Description
This Easy Honey Mustard Sheet Pan Chicken and Root Vegetables is a one-pan meal that combines juicy chicken thighs with caramelized root vegetables, all coated in a sweet-tangy honey mustard glaze. It’s naturally gluten-free and dairy-free, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 3 medium carrots, peeled and cut into 2-inch chunks
- 2 medium parsnips, peeled and cut into 2-inch chunks
- 1 large red onion, cut into 1-inch wedges
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs (optional)
- 1/4 cup honey
- 3 tablespoons whole-grain mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 425°F (220°C). Position a rack in the center of the oven. Line your sheet pan with parchment paper or foil for easy cleanup.
- Make the honey mustard glaze: In a small bowl, whisk together 1/4 cup honey, 3 tablespoons whole-grain mustard, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. Set aside about 2 tablespoons of the glaze for brushing later.
- Prep the vegetables: In a large bowl, toss the carrot chunks, parsnip chunks, red onion wedges, and smashed garlic cloves with 2 tablespoons olive oil. Season generously with salt and pepper. Spread them in an even layer on the prepared sheet pan, leaving space in the center for the chicken.
- Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Place the chicken thighs skin-side up in the center of the pan, nestled among the vegetables.
- Glaze the chicken: Brush the chicken thighs generously with the reserved honey mustard glaze (the 2 tablespoons you set aside).
- Roast for 25 minutes: Place the pan in the oven and roast undisturbed.
- Flip and glaze again: After 25 minutes, remove the pan from the oven. Using tongs, carefully flip the chicken thighs skin-side down. Brush the other side with a little more glaze from the main batch (not the reserved portion). Give the vegetables a gentle toss to coat them in the pan juices.
- Roast for another 15-20 minutes: Return the pan to the oven. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The vegetables should be tender and caramelized.
- Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. If you have fresh thyme, scatter a few sprigs over the top for a pop of color and fragrance.
Notes
Pat the chicken dry for crispy skin. Don’t overcrowd the pan; give vegetables breathing room. Cut vegetables uniformly for even cooking. Use a thermometer to ensure chicken reaches 165°F. For extra crispiness, broil for the last 2-3 minutes. Make extra glaze for dipping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 22
- Sodium: 650
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 6
- Protein: 28
Keywords: sheet pan chicken, honey mustard chicken, root vegetables, one pan meal, gluten free, dairy free, weeknight dinner