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Crispy Sheet Pan Honey Mustard Chicken and Veggies

crispy sheet pan honey mustard chicken - featured image
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A quick and easy 30-minute sheet pan dinner featuring crispy bone-in, skin-on chicken thighs roasted with a sweet and tangy honey mustard sauce and caramelized vegetables.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, sliced into thick half-moons
  • 1 cup baby carrots or sliced regular carrots
  • 1 small red onion, cut into wedges
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: Fresh chopped parsley or thyme

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, olive oil, salt, and pepper until smooth.
  3. Pat the chicken thighs dry with paper towels. Add them to the bowl with the sauce and turn to coat each piece well.
  4. Place the chicken thighs skin side up on one side of a large rimmed baking sheet.
  5. Add the chopped red bell pepper, zucchini, baby carrots, and onion wedges to the remaining sauce in the bowl and toss until evenly coated.
  6. Spread the vegetables in a single layer on the other side of the sheet pan. Drizzle with a little extra olive oil if needed and season with salt and pepper.
  7. Roast in the oven for 25-30 minutes. At the 15-minute mark, flip the chicken skin side up again and stir the veggies for even cooking.
  8. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crispy, and the veggies are tender with browned edges.
  9. Remove from oven and let the chicken rest for 5 minutes.
  10. Sprinkle freshly chopped parsley or thyme over the chicken and veggies before serving.

Notes

Pat chicken skin dry before saucing to ensure crispiness. Do not overcrowd the pan to avoid steaming. Flip chicken and stir veggies halfway through roasting for even cooking. Broil 1-2 minutes at the end if skin needs extra crisping. Leftovers keep well refrigerated for up to 3 days; reheat gently in oven to maintain crisp skin. For vegan version, substitute honey with maple syrup and use plant-based protein.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, easy chicken recipe, roasted vegetables, quick dinner, weeknight meal, crispy chicken, healthy chicken recipe

Find it online: https://flurpchef.com/crispy-sheet-pan-honey-mustard-chicken-and-veggies-easy-30-minute-dinner-recipe/