Honey Mustard Chicken Dinner (Print)

Juicy chicken thighs with honey mustard glaze, roasted alongside carrots and baby potatoes for a simple dinner.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges

→ Honey Mustard Glaze

08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme

→ Garnish

14 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme until well combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
04 - Arrange seasoned chicken thighs, carrots, potatoes, and red onion on the prepared sheet pan in a single layer.
05 - Brush half of the honey mustard glaze over the chicken pieces. Drizzle remaining glaze over the vegetables and toss to coat evenly.
06 - Roast in preheated oven for 35 to 40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking for even roasting.
07 - Remove sheet pan from oven and allow chicken to rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve hot.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly might be the best part of cooking on a busy day.
  • The honey mustard glaze caramelizes on the chicken while the vegetables get tender and slightly charred, creating this perfect balance of flavors with almost no fussing.
  • It tastes restaurant-quality but requires zero fancy techniques, so you can make it confidently even if you're still figuring out your cooking style.
02 -
  • Don't skip drying the chicken—I learned this the hard way when I tried to rush and ended up with steamed thighs instead of crispy ones, which was disappointing in ways I didn't expect.
  • Stir those vegetables halfway through, because the ones touching the hot pan will brown while others stay pale if you don't move them around.
  • Your oven temperature matters more than the exact time—some ovens run hot or cool, so use a meat thermometer rather than watching the clock.
03 -
  • Leave space between everything on the pan—that hot air circulation is what transforms vegetables from raw to caramelized rather than just soft.
  • If your glaze looks like it's burning on the vegetables before the chicken is done, tent the pan loosely with foil for the last 10 minutes, then remove it to let the chicken finish crisping.
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