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- Chicken and Veggie Components - 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 - 1 cup broccoli florets - Marinade Ingredients - 3 tablespoons honey - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - Seasonings and Oils - 1 teaspoon dried thyme - Salt and pepper to taste In this recipe, chicken thighs shine with their rich flavor, while veggies add color and nutrition. I love using skin-on, bone-in chicken for its juicy texture. Carrots, zucchini, red bell pepper, and broccoli make a great mix. The marinade blends honey and Dijon mustard for a sweet and tangy kick. Olive oil gives the dish a smooth finish. Minced garlic adds depth, and thyme brings a lovely herb note. Salt and pepper enhance all the flavors. This combination of ingredients makes for a meal that is both easy and delicious. You can feel free to adjust the veggies to what you have on hand. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key to getting a nice cook on your chicken and veggies. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup easy and helps your food not stick. In a medium bowl, whisk together these ingredients: - 3 tablespoons honey - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste Mix them well until smooth. This honey mustard mix is the star of the dish. Brush half of this mixture over the chicken thighs. Make sure to coat them well for flavor. Next, take the chicken thighs and place them on the prepared baking sheet. Then, in another bowl, toss the veggies with the rest of the honey mustard mixture. Use these veggies: - 2 large carrots, sliced - 1 zucchini, cut into half-moons - 1 red bell pepper, sliced - 1 cup broccoli florets Make sure they are evenly coated. After that, arrange the veggies around the chicken on the sheet pan. This layout helps them cook evenly. Now, it’s time to bake. Place the sheet pan in the oven and bake for 30-35 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized. For that crispy finish, turn on the broiler for 2-3 minutes. Keep an eye on it, as it can burn fast. Once done, take it out and let it rest for a few minutes before serving. Enjoy your meal! To get the best chicken, aim for an internal temperature of 165°F (75°C). Use a meat thermometer to check. This ensures your chicken is safe to eat and stays juicy. Marinating your chicken makes a big difference. Let it soak for at least 30 minutes. If you have time, marinate it overnight in the fridge. This helps the flavors seep in and makes it even tastier. Choosing the right veggies is key for a great dish. I love using carrots, zucchini, bell peppers, and broccoli. They all cook well and add color. You can switch them out for other favorites, like asparagus or green beans. Remember, different veggies cook at different times. Carrots take longer, while zucchini cooks faster. Cut your veggies into similar sizes. This helps them cook evenly and look nice on the plate. When serving, use a large platter. Arrange the chicken and veggies nicely for a colorful display. Drizzle any leftover honey mustard sauce over the top. This adds extra flavor and makes it shine. For a finishing touch, sprinkle fresh parsley over the dish. It adds color and a fresh taste. You can also serve some lemon wedges on the side for a zesty kick. Enjoy your meal! Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the honey mustard mixture for at least 30 minutes or up to overnight in the refrigerator for deeper flavor penetration. Veggie Variations: Feel free to mix and match your favorite vegetables. Asparagus, sweet potatoes, or Brussels sprouts can be great additions to this dish. Check Chicken Temperature: Use a meat thermometer to ensure chicken thighs are cooked through. They should reach an internal temperature of 165°F (75°C) for safe consumption. Crispy Skin Tip: For extra crispy chicken skin, pat the chicken dry with paper towels before applying the marinade to remove excess moisture. {{image_2}} Alternative Marinades You can change the flavor of your honey mustard marinade. Try using maple syrup instead of honey for a sweeter taste. If you like it spicy, add some hot sauce or sriracha. For a tangy kick, mix in some apple cider vinegar. Experimenting with different mustards can also add depth. Consider using whole grain mustard for more texture. Spice Additions Adding spices can elevate your dish. Try paprika for a smoky flavor. You can also use cumin for a warm touch. For a fresh burst, add lemon zest or fresh herbs like rosemary. Mix and match spices to create your perfect blend. Seasonal Vegetable Options Swap in seasonal veggies for a fresh twist. In spring, use asparagus or snap peas. In summer, add eggplant or cherry tomatoes. Fall and winter bring root veggies like sweet potatoes or brussels sprouts. These swaps not only taste great but also keep your meals exciting. Utilizing Leftovers Leftover veggies from other meals can work well here. Toss in whatever you have, like cauliflower or green beans. This recipe is forgiving and lets you use what’s on hand. This approach not only reduces waste but also saves time. Using Chicken Breasts or Thighs You can use chicken breasts if you prefer. Just make sure to avoid overcooking them. They cook faster than thighs, so check for doneness earlier. Thighs add more flavor thanks to their fat content. Other Protein Choices This recipe is great with different proteins too. Try using pork chops or salmon for a new taste. For a vegetarian option, consider tofu or chickpeas. Each choice brings its own unique flavor and texture to the dish. Refrigeration Guidelines Once you finish your meal, let the chicken and veggies cool down. Store them in an airtight container. They will stay fresh in your fridge for about 3 to 4 days. Make sure to keep the chicken and veggies together to retain flavor. Freezing Tips and Duration If you want to save some for later, freezing works great! Place the cooled chicken and veggies in a freezer-safe bag. Remove as much air as possible. You can freeze them for up to 3 months. Just remember to label the bag with the date. Best Practices for Reheating When it's time to eat your leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep them moist. Heat for about 20 minutes. Ensuring Texture Retention To keep the chicken juicy and the veggies tender, avoid using the microwave. The oven helps maintain their texture better. This way, you can enjoy that fresh-baked taste again! Batch Cooking Strategies Making this dish ahead of time is easy! You can cook multiple trays at once. Store them in the fridge or freezer for quick meals later in the week. Portioning for Easy Meals Divide your leftovers into single servings. Use small containers for easy grab-and-go meals. This makes lunch or dinner a breeze on busy days. Enjoy your Honey Mustard Sheet Pan Chicken and Veggies anytime! Yes, you can use skinless chicken thighs. Skinless thighs will still cook well. They may not have the same crispiness as skin-on thighs. You can add a bit more oil to help with moisture and flavor. The marinade will still soak into the meat, making it tasty. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. If you don't have a thermometer, cut into the thickest part. The juices should run clear, not pink. You can use many different vegetables. Try sweet potatoes, asparagus, or green beans. Other great options include Brussels sprouts or cauliflower. Just remember to cut them to similar sizes for even cooking. Yes, you can prepare the marinade ahead of time. Mix the ingredients and store them in the fridge. It’s best to use it within one to two days. This can save you time on busy days and let the flavors meld. This post covered how to make a tasty sheet pan meal using chicken and veggies. We discussed ingredient choices, step-by-step prep, and baking tips. I hope these insights help you create a delicious dish with ease. Remember, you can play with flavors and swap ingredients for your taste. Enjoy experimenting with this recipe for a satisfying meal any time!

Honey Mustard Delight: Sheet Pan Chicken & Veggies

A delicious sheet pan meal featuring chicken thighs and colorful vegetables coated in a sweet and tangy honey mustard sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

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
  • 1 cup broccoli florets
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  • In a medium bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and pepper until well combined.
  • Place the chicken thighs on the prepared baking sheet and brush half of the honey mustard mixture generously over the chicken.
  • In another bowl, toss the sliced carrots, zucchini, red bell pepper, and broccoli florets with the remaining honey mustard mixture until evenly coated.
  • Arrange the vegetables around the chicken on the baking sheet.
  • Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.
  • For a crispy finish, broil on high for an additional 2-3 minutes, watching carefully to prevent burning.
  • Remove from the oven and let rest for a few minutes before serving.

Notes

Serve on a large platter, drizzling any remaining sauce over the chicken and veggies, and garnish with fresh parsley for color.
Keyword chicken, honey mustard, sheet pan, vegetables