Honey & Mustard Chicken Thighs with Spring Veg – One-Pan Dinner Hack!
Juicy chicken thighs glazed with a sweet-tangy honey-mustard mixture and baked alongside tender spring vegetables in a single pan. A quick, flavorful weeknight meal ready in under an hour with a vibrant, balanced taste profile.
Ingredients
- 4 medium bone-in chicken thighs
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon olive oil
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 cup baby carrots, halved lengthwise
- 1 cup green beans, trimmed
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C)
- In a small bowl, mix honey, Dijon mustard, and olive oil
- Season chicken thighs with salt and pepper in a bowl, then coat with the honey-mustard mixture
- Arrange chicken in a baking dish skin-side up, place asparagus, carrots, and green beans around them
- Drizzle remaining glaze over vegetables
- Bake for 35 minutes until chicken reaches 165°F and vegetables soften
Notes
Marinate chicken in the glaze for 30 minutes for deeper flavor
Leave space between thighs for even cooking
Broil 2-3 minutes for crispy skin
Substitute veggies with zucchini or bell peppers as desired
Add red pepper flakes to glaze for mild heat
Leave space between thighs for even cooking
Broil 2-3 minutes for crispy skin
Substitute veggies with zucchini or bell peppers as desired
Add red pepper flakes to glaze for mild heat