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- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 1 tablespoon apple cider vinegar - 2 tablespoons olive oil I love using boneless, skinless chicken thighs for this dish. They stay juicy and tender. Honey and Dijon mustard make a sweet and tangy sauce. The apple cider vinegar adds a nice kick, while olive oil helps everything cook well. - 2 cups baby potatoes, halved - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, sliced I enjoy adding baby potatoes for a hearty touch. Broccoli florets bring color and crunch. The red bell pepper adds sweetness, while the sliced carrot gives a nice pop. Together, these veggies balance the rich chicken. - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Garlic powder gives a warm flavor. Paprika adds a subtle smokiness. Salt and pepper bring everything together. These seasonings enhance the dish without overpowering the main flavors. To start, you need to mix the marinade. In a bowl, combine these ingredients: - 1/4 cup honey - 1/4 cup Dijon mustard - 1 tablespoon apple cider vinegar - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Whisk until everything blends well. This mix gives the chicken great flavor. Now, it's time to marinate the chicken thighs. Place your chicken thighs in a resealable bag or a bowl. Pour half of the marinade over the chicken. Seal the bag or cover the bowl. Let it marinate in the fridge for at least 30 minutes. For deeper flavor, leave it for up to 2 hours. While the chicken marinates, focus on the veggies. In a large bowl, gather and combine: - 2 cups baby potatoes, halved - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, sliced Drizzle the remaining marinade over the veggies. Toss them well to coat. This step is key to adding flavor to your dish. Now, let’s cook everything. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This makes cleanup easy. On one side of the sheet pan, arrange the marinated chicken thighs. On the other side, spread out the coated veggies. Roast everything in the oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies will be tender and slightly caramelized. Once done, take the pan out and let it rest for 5 minutes. This helps the flavors set before you serve. For great taste, marinate the chicken for at least 30 minutes. You can go up to 2 hours for even more flavor. If you have leftover marinade, store it in the fridge in a sealed container. Use this for extra flavor when serving. Cut the vegetables into similar sizes. This helps them cook evenly. For the chicken, use a meat thermometer. It should reach 165°F (74°C) for safe eating. This ensures that your meal is both safe and delicious. Pair this dish with a simple salad or some crusty bread. For a nice look, serve the chicken and veggies on a large platter. Sprinkle fresh parsley on top for a pop of color. This makes your meal inviting and tasty. {{image_2}} You can use chicken breast or thighs. Chicken thighs are juicy and flavorful. If you prefer breast, it works well too. For a vegetarian option, try chickpeas or tofu. Both will soak up the honey mustard flavor. Seasonal veggies add freshness. In spring, use asparagus or snap peas. In fall, try sweet potatoes or Brussels sprouts. For spice lovers, add sliced jalapeños or chili peppers. They will give your dish a nice kick. Add herbs like thyme or rosemary for extra flavor. They pair well with honey mustard. You can also switch up the mustard. Try whole grain or spicy mustard for a twist. Each type brings a new taste to the dish. To keep your Honey Mustard Chicken Veggie Sheet Pan fresh, place leftovers in the fridge. Use airtight containers to store the chicken and veggies. This helps keep them moist and tasty. Store them within two hours of cooking for best results. You can enjoy your meal for up to three days in the fridge. When reheating, use an oven or a microwave. The oven keeps the chicken crispy. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet and cover with foil to avoid drying out. Heat for about 15-20 minutes. If using a microwave, heat in short bursts. This helps to avoid overcooking and keeps the chicken tender. You can freeze this dish before or after cooking. If freezing before cooking, marinate the chicken and veggies in a freezer-safe bag. Squeeze out the air and seal it tight. If freezing after cooking, let the dish cool first. Store in airtight containers or freezer bags. To thaw, place in the fridge overnight before reheating. This keeps the flavor intact while making it easy to prepare later. You should marinate the chicken for at least 30 minutes. This time helps the flavors soak in. For a richer taste, try marinating for up to 2 hours. Longer marination allows the honey and mustard to work their magic. If you need a substitute for honey, use maple syrup or agave nectar. Both options add sweetness, but they have different flavors. Maple syrup gives a richer taste, while agave is lighter. You can also use brown sugar mixed with water for a similar effect. Yes, you can make this dish ahead of time! Marinate the chicken and prep the veggies the night before. Store them separately in the fridge. When ready to cook, just arrange everything on the sheet pan. This saves time on busy days. You can also reheat leftovers in the oven or microwave. In this blog post, we explored a delicious roasted chicken dish. We went over the key ingredients, including chicken thighs, honey, and a mix of fresh vegetables. I shared step-by-step instructions for marinating and roasting, plus helpful tips for cooking and serving. Don't forget about variations to keep it fresh! Finally, I included storage methods to enjoy your dish later. With these ideas, you can make a tasty, healthy meal that suits your taste every time. It's simple and fun!

Honey Mustard Chicken Veggie Sheet Pan

Discover the deliciousness of Honey Mustard Chicken Veggie Sheet Pan! This simple recipe combines tender chicken thighs and vibrant veggies, all roasted to perfection in just 40 minutes. With a sweet and tangy honey mustard marinade, it’s the perfect healthy meal idea for busy nights. Click through for step-by-step instructions and savor a tasty family dinner that's easy to prepare and clean up!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 cups baby potatoes, halved

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, sliced

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a bowl, mix together honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, paprika, salt, and pepper to create the marinade.

      Place the chicken thighs in a resealable plastic bag or bowl and pour half of the marinade over them. Seal the bag or cover the bowl, and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

        While the chicken is marinating, prepare the vegetables. In a large mixing bowl, combine the halved baby potatoes, broccoli florets, sliced bell pepper, and carrot. Drizzle with the remaining marinade and toss until evenly coated.

          Arrange the marinated chicken thighs on one side of the prepared sheet pan and the vegetable mixture on the other side.

            Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.

              Once cooked, remove from the oven and let everything rest for 5 minutes before serving.

                Garnish the dish with freshly chopped parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4