Sheet Pan Honey-Mustard Chicken with Roasted Root Vegetables

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

Tender chicken thighs glazed in a honey-mustard sauce roasted alongside a medley of sweet potatoes and carrots for a balanced, flavorful dinner. This american-inspired sheet pan ready in about 55 minutes pairs 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 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
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 2 tbsp olive oil, and 3 minced garlic cloves until fully combined and smooth.
  2. Step 2: Place 6 bone-in chicken thighs on a large sheet pan and season with 1 tsp salt and 1/2 tsp black pepper. Arrange 2 cups peeled and cubed sweet potatoes and 2 cups peeled, chunked carrots evenly around the chicken.
  3. Step 3: Brush the honey-mustard mixture generously over the chicken thighs and toss the vegetables lightly in any remaining sauce on the pan.
  4. Step 4: Sprinkle 1 tbsp fresh thyme leaves over the entire pan, then roast for 35-40 minutes, turning the vegetables halfway through, until chicken is golden and reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, allowing the glaze to thicken slightly on the chicken.

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Frequently asked questions

How long does Sheet Pan Honey-Mustard Chicken with Roasted Root 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 Sheet Pan Honey-Mustard Chicken with Roasted Root 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 Sheet Pan Honey-Mustard Chicken with Roasted Root 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 Sheet Pan Honey-Mustard Chicken with Roasted Root 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 Sheet Pan Honey-Mustard Chicken with Roasted Root Vegetables?

American sheet pan 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.

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