Sheet Pan Honey Mustard Chicken Thighs with Red Potatoes and Carrots
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!
Servings 4 servings
Calories 403kcal
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!
Nutrition
Serving: 1chicken thigh and 6 oz vegetables | Calories: 403kcal | Carbohydrates: 43.1g | Protein: 22.2g | Fat: 17.8g | Saturated Fat: 4.1g | Cholesterol: 90mg | Sodium: 536mg | Potassium: 1008mg | Fiber: 4g | Sugar: 21.5g | Calcium: 66mg | Iron: 3mg