About this recipe

Juicy, golden chicken thighs coated in a tangy-sweet honey mustard glaze, roasted on a single sheet pan with tender vegetables for an easy, family-friendly weeknight dinner. The glaze caramelizes beautifully in the oven, delivering bold flavor with minimal cleanup.

Instructions

1. 1

   Preheat your oven to ![425°F]. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup. In a mixing bowl, whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, and garlic powder until smooth. Set the glaze aside.

2. 2

   Toss the halved baby potatoes and carrot pieces with 1 tablespoon of olive oil and ¼ teaspoon salt directly on the baking sheet. Spread them in a single layer, leaving space in the center for the chicken thighs.

3. 3

   Pat the chicken thighs dry and rub them all over with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Nestle the chicken thighs skin-side up among the vegetables on the baking sheet. Spoon or brush about half of the honey Dijon mustard glaze generously over the tops of the chicken thighs pieces.

4. 4

   Roast in the preheated oven for 20 minutes. Remove the pan, brush the remaining glaze over the chicken thighs, and stir the vegetables. Return to the oven and roast for another 12–15 minutes, until the chicken thighs skin is deep golden and caramelized and an instant-read meat thermometer inserted into the thickest part reads %[165°F].

5. 5

   Let the chicken thighs rest on the pan for 5 minutes before serving. Garnish with fresh chopped parsley if desired and serve directly from the baking sheet.