This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.
Instructions
1
Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
2
Make the sauce
3
In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
4
Add the chicken thighs to the honey mustard and toss to coat.
5
Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
6
Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
7
Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
8
Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.
