Description
This mustard glazed chicken is roasted on one pan with potatoes, carrots, and green beans for a flavorful, healthy, and low-effort dinner. Sweet, tangy glaze meets juicy chicken and golden veggies—perfect for busy weeknights or meal prep!
Ingredients
For the Chicken:
-
6 boneless, skinless chicken thighs (about 1.5 lbs)
-
¼ cup Dijon mustard
-
¼ cup honey
-
1 tbsp whole grain mustard (optional)
-
1 tbsp olive oil
-
2 tsp minced garlic
-
Salt and pepper, to taste
For the Vegetables:
-
1 lb red potatoes, chopped into 1-inch cubes
-
2 cups baby carrots, halved if thick
-
1½ cups green beans, trimmed
-
1 tbsp olive oil
-
½ tsp garlic powder
-
½ tsp paprika
-
Salt and pepper, to taste
Instructions
1. Preheat the oven:
Set oven to 400°F (200°C). Line a large sheet pan with parchment or foil.
2. Make the glaze:
Whisk together Dijon mustard, honey, whole grain mustard (if using), olive oil, garlic, salt, and pepper. Set aside.
3. Prepare potatoes and carrots:
Place on the sheet pan, drizzle with olive oil, season with garlic powder, paprika, salt, and pepper. Toss to coat.
4. Add chicken:
Nestle chicken thighs among veggies and spoon glaze evenly over each thigh. Reserve a little glaze for later.
5. Roast:
Bake for 25 minutes. Remove pan, add green beans, brush remaining glaze on chicken, and return to oven for 15–20 more minutes, until chicken is 165°F and veggies are tender.
6. Rest and serve:
Let chicken rest for 5 minutes before serving. Serve on the sheet pan or portion into bowls.
Notes
-
Use parchment for easy cleanup.
-
Swap veggies like broccoli, Brussels sprouts, or bell peppers.
-
For leaner cuts, sub chicken breasts but reduce cook time slightly.
-
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.