Busy weeknights demand simplicity—this One-Pan Honey Mustard Chicken & Roasted Vegetables checks every box: minimal cleanup, big flavor, and balanced macros.

Experience & Expertise:
I’ve honed roast times to ensure chicken skin crisps while veggies caramelize, all sharing the same tray.

Ingredients (serves 4):

• 4 bone-in chicken thighs

• 2 cups baby carrots

• 2 cups baby potatoes, halved

• 1 cup broccoli florets

• 2 tbsp olive oil

• Salt & pepper

Honey-Mustard Glaze:

• 3 tbsp Dijon mustard

• 2 tbsp honey

• 1 tbsp apple-cider vinegar

Steps:

1. Preheat oven: 425 °F (220 °C).

2. Arrange pan: On rimmed sheet pan, toss veggies with 1 tbsp oil, salt, pepper. Spread out. Nestle chicken thighs skin-side up. Drizzle glaze.

3. Roast: 25 min, brush with remaining glaze. Roast 10 min more until chicken reaches 165 °F and veggies are tender.

4. Rest & serve: Let rest 5 min before serving to seal juices.

Authoritativeness:
Allergy-friendly, naturally gluten-free.

Pro Tip: Flip chicken halfway if you prefer extra-crispy skin.