Description
A simple and delicious sheet pan dinner featuring chicken and carrots coated in a savory honey mustard sauce. Everything cooks together on one pan for easy cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper to make the honey mustard sauce.
- Add the chicken pieces and carrot pieces to the bowl with the sauce. Toss to coat everything evenly.
- Spread the coated chicken and carrots in a single layer on a large baking sheet.
- Bake for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.
- Serve hot.
Notes
- For crispier carrots, roast them for 10 minutes before adding the chicken to the pan.
- You can add other vegetables like broccoli florets or bell pepper strips during the last 15 minutes of baking.
- Adjust the honey and mustard to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American