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Juicy honey Dijon chicken thighs with roasted vegetables on a sheet pan. Perfect easy dinner recipe.

Sheet Pan Honey Dijon Chicken With Veggies

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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: chicken and vegetables recipe, easy weeknight dinner, honey Dijon chicken, honey mustard chicken, roasted chicken thighs, sheet pan chicken dinner
Servings: 4 servings
Calories: 700kcal

Ingredients

  • 2 pounds chicken thighs, bone-in skin-on
  • 2 cup potatoes, cut into chunks
  • 3 medium carrots, sliced
  • 1 red onion, cut into chunks
  • ⅓ cup honey
  • ⅓ cup Dijon mustard
  • 2½ tbsp olive oil
  • 3 garlic cloves, minced
  • 1¼ tsp smoked paprika
  • ¾ tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1½ tbsp lemon juice

Instructions

  • Preheat oven to 425°F and line a large sheet pan with parchment paper.
  • In a bowl, whisk together honey, Dijon mustard, olive oil, garlic, spices, and lemon juice until smooth.
  • Add chicken thighs to the bowl and coat well. Let marinate for 15–30 minutes or use immediately.
  • Place potatoes, carrots, and onion on the sheet pan. Drizzle lightly with olive oil and sprinkle with salt. Toss to combine.
  • Move vegetables to one side of the pan. Place chicken thighs on the other side, skin side up. Pour any remaining marinade over the chicken.
  • Bake for 35–45 minutes, until chicken reaches 165°F and vegetables are tender.
  • Optional: Broil for 2–3 minutes at the end for a golden, caramelized finish.
  • Serve warm, spooning pan juices over the chicken and vegetables.

Notes

  • Bone-in, skin-on thighs stay extra juicy and develop crispy skin.
  • Marinating is optional but adds deeper flavor.
  • Cut vegetables into similar sizes so they cook evenly.
  • If the pan feels crowded, use two trays for better roasting.