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- 4 boneless, skinless chicken thighs - 1/4 cup Dijon mustard - 1/4 cup honey - 2 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste For the chicken, I use boneless, skinless thighs. They stay juicy and cook well. The honey mustard mixture brings great flavor. I mix Dijon mustard, honey, olive oil, and apple cider vinegar. I add garlic powder, onion powder, paprika, salt, and pepper for extra taste. - 2 cups baby potatoes, halved - 2 cups broccoli florets - 1 cup baby carrots I love using baby potatoes, broccoli, and baby carrots. The potatoes get creamy, and the broccoli stays bright. The carrots add nice color. These veggies roast well and soak up the honey mustard sauce. - Fresh herbs (parsley, thyme) For a fresh touch, I add herbs like parsley or thyme. They brighten the dish and look nice on the plate. You can sprinkle them on just before serving for added flavor and flair. - Preheat the oven to 400°F (200°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup. - In a bowl, whisk together the Dijon mustard and honey. - Add olive oil, apple cider vinegar, garlic powder, onion powder, and paprika. - Mix until all the ingredients blend well. This sauce adds great flavor. - Place the chicken thighs on one side of the prepared baking sheet. - Pour half of the honey mustard mixture over the chicken. Make sure each piece is coated well. - In a large bowl, toss the baby potatoes, broccoli florets, and baby carrots with the remaining sauce. - Spread the veggies on the other side of the baking sheet. Keep them in a single layer for even cooking. - Bake in the preheated oven for 25-30 minutes. - Check the chicken's internal temperature. It should reach 165°F (74°C). - Look for tender veggies that are slightly caramelized. This shows they are ready to eat. To ensure even cooking of chicken and vegetables, cut the veggies into similar sizes. This helps them cook at the same rate. For chicken thighs, place them on one side of the pan. Spread veggies on the other side. This method allows for better heat distribution. To check for doneness, use a meat thermometer. The chicken should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white and juices should run clear. For veggies, they should look tender and slightly caramelized. For a family-style meal, serve directly from the sheet pan. This adds a fun touch to the meal. You can also plate the chicken and veggies on a colorful platter. Garnish with fresh herbs, like parsley or thyme. This adds color and freshness to your dish. To boost flavor, try adding spices like thyme, rosemary, or cumin. These can add depth to the dish. You can also mix in some lemon juice for a zesty kick. Complementary side dishes can include a simple salad or some crusty bread. These pair well with the honey mustard chicken. You might also consider serving rice or quinoa for a filling option. {{image_2}} You can switch up the protein in this recipe. Chicken thighs work well, but chicken breasts are a great choice too. They can cook faster, so check them early. If you want a fun twist, try drumsticks. They add a nice crunch and flavor. For a vegetarian option, use tofu or chickpeas. These options soak up the honey mustard sauce well. Feel free to get creative with your veggies. Use seasonal vegetables for the best taste. Asparagus or bell peppers add great flavor. If you’re short on fresh produce, frozen vegetables work fine. Just ensure they are thawed before cooking for even results. Mixing different colors makes your dish pop. Adjust the sweetness to match your taste. If you prefer a sweeter dish, add more honey. For a kick, sprinkle in some chili flakes. This adds heat without overpowering the flavor. You can also experiment with herbs like rosemary or thyme. These will bring a fresh taste to your meal. To store leftovers, let the dish cool to room temperature. Place the chicken and veggies in an airtight container. This keeps them fresh for up to three days. When you are ready to eat, you can enjoy them cold or reheat them. If you want to freeze this dish, follow these steps. First, cool the leftovers completely. Then, place them in a freezer-safe container. You can also use freezer bags. Remove as much air as possible. This helps prevent freezer burn. The chicken and veggies can be frozen for about three months. To reheat, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. In the microwave, use a microwave-safe dish. Heat on medium power for 2-3 minutes. Stir halfway to ensure even heating. This keeps the flavors and textures nice and tasty. You can easily make this dish gluten-free. The main ingredient to watch is Dijon mustard. Many brands contain gluten. Look for a gluten-free Dijon mustard. You can also make your own using mustard powder, vinegar, and honey. This way, you control the ingredients. Yes, you can use different vegetables. Carrots, zucchini, and bell peppers work great. Keep in mind that cooking times may change. For softer veggies, like zucchini, reduce the baking time to avoid mushiness. For firmer options, like carrots, you may need to add a few more minutes. This dish pairs well with many sides. Rice or quinoa adds a nice touch. A fresh salad will brighten up the meal. For drinks, try a crisp white wine or sparkling water with lemon. These complement the honey mustard flavors perfectly. Absolutely! Meal prepping is a great idea. Cook the chicken and veggies as directed. Let them cool, then store in airtight containers. You can keep them in the fridge for up to four days. Reheat in the oven or microwave before serving for best taste. This recipe uses simple ingredients like chicken thighs, honey mustard, and fresh veggies. You can bake everything on a sheet pan for an easy meal. Remember to check for doneness and try different spices for extra flavor. You can customize this dish with your favorite proteins and vegetables. Don't forget to save leftovers for quick meals later. Cooking can be fun and easy. Enjoy making this dish as much as I enjoyed sharing it with you!

Sheet-Pan Honey Mustard Chicken and Veggies

Discover how to make a delicious Sheet-Pan Honey Mustard Chicken & Veggies dinner that’s perfect for busy weeknights! This easy recipe combines juicy chicken thighs with flavorful veggies, all drizzled in a sweet and tangy honey mustard sauce. In just 40 minutes, you can have a wholesome meal on the table that your family will love. Click to explore this tasty recipe and elevate your dinner routine today!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 cups baby potatoes, halved

2 cups broccoli florets

1 cup baby carrots

Instructions
 

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until well combined.

      Place the chicken thighs on one side of the prepared baking sheet and pour half the honey mustard mixture over them, ensuring they are well coated.

        In a large bowl, toss the halved baby potatoes, broccoli florets, and baby carrots with the remaining honey mustard mixture until evenly coated.

          Arrange the vegetables on the other side of the baking sheet, spreading them out in an even layer.

            Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender and slightly caramelized.

              Remove from the oven and let rest for a few minutes before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a family-style meal or plate the chicken and veggies on a colorful platter. Garnish with fresh herbs like parsley or thyme for a pop of color!