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Flavorful Honey Dijon Chicken Thighs with Spring Vegetables

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A quick and easy sheet pan meal featuring crispy honey Dijon marinated chicken thighs paired with vibrant roasted spring vegetables. Perfect for busy weeknights and celebrating seasonal produce.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds or 1.4 kg)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • 1 cup trimmed asparagus spears (about 150 g)
  • 1 cup snap peas, ends trimmed (about 100 g)
  • 1 cup baby carrots or small whole carrots (about 130 g)
  • 1 small red onion, cut into wedges
  • 1 tablespoon olive oil (for tossing veggies)
  • Salt and pepper, to taste
  • Optional garnishes: fresh parsley, chopped; fresh lemon wedges

Instructions

  1. Prepare the marinade by whisking together Dijon mustard, honey, minced garlic, olive oil, smoked paprika, salt, and pepper until smooth.
  2. Pat chicken thighs dry with paper towels and toss them in the honey Dijon marinade until evenly coated. Cover and refrigerate for at least 20 minutes, preferably 1-2 hours.
  3. Preheat oven to 425°F (220°C).
  4. Trim asparagus, snap peas, and carrots. Toss vegetables with olive oil, salt, and pepper until lightly coated.
  5. Arrange marinated chicken thighs skin-side up on one half of a rimmed baking sheet. Spread the tossed vegetables and red onion wedges in a single layer on the other half.
  6. Roast in the preheated oven for 30-35 minutes, turning vegetables halfway through. Chicken skin should be golden and crisp; internal temperature should reach 165°F (74°C).
  7. If chicken skin is not crispy enough, broil for 2-3 minutes watching carefully to avoid burning.
  8. Let chicken rest for 5 minutes before serving.
  9. Serve chicken thighs with roasted spring vegetables, garnished with chopped parsley and a squeeze of lemon if desired.

Notes

Pat chicken dry before marinating for crispy skin. Marinate at least 20 minutes for flavor, up to 1-2 hours for best results. Roast at high heat (425°F) to caramelize glaze and crisp skin. Turn vegetables halfway to roast evenly. Broil briefly if skin needs extra crispness. Avoid overcrowding pan to prevent steaming vegetables. Leftovers keep well refrigerated for 3 days and reheat in oven to maintain crispness.

Nutrition

Keywords: honey Dijon chicken, chicken thighs, sheet pan dinner, spring vegetables, easy chicken recipe, roasted vegetables, quick dinner, healthy chicken

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