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Easy One-Pan Honey Mustard Chicken and Fall Vegetables

one-pan honey mustard chicken - featured image
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A simple, one-pan meal featuring juicy chicken thighs and roasted fall vegetables coated in a sticky honey mustard glaze. Perfect for busy weeknights, this recipe requires minimal prep and cleanup while delivering maximum flavor.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups butternut squash, peeled and cut into 1-inch cubes
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large red onion, cut into 1-inch chunks
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • Fresh parsley or thyme, chopped (for garnish, optional)
  • Flaky sea salt (for garnish, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven. Line a large sheet pan with parchment paper if desired.
  2. In a small bowl, whisk together 1/4 cup honey, 3 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 tablespoons apple cider vinegar, 2 minced garlic cloves, 1 tablespoon olive oil, and 1/2 teaspoon dried thyme. Set aside about 2 tablespoons of this glaze for brushing on at the end.
  3. Pat the chicken thighs dry with paper towels. Place them in a bowl and drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss to coat.
  4. In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, red onion chunks, and carrot pieces. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Toss to coat evenly.
  5. Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the middle for the chicken. Nestle the chicken thighs skin-side up among the vegetables.
  6. Brush about half of the remaining honey mustard glaze over the chicken thighs and drizzle a little over the vegetables. Reserve the rest for later.
  7. Roast for 25 minutes. Remove the pan from the oven, flip the vegetables (leave the chicken skin-side up), and brush the chicken with more glaze. Return to the oven.
  8. Roast for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  9. Remove the pan from the oven and let it rest for 5 minutes. Brush with the reserved glaze. Sprinkle with fresh herbs and flaky sea salt if using. Serve directly from the pan or transfer to a platter.

Notes

Pat the chicken skin dry for crispy skin. Cut vegetables to uniform 1-inch pieces for even cooking. Avoid overcrowding the pan to prevent steaming. Rotate the pan halfway through roasting. For extra caramelization, broil for the last 2-3 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: one-pan chicken, honey mustard chicken, fall vegetables, sheet pan dinner, easy weeknight dinner, roasted chicken thighs, butternut squash, Brussels sprouts

Find it online: https://lirafood.com/easy-one-pan-honey-mustard-chicken-and-fall-vegetables/