Sheet Pan Mustard-Garlic Chicken with Roasted Vegetables

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

Juicy chicken thighs roasted on a sheet pan with a tangy mustard-garlic glaze and an assortment of tender vegetables. This chicken-inspired sheet pan ready in about 55 minutes pairs bone-in chicken thighs, Dijon mustard, minced garlic 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 Chicken cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp Dijon mustard, 4 minced garlic cloves, 4 tbsp olive oil, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  2. Step 2: Arrange 6 bone-in chicken thighs, 12 oz halved baby potatoes, and 8 oz baby carrots on a large rimmed sheet pan. Brush the mustard-garlic mixture evenly over the chicken and toss the vegetables with any remaining glaze and 1 tbsp fresh thyme leaves.
  3. Step 3: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and the vegetables are tender, flipping the vegetables halfway through for even roasting.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Mustard-Garlic 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Mustard-Garlic 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 Mustard-Garlic 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 Mustard-Garlic Chicken with Roasted Vegetables?

Chicken sheet pan 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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