Sheet Pan Mustard-Glazed Chicken with Roasted Veggies

By AislePrompt Editorial · ·

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.

Crisp-skinned chicken thighs and caramelized vegetables roasted together with a tangy mustard glaze for a no-fuss weeknight meal. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs bone-in 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: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 4 chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp honey, and 1 tsp garlic powder. Brush half the mixture over the chicken thighs.
  3. Step 3: Arrange 2 cups chopped carrots and 2 cups broccoli florets around the chicken on a parchment-lined baking sheet. Drizzle with remaining mustard mixture and toss to coat evenly.
  4. Step 4: Roast for 25-30 minutes, turning vegetables halfway through, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with slightly charred edges.
  5. Step 5: Let rest for 5 minutes before serving, allowing juices to redistribute. Discard any excess glaze from the pan.

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