Sheet Pan Honey Mustard Chicken and 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.

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!

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

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.

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

• 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 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.

• 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.

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!

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.

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

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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

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