Pan-Seared Chicken Thighs with Honey Mustard Glaze and Roasted Vegetables

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

About the author — is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. She sets the technique templates and dietary-tag rules this AI-assisted recipe is built from and directs the Test Kitchen's sampled cook-through checks — see how AislePrompt recipes are developed and reviewed. Full author profile →

Crisp-skinned chicken thighs glazed with a sweet and tangy honey mustard sauce, paired with oven-roasted seasonal vegetables for a hearty dinner. This American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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: 45 min Serves 6 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 3 medium peeled carrots, 1 lb halved baby potatoes, and 1 large cut red bell pepper with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread vegetables on a large rimmed baking sheet in a single layer and roast for 25 minutes.
  2. Step 2: Meanwhile, season 6 bone-in chicken thighs with 1 1/2 tsp kosher salt and 1 tsp black pepper evenly.
  3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear for 5-6 minutes until skin is golden and crisp. Flip and cook for 3 minutes more.
  4. Step 4: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 tsp garlic powder until combined.
  5. Step 5: Brush honey mustard glaze generously over the chicken thighs.
  6. Step 6: Transfer skillet with chicken to the oven and roast alongside vegetables for 15-20 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
  7. Step 7: Remove from oven and let chicken rest for 5 minutes before serving with roasted vegetables.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Honey Mustard Glaze and Roasted Vegetables take to make?

Total time is about 60 minutes (15 min prep + 45 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 Pan-Seared Chicken Thighs with Honey Mustard Glaze and 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 Pan-Seared Chicken Thighs with Honey Mustard Glaze and 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 Pan-Seared Chicken Thighs with Honey Mustard Glaze and Roasted Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pan-Seared Chicken Thighs with Honey Mustard Glaze and 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