4.7 from 9 votes
One Sheet Pan Honey Mustard Chicken + Veggies
This delicious Sheet Pan Honey Mustard Chicken and Veggies is the perfect one-pan meal that is full of flavor! Juicy and tender chicken thighs coated in a honey mustard sauce roasted with broccoli, potatoes, and carrots tossed in lemon and thyme, this sheet pan meal is perfect for a weeknight dinner or as a meal prep for the week.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 721 kcal
Course:
Main Course
Ingredients
For the Chicken
- ⅓ cup honey
- ¼ cup Dijon mustard
- 3-4 prigs fresh thyme
- ½ tsp salt
- 2 tbsp olive oil
- 1½ to 2 lbs chicken thighs
For Everything Else
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 prigs fresh thyme
- ¾ to 1 lb baby potatoes washed and halved
- 3 carrots peeled and chopped into 1 to 1 1/2 inch pieces
- 2 broccoli crowns cut into florets
- 1 lemon
Instructions
- In a large mixing bowl, combine the honey, Dijon mustard, salt, olive oil, and fresh thyme. Mix until well combined.
- Add the chicken thighs to the bowl and set aside for it to marinate while you work on everything else.
- Heat the oven to 400F.
- In another large mixing bowl, combine the olive oil, lemon juice, garlic powder, onion powder, salt, and fresh thyme. Mix until combined and set aside two tablespoons.
- Add the potatoes and carrots into the lemony herb oil and toss until well coated.
- Spread the carrots and potatoes onto a lined sheet pan and bake for 15 minutes.
- While the carrots and potatoes are roasting, toss the broccoli in the reserved lemony herb oil.
- After 15 minutes, pull out the sheet pan and push the carrots and potatoes to the side.
- Place some sliced lemon on the empty part of the sheet pan.
- Add the broccoli and chicken thighs to the sheet pan on top of the lemon slices. If you have extra thyme, add them to the sheet pan.
- Roast for another 20 to 25 minutes or until the chicken thighs have reached 165F.
Cup of Yum
Nutrition Information
Calories
721kcal
(36%)
Carbohydrates
68g
(23%)
Protein
45g
(90%)
Fat
34g
(52%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
0.03g
Cholesterol
162mg
(54%)
Sodium
1044mg
(44%)
Potassium
1987mg
(57%)
Fiber
13g
(52%)
Sugar
32g
(64%)
Vitamin A
9656IU
(193%)
Vitamin C
310mg
(344%)
Calcium
211mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 721
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 68g | 23% |
| Protein | 45g | 90% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 1044mg | 44% |
| Potassium | 1987mg | 42% |
| Fiber | 13g | 52% |
| Sugar | 32g | 64% |
| Vitamin A | 9656IU | 193% |
| Vitamin C | 310mg | 344% |
| Calcium | 211mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.