This sheet-pan Honey Mustard Chicken is perfect for an easy and delicious dinner. This one features honey mustard chicken thighs, carrots, parsnips and mini potatoes, all tossed in a honey mustard marinade and roasted together on a sheet pan!

honey mustard sheet pan chicken thighs with vegetables and potatoes

This sheet-pan honey mustard chicken features flavourful skin-on/bone-in chicken thighs, together with carrots, parsnips and mini red potatoes. They are all tossed in a honey mustard marinade and roasted until beautifully caramelized.

The honey in the marinade helps to caramelize both the chicken and the vegetables, while the bit of grainy mustard provides an extra bit of flavour. (The mustard flavour is fairly subtle, so even kids will like this one, I think). Perfect for an easy weeknight meal, with lots of vegetables as a bonus.

Ingredients and Substitutions

Chicken – bone-in, skin-on chicken is the best option here, for the most moist chicken.

Honey – regular, runny honey is the best option here.

Mustard – wholegrain, or grainy mustard is specified, but Dijon mustard is fine, as well.

Carrots and Parsnips – if you aren’t a fan of parsnips, simply use more carrots.

Recipe Tips

Sheet-pan dinners are ideal weeknight meals. With just a little chopping, a little tossing, then on to a sheet-pan to roast away in the oven, when it’s done, your meat, vegetables and potatoes are all ready with just one (or two :) pans!

I didn’t line my sheet pans with foil this time, but only because foil doesn’t translate well in photographs. I would do so normally though, to make clean up quick and easy.

Sheet Pan Honey Mustard Chicken

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sheet pan honey mustard chicken on sheet pan

Get the Recipe: Sheet Pan Honey Mustard Chicken

An easy and delicious sheet-pan dinner, with lots of vegetables and flavourful chicken thighs roasted until caramelized in a honey mustard marinade.
5 stars from 2 ratings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings


  • Olive oil for greasing baking sheets or foil
  • 4 parsnips, peeled and halved lengthwise
  • 2 medium carrots, peeled and quartered
  • 10-12 mini red potatoes, halved
  • 1 Tablespoon wholegrain mustard
  • Juice of 1 lemon, plus slices for garnish, if desired
  • 2 Tablespoons honey
  • 4 fresh thyme sprigs, plus extra for garnish
  • Salt and freshly ground pepper
  • 5-6 skin-on/bone-in chicken thighs


  • Heat the oven to 400° F. with racks in upper and lower third of oven (unless your sheet pans will fit on one rack side-by-side). Rub olive oil onto 2 baking sheets with oil (or line with aluminum foil and oil the foil, for easy clean up!). Set aside.
  • In a large bowl, mix together the wholegrain mustard, lemon juice, honey, thyme and plenty of salt and pepper in a bowl. Toss the chicken and prepared vegetables in the marinade, until well coated, then divide evenly between the two baking trays, placing the chicken thighs skin side up. (Dividing the mixture out between two pans gives the chicken and vegetables bit of space as they cook, so they can brown up nicely.)
  • Bake for 20 minutes, then remove both sheet pans from the oven and flip the carrots, parsnips and potatoes over so they can brown on the other side. Leave the chicken as is. Return to the oven changing oven rack positions if you are using two racks, and bake for an additional 15-20 minutes, or until vegetables are caramelized and the chicken juices run clear.
  • Serve garnished with additional thyme sprigs or leaves and lemon slices, if desired.


Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American
Course: Main Course
Serving: 1serving, Calories: 464kcal, Carbohydrates: 37g, Protein: 25g, Fat: 24g, Saturated Fat: 6g, Cholesterol: 138mg, Sodium: 187mg, Potassium: 979mg, Fiber: 8g, Sugar: 15g, Vitamin A: 5205IU, Vitamin C: 28.4mg, Calcium: 77mg, Iron: 2mg
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