Sheet Pan Honey Dijon Chicken With Veggies
Juicy honey Dijon chicken thighs roasted with potatoes, carrots, and onion on one sheet pan. An easy, flavorful dinner with minimal cleanup.
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.