One Pan Honey Mustard Chicken and Veggies
Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!
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: 313kcal | Carbohydrates: 16g | Protein: 22g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 305mg | Potassium: 526mg | Fiber: 3g | Sugar: 11g | Vitamin A: 12710IU | Vitamin C: 4.5mg | Calcium: 43mg | Iron: 1.2mg