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Easy Crispy Sheet Pan Honey Mustard Chicken Recipe with Roasted Vegetables

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A quick and easy sheet pan meal featuring crispy honey mustard glazed chicken thighs paired with tender roasted vegetables, perfect for fuss-free weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 3 tablespoons honey (raw honey preferred)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for marinade)
  • Salt and freshly ground black pepper to taste
  • 2 cups baby potatoes, halved (Yukon gold or red potatoes)
  • 1 large carrot, peeled and cut into sticks
  • 1 red bell pepper, cut into strips
  • 1 small red onion, peeled and cut into wedges
  • 1 tablespoon olive oil (for tossing veggies)
  • Salt and pepper to taste
  • Optional fresh herbs like thyme or rosemary

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together honey, Dijon mustard, whole grain mustard (if using), minced garlic, olive oil, salt, and pepper until smooth.
  3. Pat the chicken thighs dry with paper towels. Add chicken to the marinade and toss to coat evenly. Let sit for 10-15 minutes if possible.
  4. Toss baby potatoes, carrot sticks, red pepper strips, and onion wedges with olive oil, salt, pepper, and optional fresh herbs. Spread evenly on one side of a large rimmed sheet pan.
  5. Place marinated chicken thighs skin-side up on the other half of the sheet pan, spaced out to allow air circulation. Use a wire rack if available.
  6. Roast in the preheated oven for 30-35 minutes until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C). Vegetables should be tender and caramelized.
  7. At 15-20 minutes, toss the veggies for even roasting and baste chicken with any extra marinade if desired.
  8. Optional: Broil for the last 2-3 minutes for extra crispiness, watching carefully to avoid burning.
  9. Let the chicken rest for 5 minutes before serving to redistribute juices.

Notes

Patting the chicken skin dry twice (before marinating and before roasting) is key to achieving crispy skin. Avoid overcrowding the sheet pan to prevent steaming. Toss vegetables halfway through roasting for even caramelization. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, roasted vegetables, easy chicken recipe, weeknight dinner, crispy chicken, one pan meal

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