicken Thighs with Summer Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Juicy chicken thighs coated in a sweet-tangy glaze, roasted alongside colorful vegetables for a simple, flavorful meal. This American summer cookout recipe, ready in about 40 minutes, pairs Chicken thighs, Honey, and Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 lb Chicken thighs
• 3 tbsp Honey
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 2 cloves Garlic
• 2 tbsp Olive oil
• 2 medium Zucchini
• 2 Bell peppers
• 1 cup Cherry tomatoes
• 1 tsp Fresh thyme

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Instructions

1. Step 1: Whisk 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
2. Step 2: Place 1 lb skin-on, bone-in chicken thighs in a baking dish, brush evenly with the honey-mustard mixture, and sprinkle with 1 tsp chopped fresh thyme.
3. Step 3: Arrange 2 medium sliced zucchini, 2 sliced bell peppers, and 1 cup cherry tomatoes around the chicken, drizzle with 2 tbsp olive oil, and season with salt and pepper.
4. Step 4: Bake at 400°F for 25-30 minutes, until chicken registers 165°F internally and vegetables are tender.