Sheet Pan Mustard-Honey Glazed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender chicken thighs roasted with a tangy mustard-honey glaze alongside caramelized root vegetables make a simple, flavorful sheet pan dinner. This sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, carrots, baby potatoes 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.

Ingredients

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

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp honey, 3 minced garlic cloves, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to make the glaze.
2. Step 2: Pat dry 6 bone-in chicken thighs and place on the sheet pan. Toss 3 peeled and chunked carrots and 12 halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Arrange vegetables around the chicken.
3. Step 3: Brush the mustard-honey glaze liberally over each chicken thigh, coating well. Roast everything for 35-40 minutes until chicken reaches 165°F internal temperature and vegetables are tender and caramelized, flipping vegetables halfway through for even roasting.