Sheet Pan Mustard-Glazed Chicken with Roasted Veggies

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

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 ready in about 40 minutes pairs (about 1.5 lbs) 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

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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Frequently asked questions

How long does Sheet Pan Mustard-Glazed Chicken with Roasted Veggies take to make?

Total time is about 40 minutes (10 min prep + 30 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-Glazed Chicken with Roasted Veggies?

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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Mustard-Glazed Chicken with Roasted Veggies?

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-Glazed Chicken with Roasted Veggies 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-Glazed Chicken with Roasted Veggies?

American 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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