Description
A simple and flavorful sheet pan dinner with juicy roasted chicken and tender vegetables coated in a sweet and tangy honey mustard sauce. Perfect for easy weeknight meals.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 2 cups baby potatoes, halved
- 1 cup green beans, trimmed
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper.
- In a large bowl, toss the potatoes, green beans, and carrots with olive oil, salt, and black pepper. Spread them onto the prepared sheet pan.
- Place the chicken thighs on the pan among the vegetables.
- In a small bowl, whisk together the honey, Dijon mustard, yellow mustard, lemon juice, and garlic powder to make the sauce.
- Brush half of the sauce over the chicken and drizzle a little over the vegetables.
- Roast for 25 minutes.
- Remove the pan from the oven and brush the remaining sauce over the chicken.
- Return the pan to the oven and roast for another 10 to 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm.
Notes
- Cook chicken to an internal temperature of 165°F for safe consumption.
- For extra caramelization, you can broil for 2 to 3 minutes at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American