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- 4 boneless, skinless chicken thighs - 3 large carrots, peeled and cut into sticks - 2 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons extra virgin olive oil The main ingredients bring this dish to life. Chicken thighs stay juicy and flavorful. Carrots add a sweet crunch that pairs well with the chicken. The honey mustard marinade gives a sweet and tangy kick. - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste Spices and seasonings make a big difference in flavor. Garlic powder adds a warm, savory note. Dried thyme gives a hint of earthiness. Salt and pepper bring out the best in all the ingredients. - Fresh parsley, chopped A sprinkle of fresh parsley adds color and freshness. This simple touch makes the dish look more appealing. Plus, it adds a fresh flavor that brightens every bite. First, preheat your oven to 400°F (200°C). This heat makes sure everything cooks well. Next, line a large baking sheet with parchment paper. This helps with easy cleanup later. Now, let’s make the honey mustard marinade. In a small bowl, whisk together: - 2 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - A pinch of salt and freshly ground black pepper Mix it well until it blends smoothly. This marinade adds great flavor to the chicken. Take the chicken thighs and put them in a large mixing bowl. Pour half of the honey mustard marinade over the chicken. Toss gently to coat each piece well. This step is key for flavor. Set aside the remaining marinade for later. On one side of your prepared baking sheet, place the carrot sticks. Drizzle them with a little olive oil and sprinkle with salt and pepper. Toss the carrots to coat them evenly. On the other side of the baking sheet, arrange the marinated chicken thighs. Make sure they have enough space. This space helps them cook evenly. Now, place the sheet pan in the preheated oven. Bake for about 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the carrots are tender. For the last 5 minutes, brush the chicken with the remaining honey mustard marinade. This adds a nice glaze and boosts the flavor. After baking, carefully remove the sheet pan from the oven. Let it sit for a few moments before serving. Garnish with freshly chopped parsley for color and freshness. Enjoy your delicious meal! To check if your chicken is done, use a meat thermometer. The thickest part of the thigh should reach 165°F (74°C). If the chicken is thick, it may need more time in the oven. You can add 5-10 minutes if the pieces are larger. For tender carrots, cut them into uniform sticks. They should cook evenly this way. You want them to be soft but not mushy. For extra flavor, toss them with a bit of honey or add a sprinkle of cinnamon before baking. This adds a nice touch. When serving, use a large platter for a beautiful display. Arrange the chicken and carrots in a way that looks inviting. Drizzle any leftover glaze over the dish for shine. Finally, add a sprinkle of fresh parsley on top. This brightens the dish and gives it a fresh look. {{image_4}} You can play with the proteins in this dish. If you want, use chicken breasts instead of thighs. Pork can also be a tasty option. It cooks well and absorbs flavors nicely. For veggies, you have choices too. Bell peppers add crunch and color. Sweet potatoes bring a sweet touch. You can mix and match based on your taste. Want a kick? Make a spicy honey mustard by adding hot sauce or cayenne pepper. This adds heat without losing the sweet taste. Fresh herbs can lift this dish. Try adding rosemary or oregano for a new flavor twist. They pair great with the honey mustard and add freshness. An air fryer can cook this dish faster. Set it to 375°F (190°C) and cook for about 18-20 minutes. Check the chicken to ensure it's done. Grilling is another fun option. You can grill the chicken and carrots over medium heat. This adds a smoky flavor that works well with the honey mustard. Just watch the cooking time to avoid burning. To keep the honey mustard chicken and carrots fresh, follow these tips: - Let the dish cool: Allow it to cool for about 30 minutes. - Use airtight containers: Store the food in glass or plastic containers with tight lids. - Label containers: Write the date on the lid to track freshness. If you want to save leftovers, freezing works well: - Cool completely: Make sure the chicken and carrots are at room temperature. - Use freezer bags: Place them in zip-top freezer bags. Remove as much air as possible. - Seal tightly: Make sure the bags are sealed to prevent freezer burn. To thaw, place the bag in the fridge overnight before reheating. To enjoy your meal again, here are the best ways to reheat: - Oven method: Preheat your oven to 350°F (175°C). Place on a baking sheet and heat for 15-20 minutes. - Microwave method: Place on a microwave-safe plate. Heat in 1-minute intervals until warm. - Skillet method: Heat a bit of oil in a skillet over medium heat. Cook until heated through. These methods help keep the chicken juicy and the carrots tender. You bake honey mustard chicken for 25 to 30 minutes at 400°F (200°C). The chicken should reach an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use a meat thermometer for accuracy. This cooking time also makes the carrots tender and tasty. Yes, you can prepare this recipe in advance. Marinate the chicken and cut the carrots a few hours before cooking. Store them in the fridge until you are ready to bake. This helps the flavors develop more. Just remember to cook them right before serving for the best taste. You can serve this dish with rice, quinoa, or a fresh green salad. These sides add balance to the meal. You might also enjoy crusty bread to soak up any extra sauce. For a fun twist, consider adding a fruit salad for dessert. Chicken should not be pink inside when cooked. Use a meat thermometer to check the temperature. If it reaches 165°F (74°C), it is safe to eat. Sometimes, juices may be slightly pink due to the marinade, but the chicken itself should look fully cooked. To make honey mustard sauce, mix equal parts of Dijon mustard and honey in a bowl. Add olive oil for richness. You can also add garlic powder and a pinch of salt for extra flavor. Adjust the sweetness or tanginess by changing the honey or mustard amounts to fit your taste. In this blog post, we covered how to make delicious sheet pan honey mustard chicken and carrots. We looked at the key ingredients, spices, and smart tips to ensure great taste. I shared how to marinate and bake the chicken perfectly while offering tasty variations and storage tips. Remember, cooking is fun! Use these steps and tips to enjoy flavorful meals that everyone loves. Get ready to impress your family and friends with this easy and tasty dish!

Sheet-Pan Honey Mustard Chicken and Carrots

Discover the deliciously simple recipe for Honey Mustard Chicken & Carrots on a Sheet Pan! This one-pan meal is packed with flavor and perfect for busy weeknights. With juicy chicken thighs and sweet carrots, it's a crowd-pleaser that's easy to make. Ready in just 40 minutes, this dish will become a family favorite. Click through to explore the full recipe and get ready to impress at dinner!
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Ingredients
  

4 boneless, skinless chicken thighs

3 large carrots, peeled and cut into sticks

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easy cleanup after cooking.

    In a small mixing bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, dried thyme, and a pinch of salt and pepper to create a flavorful marinade.

      Place the chicken thighs in a large mixing bowl. Pour half of the honey mustard marinade over the chicken and toss gently until each piece is well coated. Set the remaining marinade aside for later use.

        On one side of the prepared baking sheet, arrange the sliced carrot sticks. Drizzle them with a little olive oil and sprinkle with salt and pepper. Toss the carrots to ensure they are evenly coated.

          Position the marinated chicken thighs on the other side of the baking sheet, making sure they have enough space between them to cook evenly.

            Bake in the preheated oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.

              For the last 5 minutes of cooking, brush the remaining honey mustard marinade over the chicken to enhance its flavor and create a beautiful glaze.

                Once the cooking time is complete, carefully remove the baking sheet from the oven. Let it sit for a few moments to cool slightly before serving.

                  To finish, generously garnish the chicken and carrots with freshly chopped parsley, adding a vibrant pop of color and a burst of freshness.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and carrots on a large platter. Drizzle any remaining glaze from the baking sheet over the dish for an enticing finish, and top with an extra sprinkle of parsley for a visually appealing presentation.