Print

Easy Crispy Sheet Pan Honey Mustard Chicken Recipe with Spring Vegetables

easy crispy sheet pan honey mustard chicken - featured image
Print Recipe

A quick and easy sheet pan dinner featuring crispy honey mustard glazed chicken thighs roasted alongside fresh spring vegetables for a flavorful and satisfying meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas or snow peas (150 g)
  • 1 cup baby carrots, sliced lengthwise (130 g)
  • 1 cup radishes, halved (130 g)
  • 1 cup new potatoes, halved or quartered (150 g)
  • Optional garnish: fresh parsley or chives, chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper to make the honey mustard glaze.
  3. Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
  4. Coat the chicken thighs in about two-thirds of the honey mustard glaze, ensuring even coverage, especially on the skin side. Let sit for about 5 minutes.
  5. Toss the spring vegetables in the remaining glaze in the same bowl, adding a splash more olive oil if needed. Season with salt and pepper.
  6. Arrange the chicken thighs skin-side up on a rimmed sheet pan with space between pieces. Arrange the vegetables around the chicken in a single layer.
  7. Roast in the oven for 25 minutes.
  8. Flip the chicken thighs skin-side down and gently stir the vegetables. Roast for another 10-15 minutes until chicken reaches 165°F (74°C) internal temperature and skin is golden and crispy.
  9. Check vegetables for tenderness; roast an additional 5 minutes if needed, watching to avoid overcooking the chicken.
  10. Remove from oven and let chicken rest for 5 minutes. Sprinkle with chopped parsley or chives if desired.
  11. Serve warm, straight from the pan or plated with your favorite sides.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Do not overcrowd the pan to allow proper roasting. Flip chicken halfway through cooking for even crisping. Vegetables with different roasting times should be cut accordingly or added later. Rest chicken after roasting to keep it juicy. Leftovers reheat well in the oven or air fryer to maintain crisp skin.

Nutrition

Keywords: sheet pan dinner, honey mustard chicken, crispy chicken thighs, spring vegetables, easy dinner, one pan meal, healthy chicken recipe, gluten-free

Find it online: https://flurpchef.com/easy-crispy-sheet-pan-honey-mustard-chicken-recipe-with-spring-vegetables/