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- 4 boneless, skinless chicken thighs - 3 large carrots, peeled and sliced into sticks - 2 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to making this dish shine. The chicken thighs provide a juicy base, while the carrots add a sweet crunch. The honey mustard marinade gives a tangy and sweet flavor that really makes the chicken pop. For the marinade, use Dijon mustard, honey, and olive oil. These items mix well and coat the chicken nicely. The garlic powder and dried thyme add warmth and depth to your dish. Don't forget salt and pepper to enhance the taste. Finally, fresh parsley adds a burst of color and flavor for serving. Each ingredient plays a role in this meal. This simple list makes it easy to gather what you need. Enjoy cooking! - Preheat oven to 400°F (200°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup. - In a small bowl, whisk together: - 2 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste. - Whisk until smooth. This blend gives a nice flavor to the chicken. - Place 4 boneless, skinless chicken thighs in a large bowl. - Pour half of the honey mustard mixture over the chicken. - Toss the chicken until it gets well coated. - Set aside the remaining marinade. - Arrange 3 large carrots, peeled and sliced into sticks on one side of the baking sheet. - Drizzle with a little olive oil and season with salt and pepper. Toss to coat. - Position the marinated chicken thighs on the other side of the baking sheet. - Make sure they have space between them. - Bake in the preheated oven for 25-30 minutes. Check that the chicken is cooked through and the carrots are tender. - In the last 5 minutes, brush the remaining marinade over the chicken. This adds extra flavor and a nice glaze. To check if your chicken is tender and safe, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the thigh. If it reads 165°F, your chicken is done. If not, cook it for a few more minutes. Always make sure to avoid touching the bone, as this can give a false reading. For the carrots to roast well, cut them into sticks that are even in size. This helps them cook evenly. Place them on the baking sheet first, and drizzle with olive oil. Season with salt and pepper, then toss them lightly. Bake them alongside the chicken for 25-30 minutes. They should be tender but not mushy when done. Serve the chicken and carrots on a large platter. Drizzle any leftover glaze from the baking sheet over the top for a tasty finish. A sprinkle of fresh parsley not only adds color but also brings a burst of flavor. For a bright look, arrange the carrots around the chicken in a way that looks appealing. {{image_2}} You can switch up the veggies in your sheet pan dish. Carrots work great, but bell peppers add a sweet crunch. Broccoli brings a nice green color and pairs well with the honey mustard. Zucchini is another tasty choice. Just cut it into sticks or coins for even cooking. Feel free to mix and match your favorite veggies to keep things exciting and fresh. If you prefer chicken breasts, you can use them instead of thighs. Chicken breasts will cook faster, so check them earlier. You can also try other proteins like pork or turkey. For a vegetarian option, tofu works well. Just press it to remove excess water and cut it into cubes. Marinate it like the chicken for full flavor. Want to change the taste? You can add spices like paprika or cumin to the marinade. A splash of apple cider vinegar adds tangy goodness. Try using whole grain mustard for a different twist. You can even add herbs like rosemary or basil for a fresh flavor. Each change gives your dish a new vibe, so don't be afraid to experiment! To store leftovers in the refrigerator, cool the chicken and carrots first. Place them in an airtight container. They stay fresh for up to three days. Label the container with the date you made the dish. This helps you track freshness and avoid waste. For freezing, let the dish cool completely. Then, transfer the chicken and carrots to a freezer-safe bag. Remove as much air as possible to prevent freezer burn. You can freeze this meal for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat chicken and carrots without drying them out, use the oven or microwave. In the oven, set it to 350°F (175°C). Place the chicken and carrots in a baking dish. Add a splash of water or broth to keep them moist. Cover with foil to trap steam. Heat for about 15-20 minutes. In the microwave, use a covered dish to hold in moisture. Heat in short bursts, stirring in between. Check the chicken’s internal temperature to ensure it reaches 165°F (74°C). This keeps your meal juicy and flavorful. Yes, you can use chicken breasts. However, they cook faster than thighs. You should adjust the cooking time. Aim for 20-25 minutes for breasts. Always check the center for doneness. The internal temperature should reach 165°F (74°C). This change helps keep the meat juicy and tender. Great sides can enhance your meal. Try serving with: - Steamed broccoli - Quinoa or rice - Mashed potatoes - A fresh green salad - Roasted sweet potatoes These options balance the flavors and make a complete meal. Leftovers will last about 3-4 days in the fridge. Store them in an airtight container. Ensure they cool down before sealing. This helps prevent bacteria growth. Always reheat to at least 165°F (74°C) before eating to stay safe. This blog post shared a simple sheet-pan honey mustard chicken recipe. You learned about the main ingredients, like chicken thighs and carrots, and how to make a tasty marinade. I included tips for ensuring your chicken is tender and your carrots are perfectly roasted. You also discovered variations to customize the dish and storage tips for leftovers. This recipe is easy and perfect for busy nights, ensuring great taste with minimal effort. Enjoy making this delicious meal!

Sheet-Pan Honey Mustard Chicken and Carrots

Savor the delicious simplicity of Sheet-Pan Honey Mustard Chicken & Carrots with this easy recipe! Perfect for busy weeknights, this one-pan meal combines tender chicken thighs and sweet, roasted carrots, all glazed with a tasty honey mustard marinade. Ready in just 40 minutes, it's a wholesome dinner your family will love! Click now to explore this recipe and bring a burst of flavor to your table!
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Ingredients
  

4 boneless, skinless chicken thighs

3 large carrots, peeled and sliced into sticks

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, thyme, salt, and pepper to create a marinade.

      Place the chicken thighs in a large bowl, pour half of the honey mustard mixture over them, and toss until they are well coated. Set aside the remaining marinade.

        Arrange the sliced carrots on one side of the prepared baking sheet. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.

          Place the marinated chicken thighs on the other side of the baking sheet, ensuring they have space between them.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the carrots are tender.

              In the last 5 minutes of cooking, brush the remaining honey mustard marinade over the chicken for added flavor and glaze.

                Once done, remove the baking sheet from the oven and let it sit for a few minutes before serving.

                  Garnish the chicken and carrots with chopped fresh parsley for an added pop of color and flavor.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and carrots on a large platter, drizzling any remaining glaze from the baking sheet over the top for an appealing finish. A sprinkle of parsley adds freshness and color.