Sheet-Pan Honey Dijon Chicken with Roasted Vegetables (Complete Recipe)

2026-03-09

Serves: 4 | Total time: ~45 minutes | Why it works: Thighs stay juicy at high heat; honey-dijon glaze caramelizes without burning.

Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 12 oz green beans, trimmed
- 1 red onion, wedges
- 3 tbsp olive oil, divided
- 2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 1/4 tsp kosher salt, 1/2 tsp black pepper
- 1 tsp smoked paprika
- Chopped parsley and lemon wedges for serving

Method
1) Heat oven to 425°F. Toss potatoes and onion with 2 tbsp oil, half the salt/pepper. Roast 15 minutes on a lined sheet pan.
2) Whisk Dijon, honey, vinegar, garlic, paprika, remaining oil, and remaining salt/pepper. Brush chicken with half the glaze.
3) Remove pan, add chicken skin-side up, and return to oven for 20 minutes.
4) Toss green beans with a spoon of glaze; add to pan. Roast 10–12 minutes more until chicken hits 175°F and skin is browned.
5) Brush with remaining glaze in the last 3 minutes. Rest 5 minutes. Finish with parsley and lemon.

Tips
- Broil 1–2 minutes for extra crisp skin.
- Keep beans grouped together so they do not over-brown.

Meal plan Pantry essentials