This sheet pan honey mustard chicken and veggies has been my go to for busy weeknights and small family dinners. I first put this combination together one rainy evening when pantry staples and a few fresh vegetables needed to become dinner quickly. The result was a golden, slightly sweet glaze coating tender boneless chicken thighs with roasted potatoes that caramelize at the edges and crisp green beans that still have bite. It is the kind of dish that fills the kitchen with a warm aroma and gets everyone to the table without fuss.

What makes this dish special is the balance between the creamy honey mustard sauce and the straightforward roast. The sauce clings to the chicken and flavors the vegetables beneath, so every forkful brings a mix of savory, sweet, and a touch of tang. I often double the sauce if I want extra glaze for dipping. This version uses simple ingredients you can pick up at any supermarket and comes together in under an hour from start to finish, which is why it stays in heavy rotation at my house.

Ingredients

• Mayonnaise Use 1 half cup full fat mayonnaise for richness and to create a silky glaze. I like a trusted brand such as Hellmanns or Duke's because they are balanced and not too sweet.
• Dijon mustard One tablespoon provides the necessary tang and depth. Look for a smooth Dijon labeled as such rather than coarse grain mustard.
• Yellow mustard One tablespoon adds bright mustard flavor and familiar comfort. A standard supermarket brand is fine here.
• Honey Three tablespoons brings balance and helps the sauce caramelize during roasting. Use a mild, runny honey for even coating.
• Apple cider vinegar One teaspoon sharpens the sauce and cuts through the richness. It keeps the finish lively.
• Garlic powder and paprika A pinch of each adds subtle warmth and color. These are pantry staples that boost flavor without fresh prep.
• Salt and black pepper Half teaspoon each total are divided between sauce and vegetables to season throughout.
• Boneless skinless chicken thighs Four thighs give tender, juicy meat that benefits from roasting. Thighs stay moister than breasts and tolerate a slightly higher oven temperature.
• Red potatoes Three medium, scrubbed and cut into medium one inch cubes so they roast through in the same time as the chicken. Choose firm potatoes with smooth skins.
• Red onion One small to medium red onion cut into wedges adds sweet, caramelized notes under the chicken.
• Green beans Eight ounces trimmed will keep a slight snap when roasted instead of turning mushy.
• Carrots Two medium carrots chopped into one inch pieces round out the root vegetable mix and caramelize for sweetness.
• Vegetable oil Two tablespoons used to coat the vegetables so they crisp and brown evenly in the oven.

Instructions

Preheat and preparePreheat the oven to four hundred degrees Fahrenheit. Gather all ingredients and wash the produce. Cut potatoes into roughly one inch cubes so they finish roasting at the same time as the chicken. Trim the green beans and chop the carrots into uniform pieces. Use a rimmed sheet pan to contain juices and to allow air circulation.Make the sauceIn a medium mixing bowl combine one half cup mayonnaise, one tablespoon Dijon mustard, one tablespoon yellow mustard, three tablespoons honey, one teaspoon apple cider vinegar, one eighth teaspoon garlic powder, one eighth teaspoon paprika, one quarter teaspoon salt and one quarter teaspoon black pepper. Whisk until smooth and glossy. The mayonnaise gives body while the mustards and vinegar provide balance. Taste and adjust a little more honey for extra sweetness if desired.Toss the chickenAdd the four boneless skinless thighs to the bowl of sauce and turn to coat thoroughly. Let them sit while you prepare the vegetables so the sauce has a few minutes to adhere to the meat.Arrange the vegetablesPlace the cubed potatoes, onion wedges, trimmed green beans and chopped carrots on the sheet pan. Drizzle two tablespoons vegetable oil over them, sprinkle with the remaining one quarter teaspoon salt and one quarter teaspoon black pepper, and toss until evenly coated. Spread the vegetables in a single layer to promote even browning.Assemble and roastLay the sauced thighs on top of the vegetables and spoon any remaining sauce over the chicken. Place the pan in the preheated oven and roast for twenty five to thirty minutes. Check the thickest part of the thighs with an instant read thermometer and remove when the internal temperature reaches one hundred sixty five degrees Fahrenheit. Visual cues include golden edges on the potatoes and lightly caramelized sauce on the chicken.Rest and serveRemove the pan from the oven and let the chicken rest for five minutes so juices redistribute. Divide the chicken and vegetables evenly across four plates. Spoon any pan juices over the portions for extra flavor.

Storage Tips

Store any leftovers in airtight containers in the refrigerator for up to four days. Keep chicken and vegetables together to preserve flavor but for best texture separate when freezing. To freeze, place cooled portions on a tray, freeze until solid then transfer to freezer safe bags for up to three months. Reheat in a moderate oven at three hundred fifty degrees Fahrenheit until warmed through, about fifteen to twenty minutes, which helps the potatoes regain some crispness. Microwaving is faster but will soften the vegetables more.

Ingredient Substitutions

If you need to change components the dish adapts easily. Swap mayonnaise for a vegan mayonnaise if you want a plant based version but remember the recipe will no longer be vegetarian because of the chicken unless you replace it. Use boneless chicken breasts if preferred but check temperature frequently because breasts dry faster. Swap sweet potatoes for red potatoes for a sweeter profile, reducing roast time by five minutes if pieces are smaller. For lower sodium pick a low sodium mustard and reduce the added salt to taste.

Serving Suggestions

Serve the dish straight from the sheet pan for a casual family meal or arrange plated portions with fresh herbs for company. A simple green salad or crusty bread complements the rich sauce nicely. Add a squeeze of lemon over the vegetables for brightness or a sprinkle of chopped parsley for color. This meal works well with a chilled white wine or a light, fruity beer.

Cultural Background

The combination of honey and mustard is a classic American flavor pairing that draws on European mustard traditions combined with native honey use. The sheet pan method reflects contemporary home cooking trends that value efficiency and minimal cleanup. Roasting meat and vegetables together has been practiced in many cuisines because it concentrates flavor and saves fuel and time.

Seasonal Adaptations

In spring swap green beans for asparagus and omit carrots for a lighter plate. In autumn use roasted Brussels sprouts and replace one potato with a diced butternut squash for deeper, earthy notes. For winter entertaining add root vegetables such as parsnips and turnips and increase the sauce quantity to create more glaze for serving.

Meal Prep Tips

Prep vegetables the night before and store them in a sealed container in the fridge. Mix the sauce and keep it chilled for up to two days. When ready to cook, toss the veg with oil, arrange on the pan and add sauced chicken. This reduces active time before cooking to just the assembly step. Label containers with dates if making multiple batches for the freezer.

I hope this sheet pan method makes weeknight cooking easier without sacrificing flavor. It has become a reliable favorite at my table and I encourage you to adjust vegetables and seasoning to fit your pantry and taste buds. Enjoy sharing it with family and friends and make it your own.