Sheet Pan Honey Mustard Chicken with Spring Vegetables
A delicious and easy sheet pan meal featuring tender honey mustard chicken thighs paired with vibrant spring vegetables, all roasted to perfection.
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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) paprika
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1) bunch asparagus, trimmed
- (2 cups) baby carrots
- (1 cup) cherry tomatoes, halved
- (1) lemon, sliced
- (2 tablespoons) fresh parsley, chopped
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, mix together 1/4 cup honey, 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade. Add 2/4 teaspoon black pepper.
- 3
Place 4 chicken thighs in a large bowl and pour the marinade over the chicken. Toss to coat evenly and set aside to marinate for 10 minutes.
- 4
On a large sheet pan, arrange the marinated chicken thighs in the center.
- 5
Add 1 bunch of trimmed asparagus, 2 cups of baby carrots, and 1 cup of halved cherry tomatoes around the chicken.
- 6
Place 1 lemon, sliced, on top of the chicken and vegetables for added flavor.
- 7
Drizzle any remaining marinade over the vegetables and chicken.
- 8
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75 °C).
- 9
Remove from the oven and let rest for 5 minutes before serving.
- 10
Garnish with 2 tablespoons of chopped fresh parsley before serving.
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