Honey Mustard Chicken Dinner (Printable)

Tender chicken thighs glazed with honey mustard, roasted with carrots and baby potatoes for a simple, balanced dish.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges

→ Honey Mustard Glaze

08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme

→ Garnish

14 - Fresh parsley, chopped (optional)

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme until fully combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper on all sides.
04 - Arrange seasoned chicken thighs, carrots, potatoes, and red onion on the prepared sheet pan in a single layer.
05 - Brush half of the honey mustard glaze over the chicken pieces. Drizzle remaining glaze over vegetables and toss to coat thoroughly.
06 - Roast in preheated oven for 35 to 40 minutes until chicken reaches an internal temperature of 165°F and is golden brown. Stir vegetables halfway through for even roasting.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • One pan means minimal cleanup and no juggling multiple pots while your family waits to eat.
  • The honey mustard glaze creates this glossy, restaurant-quality finish that tastes way more complicated than it actually is.
  • Chicken thighs stay impossibly tender and juicy, even if you're not naturally gifted at cooking protein.
  • Roasted carrots and potatoes develop sweet caramelized edges that even vegetable skeptics will actually request.
02 -
  • Don't skip patting the chicken dry—wet skin will never crisp, no matter how hot your oven is or how long you roast it.
  • Stirring the vegetables halfway through is the difference between perfectly caramelized edges and some pieces soft while others stay pale.
03 -
  • Make the glaze the night before and store it in the fridge—the flavors actually meld and deepen, and you've eliminated half the prep the next evening.
  • If you're cooking for people with different vegetable preferences, roast heartier vegetables like carrots and potatoes with the chicken, and add softer vegetables like zucchini in the last 15 minutes so everything finishes at once.
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