If you love dinners that practically cook themselves, this sheet pan honey mustard chicken with baby carrots will be your new favorite. It’s simple to prep, easy to clean up, and packed with bright, tangy-sweet flavor. The chicken roasts to juicy perfection while the carrots turn tender and slightly caramelized.
Everything cooks on one pan, and the sauce doubles as both marinade and glaze. You’ll get a cozy, satisfying meal without hovering over the stove.
What Makes This Recipe So Good
- One pan, minimal mess: The entire meal roasts together on a single sheet pan, which means fewer dishes and more free time.
- Balanced flavor: Honey and mustard bring sweetness and tang, while garlic and paprika add warmth and depth.
- Fast prep: A quick whisk, a toss, and onto the pan it goes. Perfect for busy weeknights.
- Flexible and forgiving: Swap veggies, adjust spice, or use boneless or bone-in chicken based on what you have.
- Great leftovers: The flavors deepen after a day in the fridge, making it ideal for meal prep.
Shopping List
- Chicken: 4 boneless, skinless chicken thighs (about 1.25–1.5 pounds) or breasts (adjust time)
- Baby carrots: 1 pound
- Dijon mustard: 3 tablespoons
- Whole-grain mustard (optional but great): 1 tablespoon
- Honey: 3 tablespoons
- Olive oil: 3 tablespoons
- Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
- Apple cider vinegar or lemon juice: 1 tablespoon
- Paprika: 1 teaspoon (smoked or sweet)
- Salt and black pepper: To taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
- Fresh thyme or rosemary: 1–2 teaspoons chopped (or 1/2 teaspoon dried)
- Red pepper flakes (optional): A pinch for heat
- Fresh parsley: For garnish
- Optional add-ons: Small red potatoes or Brussels sprouts if you want to bulk up the pan
Instructions
- Heat the oven: Preheat to 425°F (220°C).
Line a large sheet pan with parchment for easy cleanup.
- Make the sauce: In a bowl, whisk together Dijon, whole-grain mustard, honey, olive oil, garlic, apple cider vinegar, paprika, salt, pepper, and thyme or rosemary. Taste and adjust—add a pinch more salt or honey if needed.
- Season the carrots: Add the baby carrots to the sheet pan. Spoon over 2 tablespoons of the sauce and toss to coat.
Spread them out to one side of the pan.
- Coat the chicken: Pat the chicken dry with paper towels. Season lightly with salt and pepper. Toss the chicken in the remaining sauce until well coated.
- Arrange on the pan: Place the chicken on the open side of the sheet pan.
Make sure there’s space between pieces so they roast, not steam.
- Roast: Bake for 20 minutes. Remove the pan, flip the carrots, and spoon any pan juices over the chicken. If you like more color, brush on an extra teaspoon of honey-mustard mixture (stir a little honey and Dijon together).
- Finish roasting: Return to the oven for 5–10 minutes, until the chicken is cooked through.
Aim for an internal temperature of 165°F (74°C). Carrots should be fork-tender and caramelized at the edges.
- Optional broil: For a bit of char, broil on high for 1–2 minutes. Watch closely to avoid burning the honey.
- Rest and garnish: Let the chicken rest for 3–5 minutes.
Sprinkle with chopped parsley and a few red pepper flakes if you want heat. Serve with the pan juices.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm in a 325°F oven until hot, about 10–12 minutes, or microwave in short bursts.
Add a splash of water or broth to keep the chicken moist.
- Meal prep tip: Pack with cooked rice, quinoa, or couscous. Spoon extra sauce over grains to keep them flavorful.
Why This is Good for You
- Lean protein: Chicken thighs or breasts provide satisfying protein to help keep you full.
- Fiber and vitamins: Baby carrots bring beta-carotene (vitamin A), vitamin K, and fiber for gut and eye health.
- Balanced fats: Olive oil adds heart-friendly monounsaturated fats.
- Manageable sweetness: Honey adds sweetness without going overboard. You can reduce or increase it to suit your taste.
What Not to Do
- Don’t crowd the pan: Overlapping chicken or piling carrots will cause steaming and pale, soggy results.
- Don’t skip drying the chicken: Patting it dry helps the sauce cling and encourages browning.
- Don’t overcook: Use a thermometer and pull at 165°F.
Dry chicken is no one’s favorite.
- Don’t forget acid: A splash of vinegar or lemon balances the honey and keeps the flavor from feeling flat.
- Don’t add delicate veggies too soon: If using quick-cooking vegetables (like asparagus), add them in the last 10 minutes.
Alternatives
- Chicken swaps: Use bone-in thighs or drumsticks. Increase roasting time to 35–45 minutes, adding the carrots after the first 10–15 minutes so they don’t overcook.
- Mustard variations: Yellow mustard for a milder taste, or extra Dijon for more bite. A teaspoon of grainy mustard adds texture.
- Veggie options: Swap in halved baby potatoes, Brussels sprouts, or cauliflower florets.
Keep pieces similar in size for even cooking.
- Sweetness level: Reduce honey to 1–2 tablespoons for a less sweet glaze, or replace part of it with maple syrup for a different twist.
- Spice profile: Add a pinch of cayenne, use smoked paprika for a BBQ note, or stir in a little soy sauce for umami.
- Make it dairy-free/gluten-free: The base recipe is naturally dairy-free and gluten-free. Just double-check mustard labels if needed.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use 4 small to medium breasts and check for doneness around 20–22 minutes.
If they’re very thick, pound them to even thickness or slice in half lengthwise so they cook evenly.
Do I need to marinate the chicken?
Not required. The sauce works as both a quick coating and a glaze while roasting. If you have time, a 20–30 minute marinate in the fridge deepens the flavor.
How do I know the carrots are done?
They should be tender when pierced with a fork and lightly caramelized at the edges.
If they’re still firm when the chicken is done, remove the chicken and roast the carrots a few minutes longer.
What if my sauce burns?
Honey can darken quickly. If you notice fast browning, lower the rack to the middle and reduce the oven to 400°F. You can also tent loosely with foil for the last few minutes.
Can I add potatoes to the pan?
Absolutely.
Halve or quarter baby potatoes and toss them with a little oil and salt. Start roasting them for 10 minutes before adding the carrots and chicken, or cut them smaller to match the timing.
What should I serve on the side?
Rice, quinoa, or couscous soak up the sauce nicely. A simple green salad or steamed green beans rounds out the meal without extra effort.
Is there a way to make it spicier?
Add red pepper flakes to the sauce or a half teaspoon of hot mustard.
A drizzle of chili crisp after roasting also works well.
Can I cook this at a lower temperature?
Yes, but it will take longer and won’t brown as much. If you roast at 400°F, expect an extra 5–10 minutes and check doneness with a thermometer.
In Conclusion
Sheet pan honey mustard chicken with baby carrots is the kind of recipe that makes weeknights feel easy. The flavors are bright, the steps are simple, and the cleanup is minimal.
Keep the ingredients on hand, and you’ll always have a satisfying dinner ready in under an hour. It’s versatile, reliable, and delicious—exactly what a go-to recipe should be.
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