Honey Mustard Sheet Pan Chicken Thighs and Veggies

This recipe for Honey Mustard Sheet Pan Chicken Thighs is the ultimate weeknight dinner. It combines sticky, crispy skinned, juicy chicken with tender roasted vegetables, and a sweet/savory twist with a simple honey mustard glaze. With minimal prep and easy cleanup, this one-pan wonder is perfect for busy evenings or casual weekend entertaining.

I could easily eat this dinner twice a week without getting tired of it. The combination of honey and mustard with chicken and potatoes never gets old.

Why this recipe is SO GOOD

Crispy chicken skin

For the crispiest chicken skin, we're using high heat. This recipe calls for 425°F, which is perfect for rendering out the fat and creating that golden-brown crispy crunchy skin we're looking for. A long cooking time also helps!

Using chicken thighs (dark meat not white meat)

Chicken thighs are perfect for this recipe's hour-long cooking time. Unlike chicken breasts which dry out easily, bone-in, skin-on thighs become increasingly tender and flavorful with longer cooking times.

The right veggies for the job

I love using potatoes and carrots with these honey mustard chicken thighs because they are hearty and hold up well to the long roasting time. The potatoes and carrots soak up all the savory chicken juices (and yes, some delicious chicken fat too) making them incredibly flavorful and tender.

The honey mustard glaze

Honey mustard has to be one of the best flavor combos out there. There’s a reason it’s one of the default dipping options for chicken strips or nuggets. And while it’s possible to buy it pre-made in the store, it’s much cheaper (and so easy) to make it yourself. Plus, making your own allows you to choose from various mustards—grainy, Dijon, spicy, etc.

What you’ll need to make this recipe

Equipment

• Sheet pan
• Cutting board and knife
• Digital thermometer
• Pastry brush

Ingredients

• Chicken thighs: Bone in, skin on for maximum flavor and juiciness.
• Potatoes: I prefer a waxy potato like Yukon gold or white-fleshed potatoes for this recipe.
• Carrots: Big chunky slices so they cook at a similar rate to the potatoes.
• Marinade: A simple combo of salt, paprika, garlic (or garlic powder), apple cider vinegar, and olive oil.
• Glaze: Just two ingredients - honey and mustard! Dijon or grainy mustard for the best flavor.
• Black pepper: Just a few cracks over the whole thing to add a slight peppery kick.

How to make these Honey Mustard Chicken Thighs & Veggies

1. Preheat the oven to 425.
2. Peel the carrots and chop them into one inch thick diagonal slices.
3. Wash and optionally peel the potatoes and cut each potato into 6 wedges.
4. Make the marinade by combining the paprika, garlic, salt, olive oil, and vinegar in a small bowl.

5. Toss the chicken thighs, potatoes, and carrots with the marinade. If you want to do this step in advance, you can use a large ziplock bag or a bowl, and keep the marinated chicken and veggies in the fridge for several hours. If you are going to cook right away, you can toss everything directly on the pan.

6. Spread the mixture out in a single layer on a large sheet pan, ensuring that the chicken skin is facing up to optimize for crispiness.

7. Roast the chicken and veggies at 425 degrees for 40 minutes. At this point, the chicken skin should be fairly crispy already, and the veggies will be cooked all the way through.

8. Remove the sheet pan from the oven, and brush the chicken thighs with the honey mustard glaze on both sides. Return the sheet pan to the oven, ensuring that the chicken thighs are skin side up. Bake for another 20-25 minutes until the chicken skin is very crispy and everything is very well cooked.

9. Use an instant read digital thermometer to check that the chicken is cooked through. It needs to be at least 165 degrees, but it will likely be much higher (185-200) because of the long cooking time.

10. Transfer to a serving dish (or serve directly on the sheet pan for an informal vibe), allow to rest for a few minutes, and enjoy.

Success tips

These tips will help to make sure you get the best darn Honey Mustard Chicken Thighs possible.

• Use the right size of sheet pan: Overcrowding will lead to steaming instead of roasting, and too much space on the tray will cause the veggies to burn. This recipe fits perfectly on a standard ½ sheet pan. It’s just big enough to fit everything somewhat snugly in a single layer.
• Pat chicken skin dry: If your chicken is quite wet, pat the chicken skin dry with paper towels before marinating for maximum crispiness.
• Cut vegetables uniformly: Cut the potato and carrot pieces to a similar thickness to ensure even cooking throughout.
• Don't flip the chicken: Once arranged skin-side up, leave it that way except when glazing to achieve the crispiest skin possible.
• Let it rest: Allow the chicken to rest for 5-10 minutes after cooking. This helps the juices redistribute throughout the meat.

Frequently asked questions

• Can I use boneless chicken thighs instead? While boneless thighs will work, bone-in thighs are recommended for this recipe as they provide more flavor and stay juicier during the long cooking time. If using boneless thighs, reduce the cooking time by about 15-20 minutes.
• Can I prep this ahead of time? Yes! You can marinate the chicken and vegetables for up to 8 hours in advance. Store in the refrigerator until ready to cook. The honey mustard glaze can also be mixed ahead of time.
• What if my vegetables are cooking faster than the chicken? If you notice the vegetables browning too quickly, you can cover them loosely with foil while the chicken continues to cook. This will prevent over-browning while allowing the chicken to reach the proper temperature.
• Can I use different vegetables? Yes, but choose vegetables that can withstand long cooking times. Brussels sprouts, parsnips, sweet potatoes, and butternut squash are all great alternatives. Avoid quick-cooking vegetables like broccoli or zucchini, as they'll become overcooked.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy cold, or reheat in a 350°F oven until warmed through to help re-crisp the skin.

Serving suggestions

While this is a complete meal on its own, you can serve it with:

• Crusty bread to soak up the pan juices.
• A simple green salad or arugula with a squeeze of lemon. This is a really nice way to soak up and cut through some of the rich fattiness of the chicken thighs.
• Steamed green beans or broccoli.

Make it your own

Try these variations to switch things up:

• Spicy version: Add red pepper flakes to the marinade.
• Herb-lovers: Add fresh rosemary and thyme to the vegetables.
• Different mustards: Experiment with whole grain, yellow, or hot mustard for fun flavor variations.

More chicken recipes here!

• Sheet Pan Chicken Shawarma
• Cast Iron Buffalo Chicken Thighs
• Rice Cooker Chicken and Corn
• Oven Braised Chicken Thighs with Lemons and Capers
• The BEST Air Fryer Chicken Drumsticks (Juicy Inside, Crispy Outside)

I hope you love this recipe as much as I do! Be sure to share any pics if you end up making it! (tag @howtomakedinner on Instagram).

Honey Mustard Sheet Pan Chicken Thighs & Veggies

Paula

This recipe for Honey Mustard Sheet Pan Chicken Thighs is one of my favorite go-to dinners any night of the week. The combo of of crispy, juicy chicken and roasted carrots and potatoes is simple yet so satisfying. The honey mustard glaze makes the chicken sticky and delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting time 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner

Cuisine American

Servings 4

Equipment

• Sheet pan standard aluminimum ½ sheet pan
• Cutting board and knife for chopping the veggies
• digital thermometer optional, to check the chicken temperature
• Pastry brush for glazing the chicken thighs
• 2 small bowls & spoons for mixing the marinade and the glaze

Ingredients

  

1x2x3x

• 8 Chicken thighs bone in, skin on
• 500 grams potatoes 5 medium
• 350 grams carrots 5 medium

For the marinade

• 1.5 teaspoons salt
• 1 tablespoon paprika
• 4 cloves garlic or 2 teaspoons garlic powder
• Black pepper to taste
• 1 tablespoon apple cider vinegar or lemon juice
• 2 tablespoons olive oil

For the honey mustard glaze

• 2 tablespoons honey
• 2 tablespoons mustard grainy or dijon

Instructions

 

• Preheat the oven to 425 degrees Fahrenheit.
• Make the marinade by combining the paprika, garlic, salt, olive oil, and vinegar in a small bowl.
• Peel the carrots and chop them into one inch thick diagonal slices.
• Wash and optionally peel the potatoes and cut each potato into 6 wedges.
• Toss the chicken thighs, potatoes, and carrots with the marinade. If you want to do this step in advance, you can use a large ziplock bag or a bowl, and keep the marinated chicken and veggies in the fridge for several hours. If you are going to cook right away, you can toss everything directly on the sheet pan.
• Spread the mixture out in a single layer on a large sheet pan, ensuring that the chicken skin is facing up to optimize for crispiness.
• Roast the chicken and veggies at 425 degrees for 40 minutes. At this point, the chicken skin should be fairly crispy already, and the veggies will be cooked all the way through.
• Remove the sheet pan from the oven, and brush the chicken thighs with the honey mustard glaze on both sides. Return the sheet pan to the oven, ensuring that the chicken thighs are skin side up. Bake for another 20-25 minutes until the chicken skin is very crispy and everything is very well cooked.
• Optional: Use an instant read digital thermometer to check that the chicken is cooked through. It needs to be at least 165 degrees, but it will likely be much higher (185-200) because of the long cooking time.
• Transfer to a serving dish (or serve directly on the sheet pan for an informal vibe), allow to rest for a few minutes, and enjoy.

Keyword chicken

Tried this recipe?Let us know how it was!