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Sheet Pan Honey Mustard Chicken with Baby Carrots

Sheet pan honey mustard chicken roasts with baby carrots until the chicken skin is crisp and the carrots are tender. A tangy Dijon, honey, and garlic glaze goes on during the final 10–20 minutes of roasting.
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Prep Time 10 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the honey mustard glaze
  • 0.25 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 clove garlic finely grated
For the chicken and carrots
  • 1 lb baby carrots
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 2 lb chicken thighs bone-in, skin-on, about 4

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the glaze
  1. Whisk the Dijon mustard, honey, apple cider vinegar, and garlic in a small bowl until smooth.
Roast the chicken and carrots
  1. Heat the oven to 425°F.
  2. Toss the carrots with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on an 18x13-inch rimmed baking sheet, then spread them in an even layer.
  3. Pat the chicken dry with paper towels and arrange it skin-side up among the carrots.
  4. Season the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Roast for 25 minutes.
  6. Brush the glaze over the chicken and roast for another 10–20 minutes, until the thickest part of each thigh reaches 165°F and the carrots are tender.
  7. Rest the chicken on the pan for 5 minutes before serving.

Notes

For the most accurate doneness, check the thickest part of each thigh with a thermometer. Refrigerate leftovers for 3–4 days; freezing is suitable for up to 2 months.