Honey Mustard Sheet Pan Chicken with Carrots and Parsnips
Sweet carrots and nutty parsnips mix well with tender baked chicken thighs in a tangy sauce. Throw it all on a sheet pan for a delicious, easy to prepare meal.
Ingredients
- 3 medium parsnips sliced on diagonal into 1 inch pieces
- 3 medium carrots sliced on a diagonal into 2 inch pieces
- 1 medium red onion cut into 8 wedges
- 2 tbsp olive oil
- 5 sprigs fresh thyme or 1 tsp dried
- whole cut up chicken or 4 bone-in thighs and 4 drumsticks
- 5 tbsp Dijon or whole-grain mustard
- 2 tbsp honey
Instructions
- Heat oven to 425°F.
- On large rimmed baking sheet, toss parsnips, carrots, onion, oil, thyme, and 1/2 tsp salt. Roast 15 minutes. Remove baking sheet from oven.
- Season chicken with salt and pepper and arrange in single layer over vegetables.
- In medium bowl, whisk together mustard and honey, then drizzle over chicken and vegetables.
- Return the pan to the oven and continue roasting 30 to 40 minutes until the chicken is cooked through to 165°F internal temperature.
