Honey Mustard Chicken Thighs with Roasted Veggies
Tender chicken thighs glazed with a sweet and tangy honey mustard sauce, served alongside a medley of roasted vegetables for a wholesome meal.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (1/4 cups) honey
- (1/4 cups) Dijon mustard
- (2 tablespoons) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (2 cups) broccoli florets
- (2 cups) carrot slices
- (2 cups) bell pepper strips
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, mix together 1/4 cup honey and 1/4 cup Dijon mustard to create the honey mustard glaze.
- 3
In a large bowl, combine 2 cups broccoli florets, 2 cups carrot slices, and 2 cups bell pepper strips. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the veggies evenly.
- 4
Place the seasoned vegetables on a large baking sheet in a single layer.
- 5
In a separate bowl, coat the 4 chicken thighs with the honey mustard glaze, reserving some for later.
- 6
Place the chicken thighs on the baking sheet with the vegetables.
- 7
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75 °C).
- 8
During the last 5 minutes of baking, brush the reserved honey mustard glaze over the chicken thighs for extra flavor.
- 9
Remove from the oven and let rest for 5 minutes before serving.
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