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One-Pan Honey Mustard Chicken Recipe Easy Roasted Vegetables Meal

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A quick and easy one-pan meal featuring juicy honey mustard glazed chicken thighs roasted alongside tender vegetables, perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons honey (mild clover honey recommended)
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon freshly ground black pepper
  • 8 oz baby carrots (about 225 g), washed
  • 2 cups broccoli florets (about 150 g), small pieces
  • 1 medium red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together honey, Dijon mustard, minced garlic, lemon juice, olive oil, salt, and pepper until smooth to make the glaze.
  3. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
  4. In a large bowl, combine baby carrots, broccoli florets, red bell pepper strips, and red onion wedges. Drizzle with 1 tablespoon olive oil and sprinkle fresh thyme leaves. Toss well to coat.
  5. Arrange the chicken thighs skin-side up in the center of a large rimmed baking sheet. Spread the vegetables evenly around the chicken in a single layer.
  6. Brush the chicken thighs generously with the honey mustard sauce using a pastry brush or spoon. Drizzle the remaining sauce over the vegetables.
  7. Roast in the preheated oven for 30-35 minutes. Halfway through (around 15 minutes), use tongs to turn the vegetables for even roasting. Baste the chicken again with any remaining sauce to keep it juicy.
  8. Check for doneness: chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crisp; vegetables should be tender and slightly caramelized.
  9. Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken dry before seasoning for crispy skin. Toss vegetables halfway through roasting for even browning. Use fresh lemon juice for brightness. Optional: add smoked paprika or chili flakes for heat. Rest chicken after roasting for juicy meat. If vegetables cook faster, remove early and let chicken finish roasting. Use a meat thermometer for perfect doneness.

Nutrition

Keywords: one-pan meal, honey mustard chicken, roasted vegetables, easy dinner, weeknight meal, healthy chicken recipe, gluten-free, low-carb

Find it online: https://yumnode.com/one-pan-honey-mustard-chicken-recipe-easy-roasted-vegetables-meal/