Name: Sheet Pan Honey Mustard Chicken and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ½ cup mayonnaise (4 oz., $0.57); 1 Tbsp Dijon mustard ($0.06); 1 Tbsp yellow mustard ($0.02); 3 Tbsp honey ($0.47); 1 tsp apple cider vinegar ($0.01); ⅛ tsp garlic powder ($0.01); ⅛ tsp paprika ($0.01); ½ tsp salt (divided, $0.02); ½ tsp black pepper (divided, (freshly cracked) $0.08); 4 chicken thighs (boneless, skinless (1.5lb, 680g) $3.52**); 3 medium red potatoes (washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58); 1 red onion (large dice (heaping 1 cup, 272g) $0.92); 8 oz. green beans (trimmed (227g) $0.81); 2 carrots (chopped, (heaping ½ cup, 142g) $0.29); 2 Tbsp vegetable oil ($0.08)

Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.

45 min total 15 min prep 30 min cook 4 592 cal

Instructions

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1 Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
2 In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
3 Add the chicken thighs to the honey mustard and toss to coat.
4 Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
5 Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
6 Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
7 Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.