Honey Mustard Chicken Dinner (Printable version)

Tender honey mustard-glazed chicken roasted with carrots and baby potatoes for a simple, flavorful meal.

# 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 or 1 tablespoon fresh thyme

→ Garnish

14 - Fresh parsley, chopped (optional)

# 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 on all sides.
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 thoroughly.
06 - Roast in the oven for 35 to 40 minutes until chicken is golden and cooked through with an internal temperature of 165°F. Stir vegetables halfway through for even roasting.
07 - Remove from oven and rest chicken for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means your cleanup time is spent thinking about something better.
  • Bone-in chicken thighs stay impossibly tender and juicy while the skin gets crispy and caramelized.
  • The honey mustard glaze tastes like you fussed, but honestly it takes four minutes to whisk together.
02 -
  • Pat that chicken skin completely dry before it touches the pan, or you'll steam it instead of crisping it, and that's the one thing you can't fix in the oven.
  • Stirring the vegetables halfway through cooking is the difference between some caramelized pieces and all caramelized pieces—it takes ninety seconds and changes everything.
03 -
  • Keep your sheet pan edges free of glaze drips before it goes in the oven, or you'll spend cleanup time scraping caramelized honey instead of savoring what you just ate.
  • If your vegetables look like they're browning too fast, lower the oven temperature by 10-15 degrees and add a few minutes to the cooking time—ovens are honest about what they do.
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