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Easy Crispy Sheet Pan Honey Mustard Chicken Recipe with Roasted Vegetables for Perfect Dinner

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A quick and easy sheet pan dinner featuring crispy bone-in, skin-on chicken thighs glazed with a tangy honey mustard sauce and roasted vegetables. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 2 tablespoons olive oil (for chicken)
  • 1/4 cup honey (raw or clover honey)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 large red bell pepper, cut into strips
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets (fresh or frozen)
  • 1 tablespoon olive oil (for vegetables)
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or rosemary (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, smoked paprika, salt, and pepper to make the honey mustard sauce. Set aside.
  3. Toss carrots, bell pepper, onion, and broccoli with 1 tablespoon olive oil, salt, pepper, and dried herbs if using. Spread evenly on a large rimmed sheet pan, leaving space in the center for the chicken.
  4. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
  5. Drizzle 2 tablespoons olive oil over the chicken and rub it in. Brush the honey mustard sauce generously over the skin side of each chicken thigh.
  6. Arrange chicken thighs skin-side up in the center of the sheet pan, ensuring they are not touching to allow air circulation.
  7. Roast in the preheated oven for 30-35 minutes, or until chicken skin is golden and crispy and internal temperature reaches 165°F (75°C). Vegetables should be tender and slightly caramelized.
  8. Optional: Broil for 2-3 minutes at the end for extra crispy chicken skin, watching carefully to avoid burning.
  9. Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving.
  10. Serve chicken thighs with roasted vegetables and spoon any pan juices over the top.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Do not overcrowd the pan to allow proper air circulation. Rotate the pan halfway through roasting for even cooking. If honey mustard glaze is too runny, mix with a teaspoon of cornstarch dissolved in water before brushing. Let chicken rest 5 minutes after baking to lock in juices. For extra crispiness, broil 2-3 minutes at the end while watching carefully.

Nutrition

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

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