Description
A simple and delicious honey mustard sheet-pan chicken recipe that combines sweet and tangy flavors with roasted vegetables.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine honey, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth.
- Arrange the chicken thighs on one side of the baking sheet and coat with half of the honey mustard blend.
- Toss the halved baby potatoes with olive oil, salt, and pepper, then spread them on the baking sheet beside the chicken.
- Roast in the oven for 20 minutes.
- Add the trimmed green beans to the baking sheet, drizzle with olive oil, salt, and pepper, and toss to coat.
- Brush the remaining honey mustard sauce over the chicken and return the baking sheet to the oven.
- Continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Allow the dish to rest for 5 minutes before serving.
Notes
- For added flavor, marinate the chicken in the honey mustard sauce for 1-2 hours before baking.
- Green beans can be swapped for broccoli or asparagus.
- Add a dash of cayenne pepper to the honey mustard sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Fat: 25g
- Carbohydrates: 30g
- Protein: 30g
Keywords: Honey Mustard Sheet-Pan Chicken, Sweet and Tangy Chicken Bake