Chicken thighs glazed with hot honey mustard, roasted alongside carrots, potatoes, and onion for an easy main dish.
# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Vegetables
04 - 1 pound baby potatoes, halved
05 - 2 cups carrots, cut into sticks
06 - 1 red onion, cut into wedges
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Hot Honey Mustard Glaze
10 - 1/4 cup honey
11 - 2 tablespoons Dijon mustard
12 - 1 tablespoon whole grain mustard
13 - 1 tablespoon hot sauce
14 - 2 tablespoons apple cider vinegar
15 - 2 garlic cloves, minced
16 - 1/2 teaspoon smoked paprika
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, hot sauce, apple cider vinegar, minced garlic, and smoked paprika until fully blended.
03 - Arrange chicken thighs on the prepared sheet pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
04 - In a separate bowl, toss baby potatoes, carrots, and red onion with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Place vegetables around the chicken thighs.
05 - Brush half of the hot honey mustard glaze evenly over the chicken thighs.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove the sheet pan from the oven. Brush remaining glaze over chicken; gently toss vegetables.
08 - Return pan to oven and continue roasting for an additional 10 to 12 minutes, until chicken reaches an internal temperature of 165°F and vegetables are golden and tender.
09 - For crispier skin, broil for 2 to 3 minutes, watching closely to avoid burning.
10 - Serve chicken and vegetables hot, garnished with freshly chopped herbs if desired.
