Honey-Mustard Sheet Pan Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted on a single sheet pan with a honey-mustard glaze and a medley of colorful roasted vegetables. This american-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, medium, cut into wedges red onion, olive oil 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp Dijon mustard, 2 tbsp honey, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until smooth and glossy.
  3. Step 3: Place 6 bone-in chicken thighs on the sheet pan and arrange 3 medium carrots (cut into 1-inch chunks), 1 large red bell pepper (cut into 1-inch pieces), and 1 medium red onion (cut into wedges) evenly around the chicken.
  4. Step 4: Brush the honey-mustard glaze liberally over the chicken thighs and toss the vegetables with any remaining glaze on the pan to coat.
  5. Step 5: Roast in the preheated oven for 35-40 minutes, turning the vegetables halfway through, until the chicken reaches 165°F internally and the vegetables are tender with caramelized edges.
  6. Step 6: Remove from oven and let rest 5 minutes before serving, allowing the glaze to set and flavors to meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

How long does Honey-Mustard Sheet Pan Chicken with Roasted 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 Sheet Pan Chicken with Roasted 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Honey-Mustard Sheet Pan Chicken with Roasted 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 Sheet Pan Chicken with Roasted 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 Sheet Pan Chicken with Roasted 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.

Related recipes