Sweet, tangy, and roasted on one pan—this honey mustard chicken makes dinnertime feel like a win without the pile of dirty dishes.

A few years ago, I used to dread that 5 PM scramble. I’d stare at the fridge, overwhelmed and exhausted, wishing I had something easy that didn’t come from a box.

This recipe changed everything.

It’s the perfect combo: juicy baked chicken thighs, crisp roasted veggies, and a homemade honey mustard sauce that’s so good, I almost lick the pan. And the best part? It all bakes together in one pan while I help with homework or (let’s be honest) just breathe for a minute.

Ingredients

For the chicken:

• 1.5 lbs boneless skinless chicken thighs (or breasts)

• Salt & pepper to taste

• 1 tbsp olive oil

For the honey mustard sauce:

• 3 tbsp Dijon mustard

• 2 tbsp whole grain mustard (optional, for texture)

• 3 tbsp honey

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• 2 garlic cloves, minced

For the veggies:

• 1 lb baby potatoes, halved

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 tbsp olive oil

• Salt & pepper to taste

Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment paper or foil.

2. Prep the honey mustard sauce:
   In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, vinegar, and garlic. Set aside.

3. Season the chicken:
   Pat chicken dry and season with salt and pepper. Toss with 1 tbsp olive oil and half of the honey mustard sauce. Let it marinate while prepping the veggies.

4. Prep the veggies:
   In a large bowl, toss potatoes, broccoli, and bell pepper with olive oil, salt, and pepper.

5. Assemble the sheet pan:
   Spread veggies evenly on the sheet pan. Nestle chicken thighs among the vegetables. Brush any leftover sauce over the chicken.

6. Bake for 25–30 minutes or until chicken is cooked through (165°F internal temp) and veggies are golden and tender. Broil for 2–3 minutes at the end for extra caramelization if desired.

7. Serve & enjoy!
   Spoon extra pan juices over everything for maximum flavor. Garnish with a sprinkle of parsley or thyme if you’re feeling fancy.

Sarah’s Tips

• Shortcut: Use pre-cut veggies or frozen broccoli to save even more time.

• No thighs? Chicken breasts work too—just check for doneness a bit earlier.

• Add color: Try rainbow carrots, zucchini, or red onion for extra flavor and variety.

Why I Love This Recipe

When I say this recipe is a lifesaver, I mean it. I make this on autopilot when I’m running behind or just don’t feel like cooking (but still want something real and nourishing).

The sweet and tangy sauce makes everything taste fancy—even though it’s made with pantry staples. And cleanup? One pan. Done.

Nutrition (per serving – serves 4)

• Calories: 420

• Protein: 35g

• Carbs: 28g

• Fat: 19g

• Fiber: 4g

• Sugar: 9g