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Overhead view of sheet pan honey mustard chicken with veggies.
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4.43 from 7 votes

Sheet Pan Honey Mustard Chicken and Veggies

This Sheet Pan Honey Mustard Chicken and Veggies is a family favorite! Sweet, tangy sauce, hearty roasted vegetables, and juicy chicken thighs made in one pan.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Total Cost: $8.45 recipe / $2.11 serving
Servings: 4 servings
Calories: 592kcal
Author: Melissa Nolan

Equipment

  • Medium Bowl
  • 15 x 12'' Sheet Pan

Ingredients

Honey Mustard Sauce*

  • ½ cup mayonnaise 4 oz., $0.57
  • 1 Tbsp Dijon mustard $0.06
  • 1 Tbsp yellow mustard $0.02
  • 3 Tbsp honey $0.47
  • 1 tsp apple cider vinegar $0.01
  • ⅛ tsp garlic powder $0.01
  • ⅛ tsp paprika $0.01
  • ½ tsp salt divided, $0.02
  • ½ tsp black pepper divided, (freshly cracked) $0.08

Chicken and Veggies

  • 4 chicken thighs boneless, skinless (1.5lb, 680g) $3.52**
  • 3 medium red potatoes washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58
  • 1 red onion large dice (heaping 1 cup, 272g) $0.92
  • 8 oz. green beans trimmed (227g) $0.81
  • 2 carrots chopped, (heaping ½ cup, 142g) $0.29
  • 2 Tbsp vegetable oil $0.08

Instructions

  • Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
  • In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
  • Add the chicken thighs to the honey mustard and toss to coat.
  • Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
  • Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
  • Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
  • Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

See how we calculate recipe costs here.

Notes

*Making this homemade honey mustard is cost-effective and delicious. If you have a bottle of honey mustard sauce already on hand, you can use that, but I recommend trying to make it!
**Depending on the thickness of your chicken thighs, they may take less or more time to cook in the oven. The most important part is that they reach an internal temperature of 165°F.

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 49g | Protein: 27g | Fat: 33g | Sodium: 707mg | Fiber: 6g