Sheet Pan Chicken and Veggies

 Sheet Pan Chicken and Veggies


1/4 cup honey

1/4 cup Dijon mustard

3 bone in skin on chicken thighs

3 drumsticks

2 tbsp extra virgin olive oil

2 tsp each salt and pepper

1 tsp garlic powder

1 lb. baby potatoes cut in half

2 cups baby carrots

1/2 lb asparagus tough ends cut off 

1 cup cherry tomatoes

1 yellow squash, sliced into 1/2 “ circles

1/2 red onion chopped into small chunks


Preheat the oven to 400 degrees.

Combine honey and dijon mustard in a small bowl. Sprinkle chicken thighs and drumsticks with 1 tsp of salt and pepper. 

In a large bowl, combine potatoes, carrots, asparagus, cherry tomatoes, squash and red onion with the rest of the salt and pepper and garlic powder. Drizzle the extra virgin olive oil over the veggies and mix to combine.


Spread all the veggies in one layer on a foil lined sheet pan.  Place chicken on top of the veggies.  Using a basting brush, cover the chicken with the honey dijon mustard. 


Bake for 20 minutes.  Carefully remove the pan from the oven and baste chicken with more of the honey dijon mustard mixture.  Return the pan to the oven to cook for another 15-20 minutes. 

The chickens’ internal temperature should register between 175-180 degrees.


Serve and spoon the sauce from the sauce and veggies over the chicken and veggies.



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