Sheet Pan Honey Mustard Chicken Thighs
with Veggie Jumble
- Milk
- Eggs
Roasted chicken thighs glazed with a sweet and tangy honey mustard dressing turn golden and lightly charred in the oven. They're served over a vibrant veggie jumble of sweet potato, Brussels sprouts, grape tomatoes, and onion—roasted to perfection. A drizzle of creamy honey mustard and a lemon wedge finish this weeknight winner.
Ingredients
8 ounce
Brussels Sprouts
1 unit
Sweet Potatoes
1 unit
Onion
1 unit
Lemon
1 tablespoon
Fry Seasoning
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Thighs
3 ounce
Honey Dijon Dressing
(Contains: Eggs)
4 ounce
Grape Tomatoes
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Dice sweet potato into 1⁄4-inch pieces. Halve, peel, and slice onion lengthwise into 1⁄2-inch strips. Zest and quarter lemon.
• Toss Brussels sprouts, sweet potato, onion, and tomatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), a pinch of salt, and pepper. (For 4 servings, spread veggies out across entire sheet.)
• Pat chicken dry with paper towels. • Add chicken to opposite side of baking sheet from veggies; season with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper. (For 4 servings, arrange chicken on a second sheet.) • Brush tops of chicken with half the dressing. Roast on middle rack until chicken is cooked through and veggies are tender, 20-22 minutes. (For 4, roast chicken on middle rack and veggies on top rack.)
• Meanwhile, in a small bowl, combine sour cream, mayonnaise, and remaining dressing. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper. • When chicken and veggies are done, transfer chicken to a cutting board and slice crosswise. • Toss veggies on sheet with lemon zest and a squeeze of lemon juice. • Divide chicken and veggie jumble between plates. Drizzle creamy honey mustard over everything. Serve with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the honey mustard sauce, finding it delicious and complementary to both chicken and veggies 🍯
- Ease of prep: Customers appreciated the simple one-pan cooking method, making cleanup a breeze while still feeling homemade
- Suggestions: Some found veggies needed longer cooking; consider roasting them separately or giving extra time for tenderness
- Portions: Several mentioned chicken thighs were small; adding more protein or opting for larger pieces could improve satisfaction
- Veggie mix: While many enjoyed the variety, some preferred less Brussels sprouts or suggested omitting the tomatoes
