Busy weeknights demand simplicity—this One-Pan Honey Mustard Chicken & Roasted Vegetables checks every box: minimal cleanup, big flavor, and balanced macros.
Experience & Expertise:
I’ve honed roast times to ensure chicken skin crisps while veggies caramelize, all sharing the same tray.
Ingredients (serves 4):
4 bone-in chicken thighs
2 cups baby carrots
2 cups baby potatoes, halved
1 cup broccoli florets
2 tbsp olive oil
Salt & pepper
Honey-Mustard Glaze:
3 tbsp Dijon mustard
2 tbsp honey
1 tbsp apple-cider vinegar
Steps:
Preheat oven: 425 °F (220 °C).
Arrange pan: On rimmed sheet pan, toss veggies with 1 tbsp oil, salt, pepper. Spread out. Nestle chicken thighs skin-side up. Drizzle glaze.
Roast: 25 min, brush with remaining glaze. Roast 10 min more until chicken reaches 165 °F and veggies are tender.
Rest & serve: Let rest 5 min before serving to seal juices.
Authoritativeness:
Allergy-friendly, naturally gluten-free.
Pro Tip: Flip chicken halfway if you prefer extra-crispy skin.
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