Sheet Pan Honey-Mustard Glazed Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender roasted chicken thighs glazed with a sweet and tangy honey-mustard sauce, paired with caramelized root vegetables baked on a sheet pan for an easy, flavorful meal. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, 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

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

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Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, 3 minced garlic cloves, and 1 tablespoon fresh thyme leaves until smooth and set aside.
2. Step 2: On a large sheet pan, toss 3 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 1 large cut red onion with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until well coated.
3. Step 3: Arrange 6 bone-in chicken thighs on top of the vegetables. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then brush each thigh generously with the honey-mustard glaze.
4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and caramelized, basting the chicken once more with glaze halfway through cooking.
5. Step 5: Remove from oven and let rest for 5 minutes before serving, spooning pan juices over the chicken and vegetables.