Sheet Pan Honey Mustard Chicken and Veggies
Ingredients
Honey Mustard Sauce
- ½ cup mayonnaise (4 oz., $0.57)
- 1 Tbsp Dijon mustard ($0.06)
- 1 Tbsp yellow mustard ($0.02)
- 3 Tbsp honey ($0.47)
- 1 tsp apple cider vinegar ($0.01)
- ⅛ tsp garlic powder ($0.01)
- ⅛ tsp paprika ($0.01)
- ½ tsp salt (divided, $0.02)
- ½ tsp black pepper (divided, (freshly cracked) $0.08)
Chicken and Veggies
- 4 chicken thighs (boneless, skinless (1.5lb, 680g) $3.52**)
- 3 medium red potatoes (washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58)
- 1 red onion (large dice (heaping 1 cup, 272g) $0.92)
- 8 oz. green beans (trimmed (227g) $0.81)
- 2 carrots (chopped, (heaping ½ cup, 142g) $0.29)
- 2 Tbsp vegetable oil ($0.08)
Instructions
- 1
Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.
- 2
In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.
- 3
Add the chicken thighs to the honey mustard and toss to coat.
- 4
Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.
- 5
Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.
- 6
Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
- 7
Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.
