Sheet Pan Honey-Mustard Chicken with Roasted Carrots

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender chicken thighs glazed with a sweet and tangy honey-mustard sauce roast alongside caramelized carrots for an easy weeknight meal. This American-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, carrots, 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 rice, quinoa, or a quick salad. 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

• 6 pieces bone-in chicken thighs
• 5 medium, peeled and cut into 2-inch sticks carrots
• 3 tbsp olive oil
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 3 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk 2 tbsp honey, 2 tbsp Dijon mustard, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
2. Step 2: Arrange 6 bone-in chicken thighs and 5 peeled, cut carrots in a single layer on a large rimmed sheet pan. Drizzle 3 tbsp olive oil over everything and toss the carrots to coat evenly.
3. Step 3: Brush the honey-mustard mixture generously over the chicken thighs, ensuring each piece is well coated.
4. Step 4: Scatter 1 tbsp fresh thyme leaves over the chicken and carrots. Roast in the oven for 35-40 minutes, flipping the carrots halfway through, until chicken skin is golden and internal temperature reaches 165°F and carrots are tender.
5. Step 5: Remove from oven and let rest for 5 minutes before serving, spooning any pan juices over the chicken.