Sheet Pan Honey-Mustard Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Crispy chicken thighs roasted alongside caramelized root vegetables in a sweet-tangy honey-mustard glaze for effortless weeknight cooking. This American-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, olive oil, 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.

Ingredients

• 1.5 lbs, bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 2 large, peeled and cut into 1-inch chunks carrots
• 2, peeled and cut into 1-inch chunks parsnips
• 1 large, peeled and cut into 1-inch cubes sweet potato

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Instructions

1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp garlic powder, and 1/2 tsp dried thyme until smooth.
3. Step 3: Place 2 large carrots, 2 parsnips, and 1 large sweet potato in a single layer on a large sheet pan. Drizzle with 1 tbsp of the honey-mustard mixture and toss to coat, then spread in an even layer.
4. Step 4: Add the seasoned chicken thighs on top of the vegetables, skin-side up. Drizzle the remaining honey-mustard mixture over the chicken.
5. Step 5: Roast in preheated oven for 35-40 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.