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Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!

Honey Mustard Chicken and root vegetables in a white serving bowl with metal spoon.
Hey everyone! I’m Chelsea back from Chelsea’s Messy Apron to share with you one of my family’s FAVORITE easy dinner recipes. Its one of my favorites because it’s so easy to make, I never get any complaints come dinnertime, and overall it’s so flavorful! It’s a delicious hearty meal that is perfect for back to school time. Which, crazy enough for us, is in a couple of weeks and coming faster than I’m ready for it!

So let’s talk a little bit more about this one pan honey mustard and chicken.

How do you make this easy and healthy one pan dinner?

  • You’ll start by preheating the oven to 425 degrees F and then lining a very large baking sheet with heavy duty foil, parchment, or a liner.
  • On that pan you’ll put the cut veggies, oil, and seasonings! Those will bake first.
  • Meanwhile you’ll salt and pepper both sides of the chicken thighs and drumsticks.
  • Remove the baking sheet and toss the veggies gently. Arrange the chicken pieces in a single (and not overlapping) layer around the veggies. This goes back in the oven for another 15 minutes.
  • Meanwhile you’ll prepare the sauce by mixing together the dijon mustard, whole-grain mustard, honey, and brown sugar. That gets whisked together and drizzledย evenly over the chicken and veggies.
  • Everything bakes once more until the chicken is cooked through and veggies are tender. And before you know you’ve got a delicious chicken and veggie dinner ready to devour! ๐Ÿ™‚

Is this One Pan Honey Mustard Chicken and Veggies healthy?

  • Yes!! Not only is it packed with so many good-for-you veggies, but it’s also sweetened mainly by a natural sweetener (honey). The benefits ofย honeyย are most noticed when it is replacing another unhealthier sweetener like white sugar. While there is a little brown sugar in this dish, the amount is very small. You can also use coconut sugar in place of the brown sugar if you’re looking to completely remove refined sugars.

Can I make this One Pan Honey Mustard Chicken and Veggies ahead of time?

You can prepare parts of this dish ahead of time! The sweet glaze can be made a day a head of time and you can prepare the carrots and red onion a day in advance. Just make sure to store everything in airtight containers until ready to cook!

Honey mustard chicken and root vegetables on a black plate with a white fork.

How can I make clean up of thisย One Pan Honey Mustard Chicken and Veggies easy and quick?

  • To make the clean up super quick and easy for this dinner, you can line your sheet pan with heavy duty foil. Make sure to completely coat the tray in the foil and the clean up will be as easy as removing the foil and giving the tray a quick rinse. Since this dish does get a little sticky (honey!) you do want your sheet pan lined with something — parchment paper or a silpat liner. In my experience, two sheets of heavy duty foil really does the trick.

What side dishes go well with thisย One Pan Honey Mustard Chicken and Veggies?

  • This Creamy Pea Salad would make an amazing side dish accompaniment to this dinner. It’s light and fresh and perfectly balances the heavier root vegetables of this dinner.
  • This Autumn Chopped Salad is a major reader favorite and would be the perfect fresh side dish to this dinner. There’s a lot of fresh fruit in this salad which helps to balance all the veggies of the dinner!
  • And who doesn’t love Buttery Rolls to go along with a veggie heavy dinner? These rolls are delicious with this meal!

Honey mustard chicken and root vegetables in a white serving bowl.

More One Pan Dinner Recipes:

One Pan Healthy Italian Sausage and Veggies

One Pan Lemon Parmesan Chicken and Asparagus

One Pan Healthy Sausage and Veggies

Recipe adapted from Good Housekeeping Magazine

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One Pan Honey Mustard Chicken and Veggies

Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 6

Ingredients 

  • 1 pound baby Yukon gold potatoes quartered
  • 1 pound carrots quartered and then cut into 2 inch pieces
  • 1 small red onion cut into 8 large wedges
  • 2 and 1/2 tablespoons olive oil
  • 4-6 sprigs of fresh thyme
  • Fine sea salt and freshly cracked pepper to taste
  • 4 chicken thighs
  • 4 chicken drumsticks

Sauce

  • 3 tablespoons Dijon mustard don't use regular mustard!
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons honey
  • 1 tablespoon brown sugar

Instructions 

  • Preheat the oven to 425 degrees Line a very large baking sheet with heavy duty foil, parchment, or a liner. Set aside.
  • On the prepared pan, add the quartered potatoes, carrot pieces, and red onion wedges. Sprinkle salt and pepper over (to taste, I add about 1/2 teaspoon of each), thyme, and olive oil. Gently toss together. Bake in preheated oven for 15 minutes.
  • Meanwhile salt and pepper both sides of the chicken thighs and drumsticks.
  • Remove the baking sheet and toss the veggies gently. Arrange the chicken pieces in a single (and not overlapping) layer around the veggies.
  • Return to the oven for 15 minutes.
  • Meanwhile prepare the sauce by mixing together the dijon mustard, whole-grain mustard, honey, and brown sugar. Add a sprinkle of salt and pepper and whisk together.
  • Drizzle this mixture evenly over the chicken and veggies.
  • Return the pan once again and bake for another 20-25 minutes or until the chicken is cooked through (will register 165 degrees F on a thermometer) and serve with veggies.
  • Enjoy immediately!

Nutrition

Calories: 313kcalCarbohydrates: 16gProtein: 22gFat: 18gSaturated Fat: 5gCholesterol: 120mgSodium: 305mgPotassium: 526mgFiber: 3gSugar: 11gVitamin A: 12710IUVitamin C: 4.5mgCalcium: 43mgIron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Chelsea Lords

Chelsea is the blogger behind Chelsea's Messy Apron. She is always experimenting in the kitchen and making new things to eat. "Or I am in the kitchen eating. Both are good." She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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14 Comments

  1. This look so lovely! Was making for myself for new years eve.
    But since i waited a day, my chicken went bad:(
    So short story short, im trying this with salmon ๐Ÿคฃ
    Happy new year๐Ÿฅณ

    xx

    Freya

  2. Love your recipes, however can you adjust the printing as it always gives me a blank first page! Sorry!

    Making the zucchini muffins, they are fantastic, as we speak

  3. I donโ€™t have any whole grain mustard, just Dijon. So if I use all dijon, Is there any spices I can add to the sauce to make it taste like whole grain as a sub? Thx!

  4. What are the green veggies in your dish in the photos? Green beans? Asparagus? I donโ€™t see them listed in the ingredients.

    1. You are welcome to add any vegetables that you prefer but I added some green beans to this dish and it tasted wonderful! Enjoy! XOXO

    1. I would recommend cooking it a little longer in the oven but everything else will be the same. Hope you enjoy! XOXO