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Sheet Pan Honey Dijon Chicken with Veggies

A simple yet impressive chicken dish featuring crispy roasted chicken thighs and vibrant mixed vegetables, all glazed with a savory honey-Dijon marinade.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs (skin-on for crispy texture) Skin-on chicken thighs ensure a crispy texture.
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 cups mixed vegetables (bell peppers, broccoli, and carrots are a great mix) Feel free to mix and match vegetables.
  • 2 tablespoons olive oil
  • to taste salt and pepper Adjust according to preference.
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine the honey, Dijon mustard, olive oil, garlic powder, salt, and pepper. Whisk until well blended.
  3. Place the chicken thighs in a large bowl or resealable bag and pour the marinade over them. Let it sit for about 15 minutes.
  4. Chop your veggies into bite-sized pieces while the chicken is marinating.
Cooking
  1. On a large sheet pan, arrange the chicken thighs skin side up and add the mixed vegetables around them.
  2. Drizzle any remaining marinade over the veggies.
  3. Place the sheet pan in the oven and roast for 25-30 minutes until the chicken is golden brown and cooked through.
  4. Let the chicken rest for a few minutes before serving.

Notes

Feel free to substitute vegetables based on what you have on hand. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat in the oven to maintain texture.