# What You’ll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch sticks
06 - 1 pound baby potatoes, halved
07 - 1 small red onion, cut into wedges
→ Honey Mustard Glaze
08 - 3 tablespoons Dijon mustard
09 - 2 tablespoons whole grain mustard
10 - 3 tablespoons honey
11 - 1 tablespoon apple cider vinegar
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme
→ Garnish
14 - Fresh parsley, chopped (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and thyme until well combined.
03 - Pat chicken thighs dry with paper towels. Rub evenly with olive oil, salt, and black pepper.
04 - Arrange seasoned chicken thighs, carrot sticks, potato halves, and red onion wedges on the prepared sheet pan in a single layer.
05 - Brush half of the honey mustard glaze over chicken pieces. Drizzle remaining glaze over vegetables and toss to coat thoroughly.
06 - Roast in preheated oven for 35 to 40 minutes until chicken is golden and cooked through with an internal temperature of 165°F. Stir vegetables halfway through for even roasting.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with chopped parsley if desired. Serve while hot.
