One Pan Honey Mustard Chicken and Veggies
Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!
Servings: 6 Servings
Ingredients
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: 431kcal | Carbohydrates: 31g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 306mg | Potassium: 883mg | Fiber: 5g | Sugar: 13g | Vitamin A: 12754IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 2mg
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