This sheet pan honey mustard chicken roasts up ENTIRELY on one sheet pan and features tender red potatoes and carrots in the most amazing homemade honey mustard sauce!
Easy sheet pan dinners never go out of style! Especially if they’re loaded with this much good stuff.
Honey mustard chicken was a dinner I grew up absolutely loving so I set out to recreate this favorite to be EXTRA easy and an entire meal-in-one.
50 minutes + a handful of ingredients + 1 sheet pan later….
…the most to-die-for honey mustard chicken with perfectly tender carrots and baby red potatoes.
I’m fairly certain this chicken is 10x easier than the recipe I grew up with, plus it’s an entire meal on a sheet pan!
Less dishes and less cleanup wins the dinner game HANDS DOWN, there’s no denying that.
This Sheet Pan Honey Mustard Chicken features…
- A sweet, zingy homemade honey mustard sauce
- Juicy roasted chicken thighs
- Soft, tender carrot chunks and whole baby red potatoes
Making the Sheet Pan Honey Mustard Chicken
(scroll to the bottom of the post for the full recipe!)
Honey Mustard Sauce
If you’re running short on time, you can use a pre-made jarred honey mustard sauce for this recipe, but if you have 5-10 minutes I would HIGHLY recommend making my sauce recipe!
To get a punchy mustard flavor, we’re going to be using two types of mustard: Dijon and whole-grain. Try to get your hands on some good whole-grain mustard, it adds an unmatchable depth of flavor!
The rest of the sauce is going to consist of honey, minced fresh garlic, apple cider vinegar, paprika, a pinch of fresh thyme, and s&p to taste.
The sky’s the limit for what you can put this sauce on! Store it in the fridge up to 6 days and try it on fish, beef, or as a dipping sauce.
Choosing your Chicken
I prefer to use bone-in chicken thighs for this recipe because it yields a PERFECTLY juicy chicken thigh every time.
Here are some other chicken options if you don’t have bone-in on hand! >
- Boneless skinless chicken thighs. Reduce cooking time to 15-20 minutes or until chicken registers 165F.
- Boneless skinless chicken breasts. Reduce cooking time to 20-25 minutes until chicken registers 165F.
- Chicken legs or drumlettes. Reduce cooking time to 20-25 minutes until chicken registers 165F.
Make Ahead Options
Option 1
Make the honey mustard sauce and chop the carrots up to 3 days in advance. When ready to bake, assemble remaining ingredients and proceed with recipe as written.
Option 2
This chicken is IDEAL for meal prepping because it reheats so quickly and nicely.
Follow the recipe as written, cool, then portion servings into microwave-safe meal prep containers.
For reheating, microwave containers 2-3 minutes on high. Alternatively, you can also pile chicken back onto the sheet pan and roast at 400F 20-25 minutes until heated through.
The low level of effort we put into this chicken and the insane amount of flavor we’re able to achieve is kind of unreal, y’all.
The chicken is super juicy, singing with sweet honey mustard flavors, and the tender roast veggies just make it such a cozy meal.
Watch this dinner make its way into your regular rotation! It’s just so so good.
More sheet pan dinners that are favorites on the blog!
Sheet Pan Honey Mustard Chicken Thighs with Red Potatoes and Carrots
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Ingredients
Honey Mustard Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken Thighs and Vegetables
- 1 lb (4 medium) bone-in chicken thighs
- Salt and pepper to taste
- 1 lb baby red potatoes (or regular red potatoes, cut into quarters)
- 1/2 lb carrots, peeled and cut into 1-in thick slices
- 2 tablespoons olive oil
- Additional fresh thyme sprigs for roasting
Instructions
Honey Mustard Sauce
- In a medium bowl, whisk all sauce ingredients together until smooth. Store in refrigerator until ready to use.
Chicken Thighs and Vegetables
- Preheat oven to 400F. Place chicken thighs on a greased large baking sheet pan and season with salt and pepper. In a large bowl, toss potatoes and carrots with olive oil and salt and pepper to taste. Arrange vegetables and additional thyme sprigs around chicken on sheet pan.
- Brush honey mustard sauce generously over chicken thighs. (use all the sauce, even if it seems like too much!) Roast chicken and vegetables at 400F 30-35 minutes until chicken registers 165F and vegetables are tender.
- Serve honey mustard chicken and vegetables warm with additional sauce drizzled on top. Enjoy!
Gayle L Hoefker says
I just made this for dinner tonight. I used Daikon Radish instead of potatoes to make it low carb. I also substituted some stevia for part of the honey. It was really easy and tasted great! We loved it!
Sarah says
Awesome! Thanks for sharing your modifications. 🙂
Maria says
I’ve made this five times now and it never disappoints!
Sarah says
That’s so wonderful to hear, Maria! Thanks so much for reporting back. 🙂
Leanna says
I’m making it now added a little bit of cinnamon. The house smells good as it cooks🥳
Sarah says
Cinnamon sounds like an amazing addition. 🙂
Salvatore says
This is soooo delish and soooo simple to put together! I followed the recipe ALMOST exactly, but I just moved and my garden is on hold, so I didn’t have fresh thyme. I used dried thyme instead and it came out amazing! Will definitely make again! Thank you, Sarah!
Sarah says
I’m so happy to hear this chicken was a hit! Thanks for reporting back. 🙂
Cara says
I don’t have fresh thyme, how much dried thyme would you recommend using instead? Alternatively I have fresh rosemary, parsley, sage and oregano. Would any of those work instead? Thank you for the recipe!
Sarah says
Hi Cara – you can use 1 teaspoon dried thyme in place of the fresh. Fresh rosemary would also be a great substitute!