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- 4 chicken thighs, skin-on and bone-in - 2 large carrots, sliced into thin rounds - 1 zucchini, cut into half-moons - 1 red bell pepper, sliced into strips - 1 cup broccoli florets - 3 tablespoons honey - 3 tablespoons Dijon mustard - 2 tablespoons extra virgin olive oil - 2 cloves garlic, minced finely - 1 teaspoon dried thyme - Salt and freshly cracked pepper, to taste I love using chicken thighs for this recipe. They stay juicy and tender while roasting. Fresh veggies add color and crunch. I prefer carrots, zucchini, red bell pepper, and broccoli for their great taste and texture. The honey mustard marinade is the star of the dish. I blend honey and Dijon for a sweet and tangy flavor. Adding olive oil helps the marinade stick to the chicken. Garlic gives it a savory kick, while dried thyme adds depth. Finally, salt and pepper enhance the taste of each bite. Make sure to mix the marinade well. This ensures even flavor throughout the chicken and veggies. Each ingredient plays a role, creating a dish that is both delicious and satisfying. {{ingredient_image_2}} 1. Preheat the Oven: Start by setting your oven to 400°F (200°C). This makes sure your chicken cooks evenly. 2. Prepare the Baking Sheet: Line a large baking sheet with parchment paper. This helps with easy cleanup later. 3. Make the Honey Mustard Marinade: In a medium bowl, mix together 3 tablespoons of honey, 3 tablespoons of Dijon mustard, 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of dried thyme, and salt and pepper. Whisk until smooth. 1. Arrange the Chicken Thighs: Place the chicken thighs on the baking sheet. Make sure they have space between them. Brush half of the honey mustard marinade over the chicken. This adds great flavor. 2. Coat the Vegetables: In another bowl, combine sliced carrots, zucchini, red bell pepper strips, and broccoli florets. Pour the remaining honey mustard marinade over the vegetables. Toss them well to coat completely. 1. Bake Chicken and Veggies: Put the baking sheet in the oven. Bake for 30-35 minutes. The chicken should reach 165°F (75°C). The veggies will be soft and slightly caramelized. 2. Broil for a Crispy Finish: For extra crunch, switch the oven to broil for 2-3 minutes. Keep a close eye on it to avoid burning. Enjoy this colorful and tasty dish, packed with sweet and tangy flavors! To marinate chicken well, start with fresh thighs. Skin-on and bone-in thighs keep the meat juicy. Mix honey, Dijon mustard, olive oil, garlic, thyme, salt, and pepper for a great marinade. For best results, coat the chicken and let it sit for at least 30 minutes. If you have more time, marinate for up to 4 hours in the fridge. This extra time helps the flavors soak in. Choosing the right veggies is key. Carrots, zucchini, red bell pepper, and broccoli work great together. They bring color and taste. Cut the carrots into thin rounds for quick cooking. Slice the zucchini into half-moons. This shape helps it cook evenly. Cut the bell pepper into strips, and keep broccoli florets small. This way, all the veggies cook at the same rate and taste amazing. Presentation matters! Serve the dish on a big platter to showcase the colors. Drizzle any leftover marinade over the chicken and veggies for added flavor. Fresh parsley makes a great garnish. It adds a pop of green and freshness. For sides, consider a light salad or fluffy rice. These pair well and balance the sweet and tangy flavors of the dish. Pro Tips Marinate for More Flavor: For an even richer taste, marinate the chicken thighs in the honey mustard mixture for a few hours or overnight in the refrigerator before cooking. Veggie Variations: Feel free to swap out the vegetables based on what you have on hand. Asparagus, Brussels sprouts, and sweet potatoes also work beautifully in this dish. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Rest Before Serving: Let the dish rest for about 5 minutes after removing it from the oven to allow the juices to redistribute, keeping the chicken moist. {{image_4}} You can change the flavor of your honey mustard sheet pan chicken with ease. Try using different marinades like teriyaki or barbecue. Both add unique tastes that excite your palate. You can also add herbs or spices to the mix. Smoked paprika gives a nice smoky flavor. Fresh rosemary adds a fragrant touch that brightens the dish. Mix and match until you find your favorite! Switch up the veggies based on what’s fresh. Seasonal options like asparagus or Brussels sprouts work well. These veggies can add new flavors and textures to your meal. If you want convenience, use frozen vegetables. They are quick to prepare and still taste great. Just make sure to thaw them before cooking for even results. You don’t have to stick to thighs. You can use chicken breasts or drumsticks for variety. Each cut has its own texture and flavor, making the dish feel fresh every time. If you want a meatless option, try tofu or shrimp. Tofu absorbs flavors well and is a great protein source. Shrimp cooks fast and adds a delicious seafood twist to the dish. To keep your Honey Mustard Sheet Pan Chicken & Veggies fresh, refrigerate leftovers within two hours. Use airtight containers to prevent moisture loss. Glass or BPA-free plastic containers work best. Label them with the date, so you know when to use them. This helps you enjoy your meal later without any worries. When reheating, avoid drying out the chicken and veggies. The best method is to use an oven or toaster oven. Preheat to 350°F (175°C). Place the leftovers on a baking sheet, cover with foil to keep moisture in. Heat for about 15-20 minutes or until hot. You can also use a microwave, but check every minute to avoid overcooking. Freezing is a great way to save leftovers. First, let the dish cool completely. Then, place portions in freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. Label with the date. For best quality, use within three months. When ready to eat, thaw in the fridge overnight before reheating. How long do leftovers last in the fridge? Leftovers from this dish can last up to three days in the fridge. Store them in an airtight container for the best freshness. Can I prepare this recipe ahead of time? Yes, you can prepare this recipe ahead of time. Marinate the chicken and veggies a few hours before cooking. This helps the flavors blend well. What can I use instead of Dijon mustard? You can use yellow mustard or honey mustard if you prefer a milder flavor. Each gives a unique taste to the dish, so try what you like! Is it safe to eat chicken that isn't completely browned? Yes, it is safe as long as the chicken reaches an internal temperature of 165°F (75°C). Color can vary, but always check with a meat thermometer for safety. This dish uses chicken thighs, fresh veggies, and a tasty honey mustard marinade. I walked you through easy steps to prepare, cook, and store your meal. Don’t forget tips for choosing the best ingredients and serving ideas. Feel free to experiment with different flavors and veggies or even swap the chicken for other proteins. These variations can keep your meals fresh and exciting. Enjoy this healthy and delicious dinner option!

Honey Mustard Marvel: Sheet Pan Chicken & Vegetables

A delightful sheet pan meal featuring chicken thighs and colorful vegetables, all coated in a sweet and tangy honey mustard marinade.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces chicken thighs, skin-on and bone-in
  • 2 large carrots, sliced into thin rounds
  • 1 piece zucchini, cut into half-moons
  • 1 piece red bell pepper, sliced into strips
  • 1 cup broccoli florets
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced finely
  • 1 teaspoon dried thyme
  • to taste salt and freshly cracked pepper

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easy cleanup after cooking.
  • In a medium mixing bowl, combine the honey, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and pepper. Whisk these ingredients together until fully blended to create a smooth marinade.
  • Arrange the chicken thighs on the prepared baking sheet, ensuring they are evenly spaced. Brush the chicken generously with half of the honey mustard mixture, ensuring the thighs are well-coated to infuse flavor.
  • In a separate mixing bowl, add the sliced carrots, zucchini half-moons, red bell pepper strips, and broccoli florets. Toss these vegetables with the remaining honey mustard mixture, ensuring they are thoroughly coated for maximum flavor.
  • Carefully arrange the coated vegetables around the chicken on the baking sheet, creating a colorful and inviting presentation.
  • Place the baking sheet in the preheated oven, and bake for 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables are tender with a hint of caramelization.
  • For an irresistible crispy finish, switch to broil for an additional 2-3 minutes, keeping a close eye to prevent any burning.
  • Once cooked, remove the baking sheet from the oven and allow the dish to rest for a few minutes before serving, letting the juices settle into the chicken and vegetables.

Notes

Serve on a large platter and garnish with freshly chopped parsley for added color.
Keyword chicken, honey mustard, sheet pan, vegetables