Honey Mustard Chicken Carrot (Printable)

Tender honey mustard chicken thighs roasted with carrots and potatoes for a wholesome, easy dinner.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ 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)

# Directions:

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 - Place 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 remaining glaze over the vegetables and toss to coat thoroughly.
06 - Roast in the oven for 35-40 minutes until chicken is golden and cooked through with an internal temperature of 165°F, and vegetables are tender. Stir vegetables halfway through for even roasting.
07 - Remove from oven and let chicken rest for 5 minutes. Garnish with chopped parsley if desired and serve hot.

# Expert Advice:

01 -
  • One pan means one cleanup, and that alone might change your weeknight life.
  • Chicken thighs stay juicy and forgiving, so even if your oven runs hot or cold, dinner survives.
  • The honey mustard glaze tastes like you fussed for hours when it took literally three minutes to whisk.
02 -
  • Pat your chicken thighs dry or your skin will steam instead of crisp, and soggy skin defeats the whole purpose of using thighs.
  • Stir those vegetables halfway through or they'll roast unevenly and you'll have some soft pieces and some still crunchy.
03 -
  • Make extra glaze and save it in a jar in the fridge for next time, or brush it on roasted Brussels sprouts or salmon and watch your dinner repertoire double.
  • If your grocery store has herb blends or pre-minced garlic, use them without guilt because the point is getting dinner on the table, not suffering for authenticity.
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