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.
3carrotspeeled and chopped into 1 to 1 1/2 inch pieces
2broccoli crownscut into florets
1lemon
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.