Weeknight Dinners WEEKNIGHT

Sheet-Pan Honey Mustard Chicken

Name: Sheet-Pan Honey Mustard Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Modern European
Ingredients: 8 chicken thighs, bone-in skin-on; 400 g baby potatoes, halved; 2 carrots, cut in batons; 1 red onion, in wedges; 3 tbsp dijon mustard; 2 tbsp honey; 1 tbsp olive oil; Thyme sprigs; Salt and pepper

A balanced honey-mustard glaze should be more mustard than honey or it just burns.

By Dana Reyes

Published 23 Sep 2026 · Tested 2 times · 0 comments

Sheet-Pan Honey Mustard Chicken — The glaze caramelises into the corners of the tray — scrape those up, they are the best part.

10 min

Prep time

30 min

Cook time

Serves

4.7

NEW

One tray, zero fuss, sticky edges

A balanced honey-mustard glaze should be more mustard than honey or it just burns. Dijon gives the bite; a spoon of whole grain gives it something to look at.

Cut the veg to a similar size so they finish together. Anything bigger than a golf ball needs to start on the tray before the chicken goes on top.

We tested this at 200°C and 220°C. The hotter oven gave better colour on the glaze without drying the thighs, so that is what we recommend.

Instructions

About 40 min from start to finish

Heat the oven to 220°C / 425°F and line a large tray.

Toss the potatoes, carrots and onion with oil, salt and pepper; spread out and roast for 10 minutes.

Whisk the mustard and honey; brush half over the chicken thighs.

Nestle the thighs skin-side up among the veg and roast 22 minutes.

Brush the remaining glaze over the chicken and roast 6 minutes more, until the skin is lacquered and the veg tender.

Rest 5 minutes, scatter thyme, and scrape the tray juices over everything.

Testing notes & substitutions

Three rounds of testing turned up three things worth knowing before you start cooking.

Swap the veg

Squash, parsnip or beet all work; just match the cut size so they cook evenly.

Crisper skin

Pat the thighs dry and brush the glaze on only at the end so the sugar does not stew the skin.

Questions we get a lot

Can I use boneless thighs?

Yes — drop the roast time to about 18 minutes and check the juices run clear.

Make it a meal

A squeeze of lemon and a handful of rocket turned this into a full plate for us.

Dana Reyes

Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.