Sheet Pan Honey-Mustard Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs glazed with a sweet and tangy honey-mustard sauce, roasted alongside an assortment of colorful vegetables for a simple, flavorful meal. This American Southern-inspired chicken recipe, 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 390 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 Southern cuisine 390 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp olive oil
3 garlic cloves, minced
3 medium carrots, peeled and cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 tsp salt
1/2 tsp black pepper
4 fresh thyme sprigs

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Instructions

Step 1: Preheat 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 smooth and fragrant.
Step 2: Pat dry 6 bone-in chicken thighs and season them with 1 tsp salt and 1/2 tsp black pepper. Place the chicken on a large rimmed baking sheet.
Step 3: Arrange 3 peeled and chopped carrots, 1 large diced red bell pepper, and 1 medium red onion cut into wedges around the chicken on the sheet pan.
Step 4: Drizzle the honey-mustard glaze evenly over the chicken and vegetables, tossing the veggies gently to coat completely.
Step 5: Scatter 4 fresh thyme sprigs over everything, then roast in the oven for 35-40 minutes until the chicken skin is golden and crisp and the vegetables are tender.
Step 6: Remove from oven and let rest 5 minutes before serving hot, spooning pan juices over the chicken and vegetables.