Honey Mustard Chicken Carrots (Printable)

Tender chicken thighs with honey mustard glaze, roasted alongside carrots and baby potatoes for an easy dinner.

# What you need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges

→ Honey Mustard Glaze

08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme

→ Garnish

14 - Fresh parsley, chopped

# How to make it:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme until well combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
04 - Arrange seasoned chicken thighs, carrots, potatoes, and red onion on the prepared sheet pan in a single layer.
05 - Brush half of the honey mustard glaze over the chicken pieces. Drizzle the remaining glaze over the vegetables and toss to coat evenly.
06 - Roast in the oven for 35 to 40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking for even roasting.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with chopped fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly changes everything on a weeknight.
  • Bone-in thighs stay juicy while the vegetables roast into caramelized sweetness all around them.
  • The honey mustard glaze tastes like you spent way more time than you actually did.
02 -
  • Do not skip patting the chicken dry, because any moisture on the skin stops it from crisping up no matter how hot your oven gets.
  • Bone-in thighs take longer than boneless chicken, so don't rush the time or you'll end up with meat that's still pink around the bone.
03 -
  • Make the glaze the night before and store it in the fridge, so you can literally just assemble and roast on busy nights.
  • If you have an extra 10 minutes, toss the vegetables in a little of the glaze before you put them on the pan, so they get an extra layer of flavor on the bottom side.
Return