Honey Mustard Chicken Carrot (Printable)

Tender honey mustard chicken thighs roasted with sweet carrots and baby potatoes in one pan.

# What you'll need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Vegetables

05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges

→ Honey Mustard Glaze

08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme

→ Garnish

14 - Fresh parsley, chopped (optional)

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme in a small bowl.
03 - Pat chicken thighs dry with paper towels. Rub with olive oil, salt, and black pepper.
04 - Distribute chicken thighs, carrots, potatoes, and red onion in a single layer on the prepared sheet pan.
05 - Brush half of the honey mustard glaze over chicken pieces. Drizzle remaining glaze over vegetables and toss to coat evenly.
06 - Roast for 35 to 40 minutes until chicken reaches internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking for even roasting.
07 - Remove from oven and let chicken rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • One pan means one cleanup, and honestly that alone makes dinner feel manageable on exhausting days.
  • The honey mustard glaze gets slightly caramelized and sticky while the chicken stays juicy, which is that textural magic that makes people ask for the recipe.
  • Roasting root vegetables brings out their natural sweetness in a way that makes even skeptics reach for seconds.
02 -
  • Wet chicken thighs steam instead of roast, so those few minutes of patting dry make the difference between skin that crisps and skin that stays pale and rubbery.
  • Bone-in thighs are nearly impossible to overcook compared to breasts, which is why I stopped stressing about this dish and started actually enjoying cooking it.
03 -
  • A meat thermometer removes all the guesswork—insert it into the thickest part without touching bone, and 74°C (165°F) is your target, though the meat stays incredibly juicy at this temperature.
  • Make extra glaze if you're feeding people who love it, because the reserved amount disappears faster than you'd expect.
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