Sheet Pan Honey Mustard Chicken with Roasted Vegetables

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 2 medium carrots, peeled and sliced into 1/2-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 cup green beans, trimmed
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon olive oil (for vegetables)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
2. In a small bowl, whisk together Dijon mustard, honey, 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until smooth.
3. Pat the chicken thighs dry with paper towels. Place them on one side of the baking sheet, skin side up. Brush the honey mustard glaze evenly over the chicken, making sure to coat all exposed areas.
4. In a large bowl, toss the carrots, red bell pepper, red onion, and green beans with 1 tablespoon olive oil, fresh thyme leaves, salt, and pepper until well coated.
5. Spread the vegetables evenly on the other half of the baking sheet in a single layer to ensure even roasting.
6. Place the baking sheet in the oven and roast for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized. Halfway through cooking, stir the vegetables and baste the chicken with any glaze that has dripped onto the pan.
7. If the chicken skin isn't as crispy as desired, turn on the broiler for 2-3 minutes at the end, watching carefully to avoid burning.
8. Remove from the oven, let the chicken rest for 5 minutes before serving. Serve the chicken and roasted vegetables together for a balanced meal.

Chef tips

• Use bone-in, skin-on chicken thighs for juicy meat and crispy skin. Boneless thighs work but may cook faster—reduce time accordingly.
• For a spicier kick, add a pinch of cayenne pepper or smoked chili powder to the honey mustard glaze.
• If you don't have green beans, substitute with asparagus or zucchini slices for similar roasting times.
• Line your baking sheet with aluminum foil if you prefer easier cleanup, but parchment paper helps prevent sticking.