Sheet Pan Honey-Mustard Glazed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 drafted and published.

Juicy chicken thighs glazed with a tangy honey-mustard sauce roasted alongside a medley of caramelized root vegetables for an easy, flavorful dinner. This American-inspired Easter 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 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

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

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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, 3 tbsp olive oil, and 4 minced garlic cloves until smooth and aromatic.
Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet. Arrange 3 peeled and chunked carrots, 4 quartered red potatoes, and 1 medium red onion cut into wedges around the chicken. Drizzle everything with the honey-mustard mixture, tossing the vegetables gently to coat. Sprinkle 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper evenly over the entire sheet.
Step 3: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp, the internal temperature reaches 165°F, and the vegetables are tender and caramelized. Serve warm.