Sheet Pan Honey-Mustard Chicken with Roasted Vegetables

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

Crispy chicken thighs roasted alongside caramelized root vegetables in a sweet-tangy honey-mustard glaze for effortless weeknight cooking. This american-inspired chicken ready in about 50 minutes pairs bone-in, skin-on 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sheet Pan Honey-Mustard Chicken with Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 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 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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Honey-Mustard 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 Sheet Pan Honey-Mustard 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 Sheet Pan Honey-Mustard 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.

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