Sheet-Pan Honey Mustard Chicken & Veggies
This dish is for nights when you want something healthy but not boring. The oven does most of the work, and everything comes out caramelized and perfectly seasoned.
Whisk together 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 2 tbsp honey, 1 tbsp olive oil, salt, pepper, and a squeeze of lemon. Coat 4 chicken thighs in the mixture and let them rest while prepping the vegetables.
Dice 2 cups potatoes, 1 cup carrots, and 1 cup broccoli. Toss them with olive oil, salt, and pepper on a sheet pan. Nestle the chicken thighs on top and drizzle extra honey mustard over everything. Bake at 400°F (205°C) for 35–40 minutes, flipping the vegetables halfway so they crisp evenly.
The chicken becomes sweet and tangy, the veggies softened with caramelized edges—simple but insanely satisfying.
