One Pan Honey Mustard Chicken and Veggies

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One Pan Honey Mustard Chicken and Veggies

Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!

Prep Time5

Cook Time45

Total Time50

Course: Dinner, Main Course

Cuisine: American

Keyword: honey mustard chicken, honey mustard chicken and veggies, one pan honey mustard chicken and veggies, one pan honey mustard chicken and veggies recipe

Servings: Servings

Author: Chelsea Lords

Ingredients

Chicken and Veggies

1 pound baby Yukon gold potatoes quartered
1 pound carrots quartered and then cut into 2 inch pieces
1 small red onion cut into 8 large wedges
2 ½ tablespoons olive oil
4-6 sprigs of fresh thyme
salt and pepper to taste
4 chicken thighs
4 chicken drumsticks

Sauce

3 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons honey
1 tablespoon brown sugar

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment and set aside.
To the prepared baking sheet, add 1 pound baby Yukon gold potatoes, 1 pound carrots, and 1 small red onion . Season with salt and pepper to taste , 4-6 sprigs of fresh thyme, and 2 ½ tablespoons olive oil. Gently toss them together. Bake in preheated oven for 15 minutes.
Season both sides of 4 chicken thighs and 4 chicken drumsticks with salt and pepper.
Remove the baking sheet from the oven and toss the veggies gently. Arrange the chicken pieces in a single layer around the veggies. Return to the oven for 15 minutes.
Meanwhile prepare the sauce by mixing 3 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, 2 tablespoons honey, and 1 tablespoon brown sugar. Add a sprinkle of salt and pepper and whisk together.
Drizzle the mixture evenly over the chicken and veggies. Return the baking sheet to the oven and bake for another 20-25 minutes or until the chicken is cooked through. Serve and enjoy.

Nutrition

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