Honey Mustard Chicken Carrot Dinner (Printable)

Tender chicken glazed with honey mustard, oven-roasted with carrots and baby potatoes for an easy dinner.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges

→ Honey Mustard Glaze

08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme

→ Garnish

14 - Fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme until well combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper on all surfaces.
04 - Arrange chicken thighs, carrots, potatoes, and red onion on the prepared sheet pan in a single layer.
05 - Brush half of the honey mustard glaze over the chicken pieces. Drizzle the remaining glaze over the vegetables and toss to coat evenly.
06 - Roast in the oven for 35 to 40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through for even roasting.
07 - Remove from oven and let chicken rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you'll spend more time eating and less time scrubbing.
  • The chicken comes out so tender and glazed that even people who claim they don't like cooking at home will ask for seconds.
  • The honey-mustard balance is tangy enough to feel sophisticated but sweet enough that no one at the table will complain.
02 -
  • Pat your chicken completely dry before seasoning—even a little moisture interferes with crisping, and crispy skin is where half the satisfaction comes from.
  • Don't skip stirring the vegetables halfway through; they cook faster than the chicken and need the turnover to roast evenly instead of steaming on one side.
03 -
  • Use a meat thermometer if you have one—it removes all guessing and means the chicken is never overcooked, which keeps the skin and meat at their best.
  • If you like a thicker glaze, reserve a little before tossing the vegetables and brush it on during the last five minutes of roasting for a deeper color and stickier finish.
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