Sheet Pan Honey Mustard Chicken and Veggies

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

½ cup mayonnaise

1 Tbsp Dijon mustard

1 Tbsp yellow mustard

3 Tbsp honey

1 tsp apple cider vinegar

⅛ tsp garlic powder

⅛ tsp paprika

½ tsp salt (divided)

½ tsp black pepper (divided,, freshly cracked )

4 chicken thighs (boneless, skinless, 1.5lb, 680g )

3 medium red potatoes (washed and medium cubed, heaping 2.5 cups, 1.5lb, 680g )

1 red onion (large dice, heaping 1 cup, 272g)

8 oz. green beans (trimmed, 227g )

2 carrots (chopped,, heaping ½ cup, 142g )

2 Tbsp vegetable oil

Directions

Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.

Make the sauce

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.

Toss

Add the chicken thighs to the honey mustard and toss to coat.

Arrange

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.

Pour

Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.

Cook

Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.

Serve

Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.

Nutrition

• Calories: 592 kcal
• Total Fat: 33 g
• Sodium: 707 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 6 g
• Protein: 27 g