One Pan Honey Mustard Chicken and Veggies

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

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 drizzled 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! 🙂

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 of honey 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!

How can I make clean up of this 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 this 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!

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

By: Chelsea Lords

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

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 Servings

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Ingredients 

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Chicken and Veggies

• ▢ 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 ½ tablespoons olive oil
• ▢ 4-6 sprigs of fresh thyme
• ▢ salt and pepper to taste
• ▢ 4 chicken thighs
• ▢ 4 chicken drumsticks

Sauce

• ▢ 3 tablespoons Dijon mustard
• ▢ 2 tablespoons whole-grain mustard
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon brown sugar

Instructions 

• Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment and set aside.
• To the prepared baking sheet, add 1 pound baby Yukon gold potatoes, 1 pound carrots, and 1 small red onion . Season with salt and pepper to taste , 4-6 sprigs of fresh thyme, and 2 ½ tablespoons olive oil. Gently toss them together. Bake in preheated oven for 15 minutes.
• Season both sides of 4 chicken thighs and 4 chicken drumsticks with salt and pepper.
• Remove the baking sheet from the oven and toss the veggies gently. Arrange the chicken pieces in a single layer around the veggies. Return to the oven for 15 minutes.
• Meanwhile prepare the sauce by mixing 3 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, 2 tablespoons honey, and 1 tablespoon brown sugar. Add a sprinkle of salt and pepper and whisk together.
• Drizzle the mixture evenly over the chicken and veggies. Return the baking sheet to the oven and bake for another 20-25 minutes or until the chicken is cooked through. Serve and enjoy.

Nutrition

Calories: 431kcalCarbohydrates: 31gProtein: 24gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 120mgSodium: 306mgPotassium: 883mgFiber: 5gSugar: 13gVitamin A: 12754IUVitamin C: 22mgCalcium: 62mgIron: 2mg

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

Additional Info

Course: Dinner, Main Course

Cuisine: American

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