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    You are here: Home / Recipes / Sheet Pan Meals / Sheet Pan Honey Mustard Chicken and Veggies

    Sheet Pan Honey Mustard Chicken and Veggies

    Posted: Jun 5, 2017 Last Modified: Nov 20, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • 2
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    This delicious Sheet Pan Honey Mustard Chicken and Veggies is the perfect one-pan meal that is full of flavor! Juicy and tender chicken thighs coated in a honey mustard sauce roasted with broccoli, potatoes, and carrots tossed in lemon and thyme, this sheet pan meal is perfect for a weeknight dinner or as a meal prep for the week.

    You won’t believe just how much flavor is packed into this sheet pan meal. It’s sweet, tangy, and most importantly, delicious. It’s also easily customizable as well!

    Overhead view of a plate with chicken things, broccoli, carrots, and potatoes with lemon.


     

    Why You’ll Love This Recipe

    • Sheet pan meals are so easy to clean up. I line my sheet pan with tin foil, so I can skip scrubbing the sheet pan!
    • It’s so customizable. You can change the vegetables, make the marinade spicy, switch the herbs, and more.
    • This sheet pan meal is perfect for a weeknight meal but makes for a fantastic meal prep.

    Ingredients You’ll Need

    Ingredients needed to make honey mustard chicken.

    For the Honey Mustard Chicken

    • honey — a drizzly, runny honey is best. Don’t have honey? Use maple syrup instead.
    • Dijon mustard — I love the tangy, sharp flavor you get from the Dijon mustard.
    • thyme — I love fresh thyme, and its minty, slightly lemony flavor pairs well with the honey mustard sauce.
    • salt — just a pinch.
    • olive oil — you can use another oil if you prefer, such as avocado oil.
    • chicken thighs — I like using boneless, skinless chicken thighs as they’re juicy, flavorful, and tender.
    Ingredients needed to make the lemon herb marinade.

    For Everything Else

    • lemon — I like to have sliced lemons placed under the chicken thighs when they’re roasting for some extra lemony flavor.
    • olive oil — again, you can use another oil if you prefer, such as avocado oil.
    • lemon juice — for an extra tangy flavor.
    • seasoning — I use salt, garlic powder, onion powder, and some more fresh thyme.
    • baby potatoes — I used Boomer Gold, a yellow creamer potato from Little Potato Company. You can use any variety you prefer. You can also use a larger potato and simply cut them smaller.
    • carrots — I chopped up some carrots, but you can use baby carrots as well.
    • broccoli — I cut up some broccoli crowns, but you can buy them pre-cut to save time. You can also swap for cauliflower.

    How to Make This Sheet Pan Chicken and Vegetables

    Set of two photos showing honey mustard sauce mixed and chicken added to the bowl.
    • In a large mixing bowl, combine the honey, Dijon mustard, salt, olive oil, and fresh thyme. Mix until well combined.
    • Add the chicken thighs to the bowl and set aside for it to marinate while you work on everything else.
    Set of two photos showing lemon herb marinade mixed in a bowl and vegetables added to the bowl.
    • Heat your oven to 400F.
    • In another large mixing bowl, combine the olive oil, lemon juice, garlic powder, onion powder, salt, and fresh thyme. Mix until combined and set aside two tablespoons.
    • Add the potatoes and carrots into the lemony herb oil and toss until well coated.
    Set of two photos showing potatoes and carrots added to a lined sheet pan and broccoli mixed with the marinade.
    • Spread the carrots and potatoes onto a lined sheet pan and bake for 15 minutes.
    • While the carrots and potatoes are roasting, toss the broccoli in the reserved lemony herb oil.
    Set of two photos showing half roasted potatoes and carrots on the sheet pan then pushed to one side.
    Set of two photos showing chicken and broccoli added to the sheet pan then baked.
    • After 15 minutes, pull out the sheet pan and push the carrots and potatoes to the side.
    • Place some sliced lemon on the empty part of the sheet pan.
    • Add the broccoli and chicken thighs to the sheet pan on top of the lemon slices. If you have extra thyme, add them to the sheet pan.
    • Roast for another 20 to 25 minutes or until the chicken thighs have reached 165F.

    Recipe Tips and Notes

    • You can even make the vegetables more crispy if you prefer, by using two sheet pans. The carrots and potatoes are roasted first and then pushed to the side to make room for the chicken and broccoli. The potatoes end up very tender and soft, but if you want them to be crispy, don’t push them to the side and simply add the chicken and broccoli to a different sheet pan.
    • Add some sriracha to the honey mustard sauce or the herb lemon oil if you’d like a little extra heat in the meal prep.
    • Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. Use an instant read thermometer to check.
    My Recommendation
    This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!
    Get it Now!
    The Meat Thermometer I Use!
    An oval plate with chicken thighs and vegetables.

    Make Ahead Tips

    • Meal prep: once cooled, store the chicken and vegetables in an airtight container for up to 4 days in the fridge.
    • Make ahead: marinate the chicken up to a day in advance and store it in an airtight container in the fridge.
    A meal prep container with chicken thighs with a side of broccoli, carrots, and potatoes.

    Overhead view of a plate with chicken things, broccoli, carrots, and potatoes with lemon.

    One Sheet Pan Honey Mustard Chicken + Veggies

    This delicious Sheet Pan Honey Mustard Chicken and Veggies is the perfect one-pan meal that is full of flavor! Juicy and tender chicken thighs coated in a honey mustard sauce roasted with broccoli, potatoes, and carrots tossed in lemon and thyme, this sheet pan meal is perfect for a weeknight dinner or as a meal prep for the week.
    4.67 from 3 votes
    Print Recipe Rate this Recipe
    Prep Time: 20 minutes mins
    Cook Time: 40 minutes mins
    Total Time: 1 hour hr
    Servings: 4 servings

    Ingredients

    For the Chicken

    • ⅓ cup honey
    • ¼ cup Dijon mustard
    • 3-4 sprigs fresh thyme
    • ½ tsp salt
    • 2 tbsp olive oil
    • 1½ to 2 lbs chicken thighs

    For Everything Else

    • ⅓ cup olive oil
    • 2 tbsp lemon juice
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp salt
    • 2 sprigs fresh thyme
    • ¾ to 1 lb baby potatoes, washed and halved
    • 3 carrots, peeled and chopped into 1 to 1 1/2 inch pieces
    • 2 broccoli crowns, cut into florets
    • 1 lemon

    Equipment

    • sheet pan
    • tin foil

    Instructions

    • In a large mixing bowl, combine the honey, Dijon mustard, salt, olive oil, and fresh thyme. Mix until well combined.
    • Add the chicken thighs to the bowl and set aside for it to marinate while you work on everything else.
    • Heat the oven to 400F.
    • In another large mixing bowl, combine the olive oil, lemon juice, garlic powder, onion powder, salt, and fresh thyme. Mix until combined and set aside two tablespoons.
    • Add the potatoes and carrots into the lemony herb oil and toss until well coated.
    • Spread the carrots and potatoes onto a lined sheet pan and bake for 15 minutes.
    • While the carrots and potatoes are roasting, toss the broccoli in the reserved lemony herb oil.
    • After 15 minutes, pull out the sheet pan and push the carrots and potatoes to the side.
    • Place some sliced lemon on the empty part of the sheet pan.
    • Add the broccoli and chicken thighs to the sheet pan on top of the lemon slices. If you have extra thyme, add them to the sheet pan.
    • Roast for another 20 to 25 minutes or until the chicken thighs have reached 165F.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 721kcal | Carbohydrates: 68g | Protein: 45g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1044mg | Potassium: 1987mg | Fiber: 13g | Sugar: 32g | Vitamin A: 9656IU | Vitamin C: 310mg | Calcium: 211mg | Iron: 5mg
    Author: Carmy
    Course: Main Course
    Cuisine: Meal Prep
    Nutrition Disclaimer

    This post was originally published on June 5, 2017. This post has been updated on Nov 20, 2022, with new photos, tips, and a slight tweak in the recipe.

    More Sheet Pan Meals to Try

    • Sheet Pan Black Pepper Soy Chicken with Broccoli
    • Sheet Pan Pesto Chicken and Potatoes
    • Sheet Pan Honey Soy Salmon
    • Sheet Pan Sweet Chili Chicken Thighs and Vegetables

    Other places to connect with me
    @carmyshungry on Instagram
    Facebook
    Shop my Amazon faves
    Email: [email protected]

    • 2

    Comments

    1. Abbey Sharp says

      June 05, 2017 at 11:47 am

      Love a one pan meal! Very little dishes required is my kind of meal.

      Reply
    2. Deborah @ Confessions of a mother runner says

      June 05, 2017 at 1:14 pm

      One sheet meals are the best! I think my kids and hubs would eat this one thanks for sharing

      Reply
    3. Emily | EmPowered Nutrition says

      June 05, 2017 at 1:49 pm

      This is my type of meal! Love one pan dinners!

      Reply
    4. Kara @ Byte Sized Nutriton says

      June 05, 2017 at 3:58 pm

      Sheet pan meals are my favorite way to meal prep – especially when they include lots of veggies! And who doesn’t love honey mustard chicken? YUM!

      Reply
    5. Josefiina Toskala says

      June 05, 2017 at 5:03 pm

      4 stars
      This sounds great. I will try this recipe. I am sure my hubby will love this.

      Reply
    6. Tasting Page says

      June 05, 2017 at 7:16 pm

      Love this easy meal prep idea, and also love all the tasty ingredients!

      Reply
    7. Christina Bauer says

      June 06, 2017 at 9:41 am

      I love a good sheet pan dinner! These potatoes look especially delicious.

      Reply
    8. Erica Lindeman says

      June 07, 2017 at 7:02 am

      5 stars
      I too am a fan of easy cooking meals. Will try your style of honey mustard sauce.

      Reply

    Trackbacks

    1. A blog about healthy living, food, and travel based in Toronto Canada - Carmyy says:
      July 6, 2017 at 1:44 pm

      […] Carrots: One Sheet Pan Honey Mustard Chicken + Veggies […]

      Reply
    4.67 from 3 votes (1 rating without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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