therecipecritic
One Pan Honey Mustard Chicken and Veggies
Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min🔥 Cook: 45 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●whisk
📝 Preparation Steps
1
prep
2
Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment and set aside.
3
bake
4
To the prepared baking sheet, add 1 pound baby Yukon gold potatoes, 1 pound carrots, and 1 small red onion . Season with salt and pepper to taste , 4-6 sprigs of fresh thyme, and 2 ½ tablespoons olive oil. Gently toss them together. Bake in preheated oven for ⏱️ 15 minutes.
baby Yukon gold potatoes (quartered)1 poundcarrots (quartered and then cut into 2 inch pieces)1 poundsalt and pepper to taste-6 sprigs of fresh thyme4
5
season
6
Season both sides of 4 chicken thighs and 4 chicken drumsticks with salt and pepper.
chicken thighs4chicken drumsticks4
7
toss
8
Remove the baking sheet from the oven and toss the veggies gently. Arrange the chicken pieces in a single layer around the veggies. Return to the oven for ⏱️ 15 minutes.
9
mix
10
Meanwhile prepare the sauce by mixing 3 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, 2 tablespoons honey, and 1 tablespoon brown sugar. Add a sprinkle of salt and pepper and whisk together.
Dijon mustard3 tablespoonswhole-grain mustard2 tablespoonshoney2 tablespoonsbrown sugar1 tablespoon
11
bake
12
Drizzle the mixture evenly over the chicken and veggies. Return the baking sheet to the oven and bake for another ⏱️ 20-25 minutes or until the chicken is cooked through. Serve and enjoy.
Nutrition Facts
calories
431 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
5 g
sugar Content
13 g
sodium Content
306 mg
protein Content
24 g
trans Fat Content
0.1 g
cholesterol Content
120 mg
carbohydrate Content
31 g
saturated Fat Content
6 g
unsaturated Fat Content
16 g
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