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Easy Crispy Sheet Pan Honey Mustard Chicken Recipe with Veggies

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A quick and flavorful sheet pan meal featuring crispy honey mustard glazed chicken thighs and roasted vegetables, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, cut into thick half-moons
  • 1 cup baby carrots, halved lengthwise
  • 1 small red onion, cut into wedges
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: Fresh parsley or thyme sprigs

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a medium mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, salt, and pepper until smooth.
  3. Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Coat each piece generously with about half of the honey mustard glaze, saving the rest for basting.
  4. Add the sliced bell pepper, zucchini, baby carrots, and red onion to the bowl with the remaining glaze. Toss until vegetables are well coated.
  5. Spread the vegetables evenly on one side of the sheet pan. Arrange the chicken thighs skin-side up on the other side, ensuring they are not crowded.
  6. Roast in the oven for 25-30 minutes. After about 15 minutes, remove the pan, baste the chicken with any glaze pooled on the pan, and flip the veggies with tongs. Return to the oven for the remaining time.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crispy. Vegetables should be tender with slight caramelized edges.
  8. Optional: Broil for 2-3 minutes if you want extra crispy skin, watching carefully to avoid burning.
  9. Remove from oven and let the chicken rest for 5 minutes. Garnish with fresh parsley or thyme before serving.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Toss veggies halfway through cooking for even roasting. Optional broil at the end for extra crispiness. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven to maintain crispiness.

Nutrition

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

Find it online: https://chrisfeasts.com/easy-crispy-sheet-pan-honey-mustard-chicken-recipe-with-veggies/